Pavlova

Name: Pavlova
Yield: 189 g
Ingredients: Shine Muscat 20 g; Strawberry 60 ea; Fresh cream 10 g; Tapioca starch (instead of flour) 9 g; Raw egg whites 90 ea

145 kcal

#Pavlova #meringue dessert #dessert #oven baked #home baking #Australian dessert #New Zealand cuisine #fruit cake #fresh cream dessert #easy dessert

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Ingredients

Main ingredients

Shine Muscat 20 g
Strawberry 3 ea
Fresh cream 10 g
Tapioca starch (instead of flour) 9 g
Raw egg whites 3 ea

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 18.73 g 51%

Protein 9.81 g 26%

Fat 3.77 g 23%

Serving size 189g

Cooking steps

1

Preheat the oven to 120°C.
2

Put the egg whites in a bowl and beat until foamy.
3

Gradually add sugar to make a firm meringue.
4

Add cornstarch and vinegar, and mix well.
5

Spoon the meringue into a circle on a baking sheet.
6

Bake in the oven for 90 minutes, then let it cool.
7

Whip the fresh cream and spread on top of the baked meringue.
8

Garnish with fresh fruit.

Pavlova

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