Pavlova with red fruit

Name: Pavlova with red fruit
Cook time: 45 min
Total time: 45 min
Yield: 8P
Ingredients: 260 g sugar; 160 g egg whites; 1 teaspoon sodium bicarbonate; 1 full tablespoon cornstarch; pinch of salt; 1 teaspoon Bourbon vanilla extract; 1 teaspoon vinegar; 150 ml heavy cream; 150 ml sour cream; 1 tablespoon extra sugar; a handful of blueberries and red berries, raspberries or strawberries (to taste); 4 passion fruits

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45min (+1h baking)

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Pavlova with crispy meringue, fresh cream, and red fruit. A delicious and festive dessert that is easy to make!

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Ingredients

What do you need?

Quantity: 8P

260 g sugar
160 g egg whites
1 teaspoon sodium bicarbonate
1 full tablespoon cornstarch
pinch of salt
1 teaspoon Bourbon vanilla extract
1 teaspoon vinegar
150 ml heavy cream
150 ml sour cream
1 tablespoon extra sugar
a handful of blueberries and red berries, raspberries or strawberries (to taste)
4 passion fruits

Preparation method

How do you make this?

Preheat your oven to 150 °C.

Place the sugar in an oven dish and heat in the oven for 10 minutes. Warm sugar makes your egg whites thicker!

Whip the egg whites and add the warm sugar. Whip until you no longer feel sugar granules when you rub a dollop between your thumb and forefinger. This takes about 10 minutes.

Mix the sodium bicarbonate, cornstarch, and salt. Sift the mixture over the egg whites and fold in. Add the vanilla and vinegar and mix well. Draw a circle on your baking paper to roughly outline your pavlova, turn the paper over and spoon the egg white foam on top. It doesn't have to be perfectly round or too fancy, as pavlova does not have a perfect shape.

Bake the pavlova for twenty minutes at 150 °C and another 40 minutes at 130 °C.

Remove from the oven and let cool. Turn the pavlova onto a plate. The bottom will become the top!

Whip the heavy cream and sour cream with a tablespoon of sugar until very fluffy. Spread the mixture, not too neatly, over your baked egg white base.

Sprinkle the red fruit on top and scoop the passion fruits over it.

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