Cherry and Berry Pavlova
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
1
- For the meringue
- 5 egg whites
- 4 Tbsps water
- 1.333 cups sugar
- 1 tsp Vinegar
- 1 tsp vanilla extract
- 4 tsps Corn starch
- 2 tsps Potato starch
- ⅞ cup cream (at least 30% fat)
- For the sauce
- 2 Tbsps butter
- 1 cup Cherries (stoned)
- 7 ozs mixed Berry (strawberries, blackberries and raspberries)
- ⅜ cup Cherry juice
- 1 Tbsp sugar
- 2 Tbsps balsamic vinegar
- candied orange (to serve)
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Wooden spoon, 1 Peeler, 3 canning jars (à 250 ml), 1 Tablespoon, 1 Ladle, 1 Kitchen towel
Preparation steps
1.
Preheat the oven to 150°C.
2.
Beat the egg whites on the highest setting of your mixer until they form soft peaks. Add the water and continue beating, at the same time trickling the sugar into the bowl. Still beating, add the vinegar, vanilla essence, cornflour and potato starch one after the other. Pile the mixture loosely on a baking tray lined with baking parchment, spread out to make a circle approximately 26 cm in diameter and make a slight depression in the centre. Put into the preheated oven for about 45 minutes, then take out of the oven and leave to cool completely.
3.
Whip the cream until stiff and pile into the depression in the centre of the meringue. Wash and sort the berries and pat dry.
4.
Heat the butter in a pan, add the berries and cherries and sweat briefly. Stir in the cherry juice, sugar and balsamic vinegar. Bring to the boil briefly and spoon over the pavlova. Cut into pieces and serve on plates, garnished with pieces of candied orange.
