Strawberry Pavlova cake/ variation with sauce

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash, clean and finely puree 200 g strawberries. Beat the egg whites, salt and lemon juice with the whisks of the hand mixer until stiff. Finally, pour in 125 g sugar. Continue beating until a smooth, firm, shiny mixture is obtained. Mix 50 strawberry puree with starch. Cover the rest of the purée and chill. Take off 1/3 of the egg white mass and fold in the puree mixed with starch. Fold the strawberry mixture briefly into the remaining meringue, so that streaks appear

2. 2

   Line a baking tray with baking paper. Spread meringue in 6 round blobs on top. Use a spoon to press a depression into each blob. Bake in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for about 2 hours. Switch off the oven and let the meringue cool down overnight

3. 3

   Wash, clean and halve 250 g strawberries. Mix with 1 tablespoon of sugar and chill. Whip cream and vanillin sugar until stiff. Spread the cream in the meringue bowls. Add the fruit, sprinkle with the remaining puree and serve immediately.

4. 4

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
240 kcal

CARBS
31 g

FATS
11 g

PROTEINS
3 g