Pavlova Christmas wreath with fruit

Name: pavlova Christmas wreath with fruit
Cook time: 15 min
Total time: 285 min
Yield: 10
Ingredients: 5 medium sized egg; 250 g fine cristalsugar; 2 tl cornstarch; 1 tl White wine vinegar; 250 ml fresh cream; 16 g vanilla sugar; 150 g fresh raspberries; 150 g fresh blackberries; 150 g fresh blueberries

Pavlova: eggs, sugar, cornstarch and white wine vinegar with raspberries, blackberries and blueberries and whipped cream on top.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 150 ° C.
Line a baking sheet with parchment paper and draw a circle of Ø 30 cm. Draw a smaller circle of Ø 12 cm exactly in the middle.
Split the eggs; there should be no trace of egg yolk in the protein. The egg yolks are not used.
Beat the egg whites in a fat-free bowl with a mixer. Gradually add the sugar while beating.
Beat until the foam shines and is a bit chewy. Then beat in the cornstarch and vinegar.
Spoon the egg white onto the baking paper evenly in the drawn shape. You can also use a piping bag for a tight wreath.
Slide the mold slightly below the center of the oven, lower the temperature to 120 ° C and simmer for approx. 1 hour and 30 minutes.
From time to time, open the oven door to allow air to escape.
Turn off the oven and allow the pavlova to cool completely in the closed oven. That will take at least 3 hours.
Remove the foam wreath from the oven, carefully remove the baking paper and place the wreath on a plate.
Beat the cream with the vanilla sugar stiff and scoop on the wreath. Divide the raspberries, blackberries and berries.