John Myers
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Pavlova with Summer Berries
The perfect pavlova with summer berries recipe with a picture and simple step-by-step instructions.
- 4 piece Protein
- 200 g Sugar
- 1 tsp Vinegar
- 200 ml Whipped cream 30% fat
- 500 g Summer berries (raspberries, cherries, blueberries)
For meringue soil
- Preheat the oven to 100 degrees. Line the baking sheet with baking paper and draw three circles about 16 m in diameter. Very important: the mixing bowl must be absolutely free of grease! Beat the egg whites until stiff. Add sugar spoon by spoon. Beat the ice snow in layers until firm peaks form and the sugar is completely dissolved. Stir in the vinegar and spread the mixture with a spoon on the circles you have drawn. Bake the meringue bases for 2 hours at 100 degrees. Switch off the oven after the specified time and let the meringue base cool down in the oven. Meringue stays nice and white and really crispy.
For covering:
- Whip the cream until stiff and put in a cool place. Wash the fruits and let them dry. Carefully remove the meringue from the baking paper and place on a cake plate. Before serving, brush the pavlova with cream and top with fruit.
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