Red fruit pavlova

Red fruit pavlova


  • For the meringue: 3 egg whites at room temperature, 150g sugar.
  • 300ml whipping cream with 25g sugar.
  • Red fruit of your choice: strawberries, raspberries, blackberries, blueberries.
  • Roasted almonds, mint, icing sugar and flowers to decorate.

Whisk the whites until stiff and gradually add the sugar until you have a glossy, even meringue. Using two spoons, shape into balls and place onto a sheet of greaseproof paper on the baking tray.

Bake at 100° for 1 and a half hours. Let stand in the oven – the meringues have to be dry.

Whip the very cold cream with the sugar and spread it out over our dry meringues. Decorate with fruit, toasted almond bits, mint and a scattering of flower petals. Sprinkle with icing sugar.

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