A showstopper rustic berry dessert with that marshmallowy centre and slight citrus taste…
This berry pavlova tastes like roasted marshmallows as the inside is soft and gooey with a slight crunch to the surface. This was my first time making pavlova and it did not work the way I intended it to, but after a few altercations the end result tasted phenomenal. In the beginning the base turned out uncooked with not enough rise as apparently I did not whip the egg whites into a solid enough mixture and the oven was not in the correct mode that circulates the air. So, in the end I actually flipped the meringue over and cooked it a bit more and it turned out great despite the rustic shattered look of it. So when you do this, make sure you whip a solid enough meringue and place your oven in the right mode! The pavlova is topped with a lemon zest whipped cream and lots of freshly picked berries from the forest. This sweet sensation is an explosion of delicious summer flavours with its first soft bite.
Ingredients
Pavlova base
- 4 egg whites
- 2dl sugar
- 1tsp corn starch
- 1 tsp vanilla sugar
- 1 tsp vinegar
Toppings
- 3dl whipped cream
- 1 tbsp sugar
- 1 tsp vanilla sugar
- lemon zest of 1 lemon
- Wild strawberries
- blueberries
- strawberries
- thyme or mint
Directions
Preheat oven to 130 celsius ( circulated air mode in oven/kiertoilma vaihde uunissa in finnish)
Whip the egg whites in a large bowl until firm. Mix the vanilla sugar, corn starch and sugar together and then combine it to the egg whites a little bit at a time continuously whisking. Add in the vinegar.
Add the whipped meringue onto a baking tray that is lined with a baking sheet. Place the baking tray into the oven for 1 1/2. Let the cake cool down.
Make the whipped cream (cream, sugar, vanilla sugar, lemon zest) and spread it on top of the pavlova. Garnish with lots of berries of choice. I used wild strawberries, blueberries and regular strawberries and a few twigs of thyme for a bit of green.
