Australian Pavlova with Cream Double and Fruit

Summary

Prep Time	20 mins
Cook Time	1 hr 15 mins
Total Time	3 hrs 35 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

For the dough:

3 egg whites
1 pinch (s) salt
175 g suar, finer
2 teaspoons butter, for the tray

For the filling:

300 g double cream
Fruits, preferably sour fruits such as pineapples, strawberries, raspberries or mixed fruits

Australian Pavlova with Cream Double and Fruit

Instructions

Lightly grease a baking sheet and line it with parchment paper.
Salt the egg whites and beat until stiff. Gradually stir the sugar into the egg whites.
Draw a circle 20 cm in diameter on the baking paper. Apply 3/4 of the egg whites evenly within this circle.
Spread the remaining egg whites on the edge of the circle so that a nest is created. The pavlova doesn`t have to look uniform. The look is much nicer when it has bulges.
Bake the nest in a preheated oven at 75 ° C for about 75 minutes.
After the baking time, switch off the oven - DO NOT remove the Pavlova, but let it cool down in the oven.
Arrange the pavlova on a cake plate, double fill with the lightly whipped cream and decorate with the fruit, i.e. place on top of the cream. Do not add sugar to the fruit, because the base dough is very sweet.
TIP: I always leave berries, including strawberries, whole, because that makes them look nicer. I cut pineapples roughly bite-sized. I usually make the cake with about 3/4 pineapple and 1 bowl of strawberries. The fruits can lie a little piled on the Pavlova.

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