Pavlova with Currants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 egg whites, fresh
- 1 pinch (s) salt
- 200 g suar
- 1 teaspoon vinegar, (white wine vinegar)
- 400 g currants
- 1 dl syrup (cassis)
- 2 dl cream
- 180 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Place the springform ring on a baking tray lined with baking paper. Beat the egg whites with the salt until stiff, add half of the sugar, continue beating until the mixture is glossy.
- Add the rest of the sugar and vinegar, continue beating until the mixture is fine-pored, shiny and very stiff.
- Stir in 150g currants. Distribute the mixture in the springform ring. Loosen the compound from the ring with a spatula, remove the ring.
- Approx. 20 minutes in the lower half of the oven preheated to 150 ° degrees. Reduce the heat to 120 degrees, let the pavlova dry for approx. 1 1/2 hours while holding the oven door slightly open with a trowel handle.
- Remove the pavlova, leave to cool on a rack.
- Bring the cassis syrup to the boil with 150g currants, cover and simmer for approx. 5 minutes until the berries burst, strain through a sieve, cool the cassis syrup, cover and refrigerate for approx. 30 minutes.
- Cream with crème fraiche and 3 tablespoon. Beat the cold cassis syrup until stiff.
- Slide the Pavlova onto a cake plate, pour half of the homemade syrup over it. Spread the cassis cream and the remaining fresh currants on top, drizzle the remaining syrup over it.
- The pavlova must be crispy on the outside and still moist on the inside.
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