Licorice pavlova with fruit and cream

Name: Licorice pavlova with fruit and cream
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 4–5 hard liquorice candies; 4 fresh protein (Gr. M); 200 g + 50 g sugar; 7-10 Tbsp Salt; 2 coated Tsp Cornstarch; 7-10 Tbsp 1 1/2 tablespoons lemon juice; 150 g Prunes; 300 g Whipped cream; 7-10 Tbsp Chocolate licorice sauce; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

4–5 hard liquorice candies
4 fresh protein (Gr. M)
200 g + 50 g sugar
7-10 Tbsp Salt
2 coated Tsp Cornstarch
7-10 Tbsp 1 1/2 tablespoons lemon juice
150 g Prunes
300 g Whipped cream
7-10 Tbsp Chocolate licorice sauce
baking paper

Directions

1
Finely chop the liquorice with the universal chopper. Beat the egg whites until stiff, adding 200 g sugar and 1 pinch of salt. Continue beating until the sugar has dissolved and the mixture is shiny. Sieve the starch on top, add 1⁄2 TL lemon juice and stir in.
2
Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Line a baking tray with baking paper. Draw a circle (approx. 20 cm Ø) on it. Turn over the baking paper. Form the egg white mixture on the paper in a circle to form a high cake base.
3
Sprinkle with finely chopped liquorice. Dry in a hot oven for about 2 hours. Leave to cool in the switched off oven with the oven door slightly open.
4
Wash plums, halve, stone and cut into slices. Simmer 50 g sugar, remaining lemon juice and 2 tbsp. water until the sugar is dissolved. Add the plums and toss briefly. Leave to cool in lemon syrup.
5
Place the meringue base on a cake plate. Whip the cream until stiff and fill into the meringue just before serving. Add plums with lemon syrup. Drizzle chocolate-liquorice sauce over it as desired.