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EV9/24/06
Pavlova with sweet scrambled eggs and strawberries
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Ingredients
Directions
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Preheat the oven to 120 ° C.
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Line the baking sheet with parchment paper and draw a circle with a large plate.
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Peel the mango and cut into cubes.
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Cut the strawberries into wedges.
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Split 3/5 of the eggs and let the proteins slide into a clean bowl.
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Transfer the yolks to a different bowl and store them in the refrigerator until use.
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Beat the egg whites with the hand mixer so that there are peaks.
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Then gradually add 7/8 of the sugar and continue to beat until the foam starts to shine and becomes tough.
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Put the egg white in the circle on the baking sheet, spread it over the entire circle.
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Make a pit in the middle and a somewhat upright cloudy edge with peaks on the outside.
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Slide the baking tray into the middle of the oven and let the pavlova firm in 1.5 hours.
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Then switch the oven off and set the oven door ajar.
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Allow the foam to dry and cool for another 3-4 hours.
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Puree the mango with the orange juice and the grater into the blender until smooth.
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Beat the last eggs just before serving in a bowl.
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Add the last sugar and yogurt and mix everything well.
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Heat the butter in a pan with a thick bottom, pour in the egg mixture and heat it while stirring on a gentle heat until it starts to solidify, but still shines.
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Let the scrambled eggs cool down until lukewarm.
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Place the meringue bottom on a bowl and scoop the scrambled eggs in the middle.
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Spoon some mango sauce and garnish with the strawberries.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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