Pavlova with raspberries

Name: pavlova with raspberries
Cook time: 15 min
Total time: 135 min
Yield: 4
Ingredients: 4 medium sized egg; 1 mespoint salt; 150 g white caster sugar; 3 drop vanilla aroma; 1 tl White wine vinegar; 1 tl cornstarch; 250 g fresh raspberries; 125 ml fresh cream; 8 g vanilla sugar bag

Dessert based on meringue topped with raspberry cream and whole raspberries.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 150 ° C.
Split the eggs. Beat with a mixer in a fat-free bowl the protein and some salt until the mass peaks begin to form.
Beat the sugar spoon to spoon until the egg white foam forms firm peaks.
Fold in the vanilla flavor, vinegar and cornstarch. Spoon the egg white foam in a circle on a baking sheet covered with parchment paper.
Put the baking sheet low in the oven and bake the foam in about 1 hour.
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.
Prepare a few raspberries with a fork.
Beat the whipped cream with the mashed raspberries and the vanilla sugar until stiff.
Remove the foam cake from the oven and pour the whipped cream onto the cake.
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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