Will you try to make this Red berry pavlova by Chef Kiko Sousa? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTS
4 large egg whites
250g of caster sugar
2 tablespoons of cornstarch
1 tea spoon of vanilla extract
Zest of half a lemon
For the topping:
300 ml single cream
2 tablespoons caster sugar
1 punnet raspberries
1 punnet blueberries
1 punnet blackberries
200g strawberries
1 lime (zest and juice)
INSTRUCTIONS
1. Pre-heat the oven to 180º
2. Separate the egg whites from the yolks.
3. With the egg whites at room temperature, start to beat the egg whites. When the whites are foamy, slowly add in the sugar one spoon at a time and beat until stiff peaks form.
4. Fold in the sifted cornstarch, vanilla extract and lemon zest.
5. Line a baking tray with banking paper and use a spatula to dollop the meringue mixture, making the shape of a circle (with a base of about 20 cm).
6. Lower the oven temperature to 130º and cook for about 1 hr.
7. Turn the oven off but leave the pavlova in the oven to cool.
While the pavlova cools, make the filling:
8. Whip the cream then add the sugar, little by little.
9. Add the lime juice and zest and fold into the cream mixture.
10. Cover the pavlova with the filling and then add the berries over the top.