Pavlova

Eggwhites to use up?

Zutaten:

Zubereitung:

Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of minutes until the mixture is really thick and glossy and looks a little like shaving foam. Add the cornflour and vinegar.

Tear off a sheet of baking paper. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides, ready to keep the filling in.

For pavlova, preheat the oven (top - bottom heat) to 130 °C and reduce the temperature to 100 °C after placing in the oven.
Mini pavlovas stay in the oven for about 50 minutes, a large pavlova 80 to 100 minutes. A perfect pavlova is nice and crispy on the outside, has a fluffy centre and is only very lightly browned.
Very important: do not open the oven door after the baking time has elapsed so that the pavlova does not collapse or crack.
Instead, turn off the oven and leave the pavlova to cool completely with the oven door closed.
If you want to cool the pavlova more quickly, place a wooden spoon in the oven door.

When ready to serve, whip the double cream, vanilla and icing sugar together in a big bowl until soft peaks form. Spoon over the meringue and top with fresh fruit.

For Mini Pavlovas:


Place the meringue on the baking paper in the circles about 10cm apart, then spread and smooth to fill. You can make the meringue slightly higher at the edges, or use the back of the spoon to make a depression in the centre to hold the cream and fruit later.

Bon Appetit!