Pavlova: the best recipe
Rest:
Ingredients · Servings 6 people
- 6 egg whites
- 340 g de sucre
- 1.5 teaspoons of vinegar (preferably malt vinegar)
- 1.5 cornstarch
- 25 cl of liquid cream
- 25g of icing sugar
- strawberries
- raspberries
- raisin
- fishing
- nectarine
- banana
Method · 1 h 35 min
- Beat the egg whites until very stiff peaks form. Gradually add the sugar. Beat again. Add the vinegar and cornstarch. Beat again. The mixture should be very stiff and glossy.
- Place on a very lightly oiled baking sheet (or better yet, the French equivalent of 'non-stick baking paper'). It should be in a fairly high circle shape (8 to 10cm).
- Bake in the oven at 130°C for 1 hour 15 minutes.
- Allow to cool. Refrigerate. One hour before serving, whip the cream into chantilly, adding the icing sugar, spread over the meringue and arrange the fruit on top.
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