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Terri Harnish
Pavlova with raspberries
Dessert based on meringue topped with raspberry cream and whole raspberries.
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Ingredients
Directions
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Preheat the oven to 150 ° C.
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Split the eggs. Beat with a mixer in a fat-free bowl the protein and some salt until the mass peaks begin to form.
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Beat the sugar spoon to spoon until the egg white foam forms firm peaks.
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Fold in the vanilla flavor, vinegar and cornstarch. Spoon the egg white foam in a circle on a baking sheet covered with parchment paper.
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Put the baking sheet low in the oven and bake the foam in about 1 hour.
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Switch off the oven, but leave the oven door closed. Allow the egg white foam to dry for at least 1 hour until the outside feels firm.
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Prepare a few raspberries with a fork.
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Beat the whipped cream with the mashed raspberries and the vanilla sugar until stiff.
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Remove the foam cake from the oven and pour the whipped cream onto the cake.
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Garnish the pavlova with the rest of the raspberries.
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Nutrition
360Calories
Sodium4% DV90mg
Fat25% DV16g
Protein14% DV7g
Carbs15% DV45g
Fiber8% DV2g
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