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French · Desserts
Berry Pavlova Cake
An elegant dessert featuring crisp meringue, delicate whipped cream, and a bright berry filling.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whip the egg whites into a light foam, gradually add the powdered sugar, and beat until stiff peaks form.
2
Fold in the cornstarch, taking care not to overmix.
3
Pipe or spoon the meringue onto a baking sheet and bake at 100°C (210°F) for 40–50 minutes.
4
Warm the raspberry puree to 40°C, whisk in the sugar and pectin blend, and bring to a boil.
5
Allow the compote to cool, stir in the berries, and it's ready to use.
6
Combine all the cream ingredients and whip until fluffy and smooth.
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