Small Pavlova with Fruit and Cream Topping
Small Pavlova with Fruit and Cream Topping - Below crispy, delicately above: These tarts are highlighted in appearance and taste.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 99 mg | (2 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 11 mg |
Ingredients
- Ingredients
- 4 eggs
- 155 grams sugar
- ½ tsp Vinegar
- 3 tsps cornstarch (15 grams)
- ½ Vanilla bean
- 150 grams Quark
- 100 milliliters Whipped cream
- 8 Cape gooseberries
- 1 pomegranate
- 2 stalks mint
Preparation steps
Separate eggs (use yolks elsewhere). Beat egg whites until stiff, add 3 tablespoons of water and continue beating, sprinkle in 150 grams (approximately 5 1/4 ounces) of sugar.
While stirring, add vinegar and then sifted cornstarch. Spoon mixture into 8 piles on a baking sheet lined with parchment paper, lightly press in the center and bake in a preheated oven at 140°C (fan 120°C; gas mark 1-2) (approximately 275°F) for 40-50 minutes. Then leave to cool in oven.
Meanwhile, cut half vanilla pod lengthwise and scrape out seeds.
Mix quark until smooth with remaining sugar and vanilla seeds. Beat cream until stiff and fold into quark mixture.
Rinse and trim gooseberries and cut into quarters. Cut pomegranate in half and carefully detach seeds. Rinse mint, shake dry and pluck leaves.
Spread meringue with cream and garnish with fruit and mint leaves and serve.
