Apricot and blueberry pavlova

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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

simply

1.: 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.
2.: Sieve starch on top, add vinegar and stir in.
3.: 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
4.: below). Use two tablespoons to pull up the edge slightly.
5.: 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.
6.: 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.
7.: Steam the fruits in it for about 2 minutes. Let cool down.
8.: 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

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