Liquorice pavlova with fruit and cream

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3 4
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 8
  • 20 g Liquorice sweets
  • 4 Protein (size M)
  • 250 g Sugar
  • 1 pinch Salt
  • 2 coated Tsp Cornstarch
  • 1/2 TEASPOON light balsamic vinegar
  • 2 (approx. 100 g) Prunes
  • 1 TABLESPOON Lemon juice
  • 300 g Whipped cream
  • baking paper
  • 7-10 Tbsp Chocolate licorice sauce

Directions

  1. 1

    Finely grind liquorice with the universal grinder. Beat the egg whites until stiff, adding 200 g sugar and salt. Continue beating until a smooth, firm, shiny mass is obtained. Sift the starch on top, add vinegar and fold in.

  2. 2

    Line a baking tray with baking paper. Draw a circle (approx. 20 cm Ø) on it. Turn over the baking parchment. Put the beaten egg white in the middle of the circle and form a high "cake" with a tablespoon the size of a circle.

  3. 3

    Sprinkle with liquorice powder. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for approx. 2 hours. Leave to cool in the switched off oven.

  4. 4

    Wash and halve summer plums, remove stones and cut the fruit into slices. Bring 50 g sugar, lemon juice and 2 tbsp. water to the boil and simmer until the sugar is dissolved. Add the plums and toss in the syrup.

  5. 5

    Let it cool down.

  6. 6

    Remove the meringue base from the baking paper and place on a cake plate. Whip the cream until stiff. Pour cream into the pavlova. Spread plums and syrup on top. Serve immediately. Drizzle plums, syrup and chocolate liquorice sauce over it.

Nutrition Facts

KCAL
270 kcal
CARBS
25 g
FATS
8 g
PROTEINS
2 g