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Verna Schroter
Pavlova with lemon sorbet
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Ingredients
Directions
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Preheat the oven to 110 ° C. Beat the egg whites in a fat-free bowl with the lemon juice and add the sugar gradually until the egg white is frothy and forms firm peaks.
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Sift the cornstarch and salt above it and beat it through.
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Make 8 small mounds on the baking sheet and let them dry in the oven for about 1.5 hours. Let the merengues cool down in the oven with the door open.
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Beat the whipped cream with the vanilla sugar until it is lumpy and put in the refrigerator.
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Divide the merengues over plates and add a bread roll sorbet. Drizzle with vodka if necessary, and whip up a whipped cream. Put any nice pieces of fruit next to it.
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Nutrition
295Calories
Sodium0% DV0g
Fat14% DV9g
Protein6% DV3g
Carbs17% DV50g
Fiber0% DV0g
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