Apricot and blueberry pavlova

For 12 pieces
  • 4 fresh egg white (size M)
  • 200 g finest + 3 tbsp sugar
  • 2 deleted TL Starch
  • ½ teaspoon white vinegar
  • 500 g Apricots
  • 250 g blueberries
  • Juice of 1/2 lemon
  • 400 g whipped cream
  • 1 packet Vanilla sugar
  • Baking paper
150 minutes
Preheat oven (electric stove: 100 ° C / convection: 75 ° C / gas: see p. Manufacturer). For the pavlova, beat the egg whites until stiff, drizzling in 200 g sugar. Keep beating until the sugar has dissolved and the mixture is shiny.
Sieve starch on top, add vinegar and stir in.
Line a baking sheet with parchment paper. Draw a circle (approx. 20 cm Ø) on it. Turn over baking paper. Spread the ice cream mass on the paper in a circle, forming a hollow in the middle (see
below). Use two tablespoons to pull up the edge slightly.
Bake in a hot oven for about 1 hour. Turn the oven down (electric oven: 80 ° C / convection: 60 ° C / gas: see manufacturer) and continue baking for about 1 hour. Let the meringue cool in the switched off oven with the oven door slightly open.
For the compote, wash the apricots, halve, pit and cut into wedges. Sort the blueberries, wash and drain.Caramelize 3 tablespoons of sugar in a pan until golden. Deglaze with lemon juice and simmer until the caramel has dissolved again.
Steam the fruits in it for about 2 minutes. Let cool down.
For serving, whip the cream with vanilla sugar until stiff. Place the pavlova on a cake plate. Pour cream into the well. Put the fruit on top and serve immediately.
1 piece approx:
  • 220 kcal
  • 3 g protein
  • 11 g fat
  • 27 g carbohydrates


Leave A Comment