Red Fruit Pavlova | The Ideal Recipe to Make Today

Another delicious suggestion for today's dessert. See how to make it.

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Ingredients:

The amount of ingredients is enough to make two pavlovas.

For the meringue:

8 egg whites (+-250 g of whites)
480 g sugar
1 tablespoon corn flour
1 tablespoon cider vinegar
1 pinch of salt

For the topping:

400 g of red berries (frozen or a mix of fresh and frozen – I used frozen strawberries and raspberries)
3 tablespoons brown sugar
1/2 pomegranate
400 ml whipping cream
A few drops of lemon juice
3 tablespoons powdered sugar (or to taste) + some for sprinkling
Mint leaves

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Preparation:

1. Preheat the oven to 110º C.
2. Draw a circle with a diameter of 26 cm on a sheet of tracing paper.
3. Place the sheet on the baking tray, with the pencil mark facing down.
4. Start beating the egg whites, which should be at room temperature, with a pinch of salt.
5. At first without the sugar, but when they start to form consistent peaks, add the sugar little by little, continuing to beat until firm and shiny.
6. Before adding the last portion of sugar, add the corn flour and vinegar.
7. Place spoonfuls of meringue inside the drawn circle, depressing a little in the center and keeping the sides higher and irregular.
8. Bake for 30 minutes and then reduce the temperature to 90º/fan and bake for another 1h30.
9. Turn off the oven, open the door slightly and let the pavlova cool inside the oven.
10. Once cooled, if you are not going to use it right away, store it in an airtight box.

Covering / decorating:

1. About 2 or 3 hours in advance, place the frozen fruits in a bowl, cover them in brown sugar and let them defrost (they will release a delicious juice that we will use later in the decoration).
2. Beat the cream with the powdered sugar until stiff (halfway through the process, add a few drops of lemon juice: this will help to thicken it).
3. On a plate with a rim, place the meringue, spread spoonfuls of whipped cream and the fruits, sprinkling with the pomegranate seeds.
4. Drizzle with some of the juice released by the fruit, scatter over some mint leaves and sprinkle with powdered sugar.
5. It is ready to serve.

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