Pavlova with Fresh Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 11.93 g | (12 %) | ||
| Fat | 21.14 g | (18 %) | ||
| Carbohydrates | 116.62 g | (78 %) | ||
| Sugar added | 92.07 g | (368 %) | ||
| Roughage | 2.19 g | (7 %) |
| Vitamin A | 185.54 mg | (23,193 %) | ||
| Vitamin D | 1.16 μg | (6 %) | ||
| Vitamin E | 1.08 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 2.49 mg | (21 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 38.77 μg | (13 %) | ||
| Pantothenic acid | 0.95 mg | (16 %) | ||
| Biotin | 11.26 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 50.69 mg | (53 %) | ||
| Potassium | 371.86 mg | (9 %) | ||
| Calcium | 149.89 mg | (15 %) | ||
| Magnesium | 25.71 mg | (9 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 67.36 μg | (34 %) | ||
| Zinc | 0.85 mg | (11 %) | ||
| Saturated fatty acids | 12.01 g | |||
| Cholesterol | 195.37 mg |
Ingredients
- For the meringue
- 5 egg whites
- 1 tsp apple cider vinegar
- 300 grams powdered sugar
- 2 Tbsps cornstarch
- For the cream
- 300 milliliters milk
- 75 grams sugar
- 1 Tbsp cornstarch
- 1 generous pinch Vanilla bean
- 3 egg yolks
- 100 milliliters Whipped cream
- For decoration
- 100 grams Clementine (or mandarin oranges)
- 1 Kiwi
- 150 grams Strawberries
- 50 grams Dark couverture chocolate
Preparation steps
Preheat oven to 100°C (approximately 215°F).
For the meringue: Whip the egg whites with the cider vinegar until stiff, sprinkling in the sugar while whipping. Gently fold in the cornstarch. Transfer the mixture into a piping bag with a star tip. On a parchment lined baking sheet, pipe a circle that is 22 cm (approximately 8 1/2 inches) in diameter. Pipe in the center of the circle and once more along the outside edge, creating a taller rim. Bake in the oven about 1 1/2 hours, until it is crispy on the outside and soft on the inside. Do not let brown. Let cool.
For the cream: Boil 4 tablespoons of milk with the sugar. Mix the cornstarch with the remaining milk. Stir the cornstarch and milk into the boiling milk. Remove from heat and whisk into the yolks. Let it cool, stirring occasionally. Whip the cream until stiff and fold into the cooled milk-egg mixture.
Peel the clementine and remove the membrane (or drain the mandarin oranges). Peel the kiwi, cut in half lengthwise and cut into slices. Rinse and chop the strawberries.
Cover and fill the meringue base with cream and top with the colorful, fresh fruits. To serve: Melt the chocolate and drizzle over cake. Cut into slices.
