Pink pavlova

Name: pink pavlova
Cook time: 30 min
Total time: 300 min
Yield: 10
Ingredients: 6 medium sized egg; 350 g fine cristalsugar; 1 mespoint salt; 1 el cornstarch; 3 el beet juice 750 ml bottle; 1 lemon; 500 g fresh strawberry bin; 2 el fine cristalsugar; 250 ml fresh cream cup

Australian pavlova with strawberries and whipped cream.

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 150 ° C.
Split the eggs.
Beat the egg whites with sugar and salt until it shines. Beat in the cornstarch and the beet juice.
Spoon the egg white in a circle of 22 cm diameter on a baking sheet covered with parchment paper.
Bake in the middle of the oven at 140 ° C for about 2 hours. Switch off the oven and leave it in the oven for about 30 minutes. Take out and cool in 1 hour.
Meanwhile, grate the yellow skin of a cleanly scented lemon and squeeze out the fruit.
Cut the crowns of the strawberries and halve the strawberries. Spoon them with the juice, grater and sugar. Let marinate for 1 hour.
Beat the whipped cream until the cooled pavlova.
Divide the strawberries and serve immediately. Bon appétit! .