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MOLLYSPITCHER
Christmas pavlova
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Ingredients
Directions
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Preheat the oven to 120 ° C. Line the baking sheet with parchment paper and draw a circle of 24-26 cm with a plate.
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In a clean bowl, beat the proteins with the hand mixer to stiff peaks.
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Then add the granulated sugar through a spoonful of spoon to spoon and continue to beat until the foam starts to shine and becomes tough.
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Fold the powdered sugar lightly.
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Spoon the egg white foam in the middle of the circle on baking sheet. Spread out the foam in the circle. Make the edge slightly higher so that it becomes a kind of scale.
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Put the baking sheet in the middle of the oven and bake the foam for 40 minutes.
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Switch the oven off, but let the pavlova dry for 4-6 hours in the still warm closed oven and gradually cool down.
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Keep the cooled pavlova in a large drum.
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Halve the pomegranate and scoop out the red seeds with a spoon. Remove the white pieces from it.
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Wash the apple, cut into quarters and remove the cores. Cut the slices into slices and drizzle with lemon juice. Cut the figs each into 6 parts.
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Keep this fruit covered with plastic foil in a cool place.
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In a bowl, beat the mascarpone and Greek yogurt with the hand mixer to an airy cream.
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Place the pavlova on a flat dish and fill the cavity with the mascarpone mixture.
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Put the apple pieces with the convex side up in the mascarpone and divide the figs, pomegranate seeds and blueberries over them.
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Sprinkle with maple syrup generously. Serve immediately.
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Nutrition
340Calories
Fat14% DV9g
Protein10% DV5g
Carbs20% DV59g
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