Pavlova
4 egg whites
2,5 dl sugar
1 tsp white vinegar
0,5 tbsp cornstarch
Toppings
5 dl whipping cream
Vanilla cream (recipe below)
Strawberry Jam (recipe below)
Fresh strawberries
Fig syrup
Vanilla cream
3 egg yolks
2,5 dl milk
1 dl sugar
1 tbsp cornstarch
1 tbsp vanilla sugar or a splash of vanilla extract
Do this: Mix all ingredients in a saucepan until combined. Heat the mixture on medium heat and mix continuously until the mixture thickens. Put the cream in a jar with plastic wrap and place in the fridge to cool.
Strawberry jam
A handful of strawberries
1-3 tablespoon sugar
Juice from half of a lime
A handful of strawberries
1-3 tablespoon sugar
Juice from half of a lime
Do this: Heat all the ingredients in a saucepan and mix and mash the strawberries until a jam-like consistency. Put your jam in the fridge to cool.
Pavlova, do this: Preheat the oven to 130°C.
Whisk egg whites until a fluffy foam forms on top. Now, add the sugar gradually and continue whisking until soft peaks form and the meringue is thick and glossy and sugar has dissolved. Add the cornflour and vinegar and whisk quickly to combine.
Spoon the meringue on parchment paper and spread it across with a spatula or spoon and create a slight edge by working from the center and outwards.
Bake in the oven for 1 1/2 hours and turn off the oven and leave the pavlova in the oven until it has completely cooled, taking 3-5 hours usually.
Whip the whipping cream with an electric mixer or by hand.
After the meringue has cooled put your vanilla cream, strawberry jam, whipped cream, fig syrup, fresh strawberries and edible flowers on top. Serve right away.
