It’s snowy outside, all looks super beautiful and what better can there be to bring the snowy feeling inside. With this beautiful Pavlova, actually a very simple dessert recipe, it just takes a little patience and lots of careful handling with the meringues!
See how to prepare here:
6 egg whites, room temperature
350g icing sugar (or very fine granulated sugar)
470g whipping cream
Pistachio bits for decoration on top
Alternatively use raspberries, strawberries or any other berries that you crave!
Pre-heat the oven to 140°C top and bottom heat.
Divide the egg whites from the egg yolks (you only need the whites). Whisk the egg whites first for approx. 1 minute, then add the icing sugar in bit by bit, until they form stiff peaks. Now divide the egg white mixture into 3 same sized approx. 10cm diameter flat circles on a lined baking tray and spread evenly.
Now place in the oven for 1 hour. Once the egg whites are ready, remove from the oven and let cool.
Meanwhile prepare the whipping cream (I did not add any additional sugar).Then remove the pomegranate arils from the skins and set aside. Wash and dry the blueberries. Now delicately remove the first meringues circle carefully. Add a third of the whipping cream on top and then add the first layer of fruit. Now add the second meringues circle, then add whipping cream again and add the next fruit layer. Then place the last meringues layer on top, the final layer of whipping cream, finishing with the last decoration with fruit and pistachio bits on top.
Tip on the side:
If you prepare less of the pavloca (e.g. only with 4 egg whites, which lasts for approx. 6 as a dessert) then leave the egg white mix in the oven for only approx. 50 minutes.