User Manual

Cakes and small baked items, desserts and sweet dishes: 173
Pavlova - meringue with cream and raspberries [Index: ] [Index: ]
MCRC00902204_BO_Pavlova-Baiser_m_Sahne_u_Himbeeren-012_F39MCRC00918053_SE_Pavlova-Baiser_m_Sahne_u_Himbeeren-007MCRC00900709_NF_Pavlova-Baiser_m_Sahne_u_Himbeeren-010_RZ0Sweet bakingCakesDessertsSweet dessertsPreparation methodsBakingRecipe categoriesBaking
For 6 servings
Baking tray
MERINGUE MIXTURE:
3 egg whites
175 g fine sugar
1 sachet vanilla sugar
2-3 drops vanilla essence
1 tsp light vinegar
1 tsp cornflour
FILLING:
250 ml cream
300 g raspberries
IN ADDITION:
Greaseproof paper
Per serving
285 kcal, 37 g carbs, 13 g fat, 4 g protein, 3,0 BU
PREPARATION
1. Whisk the egg white until stiff. Gradually mix in the sugar, vanilla sugar, vanilla essence and
vinegar. Whisk the mixture for 10-20 minutes with a hand mixer or food processor. Fold in the
cornflour quickly.
2. Preheat the oven as indicated.
3. Line a baking tray with greaseproof paper. Heap the meringue in the centre of the baking tray, use
a spoon to shape it into a bowl around 20 cm in size and bake immediately as indicated.
4. Leave the meringue to cool.
5. Shortly before serving, whip the cream until stiff and use to top the meringue. Decorate with
raspberries.
Setting procedure:
Top/bottom heating
Preheat to 150 °C
Baking with 100 °C
Baking time: 1 hr. 40 min. - 2
hr.
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