Strawberry Pavlova

Prepare the meringue

1. Beat the egg whites very stiffly (6 min) then add half the sugar and beat for 8 min – mix the lemon juice with the grand marnier and add to the snow together with the rest of the sugar – beat again for 5 min
2. Cover the baking sheet with baking paper – put up a small cake ring and pour the mixture into the cake ring – smooth everything out well and then loosen the edge with a knife that has been dipped in cold water beforehand – peel off the cake ring and smooth the edge

to bake…

1. Bake in the preheated oven at 150 degrees for 20 minutes then lower the temperature to 120 degrees open the oven door a little (insert a wooden spoon) and bake for another 90 minutes – let the meringue on the tray cool down completely in the switched off oven (this way it dries through thoroughly )

Strawberry cream filling

1. Beat the cream with the vanilla sugar and cream stiffener – wash the strawberries and drain them well on a kitchen roll then cut into small cubes – add the strawberry cubes to the cream mixture and fold in evenly – pour the cream-strawberry mixture onto the meringue and smooth it out

serve…

1. Delorate with a few strawberry slices and mint leaves – it is best to cut the pavlova with an electric knife so that it is not crushed

TIP 1:

1. the meringue can be prepared the day before without any problems …. simply store it at room temperature (or open a crack in the oven), it stays crispy

TIP 2:

1. I always prepare the meringue with frozen egg whites …. every time there is an egg whites left over, it is frozen in portions in small tupper cups – so you never have to throw anything away …