Pavlova is a perfect dessert to serve to many. This recipe gives a large pavlova or several small ones. I usually make the bottoms in a size that suits the number of guests, since it is not as fun as pre-decorated the next day.
Meringue bottom:
Meringue bottom:
6 egg whites
2 teaspoons white wine vinegar
4 dl sugar
1 ts maisenna
1 teaspoon vanilla sugar
Preheat the oven to 250 degrees.
Whisk the egg whites to a hard foam in a completely clean bowl. Add vinegar while whisking. Add sugar, cornstarch and vanilla sugar little by little to the egg whites while still whisking.
When the mass is shiny and pliable, spread it out in a circle on a baking sheet lined with baking paper. Place the plate at the bottom of the oven and lower the heat from 250 degrees to 100 degrees.
Fry the bottom for approx. 1 hour, then the meringue is crispy on the outside and soft inside. Let it cool and carefully transfer it to a dish.
Fill:
5 dl whipped cream
5 dl finished vanilla cream
300 g fresh berries of your choice
Just before serving, whip the cream into a cream and mix with the vanilla cream.
Garnish with lots of berries and preferably mint leaves and edible flowers. (Sorry I took the pansies in the garden, Mom).
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