- 6 eggs (size M/L)
- 300g superfine sugar
- 500g heavy cream
- 1 pinch ground vanilla
- 1 pck blueberries
- 1 pck raspberries
- 2-3 blood oranges
- 400g frozen berries (berry mix)
- 3-4 tbsp sugar
- (maybe 1 tbsp cornstarch)
- Preheat the oven to 120°C on the top and bottom racks.
- Brush a baking sheet with butter to help a piece of baking paper adhere to it.
- On the baking paper, draw a 22cm-diameter circle (using a plate or similar).
- Separate the eggs and beat the egg whites until semi-firm, then add 1-2 tablespoons sugar and beat again.
- Gradually add the sugar until the meringue is thick and glossy, and you can no longer feel the sugar when you rub a piece of meringue between your fingers — around 5-10 minutes.
- Fill a pastry bag with the meringue and a star-shaped icing tip, then pipe a pavlova onto your circle.
- Begin with the bottom, then “lift” the sides to create space in the centre for the whipped cream. Then bake the pavlova for about 90 minutes (the time varies depending on the oven); the only thing that matters is that the pavlova is still soft in the center and crispy on the exterior.
- After baking, chill the pavlova by leaving it in the oven with the door slightly ajar (insert a cooking spoon in the door). You may make the berry sauce while the cake is baking.
- Simply bring the frozen berries and 300ml water to a boil, then reduce to a low heat and continue to cook until the berries are mushy. Then drain the sauce after puréeing the berries.
- Fill a small pot halfway with berry sauce, add the sugar, and cook until the sauce is thick enough. If the berry sauce isn’t thick enough after 15 minutes, thicken it with cornstarch (mix 3-4 tbsp cornstarch with 3-4 tbsp water and gently pour it into the boiling berry sauce until it thickens).
- Last but not least, taste the berry sauce to see whether it’s sweet enough. When the pavlova is no longer warm, combine the heavy cream and powdered vanilla in a mixing bowl and pour into the pavlova.
- Fresh berries and blood orange slices go on top of the pavlova. Last but not least, drizzle some berry sauce over the pavlova. Combine the remaining berry sauce and the single blood orange-berry pavlova pieces to serve.
Source: Our Food StoriesDon’t miss interesting posts on Onnewslive