Ingredients
Meringue:
220 g powdered sugar
For the cream:
150 ml heavy cream
½ sugar
1 tsp vanilla extract
berries of your choice (raspberries, blueberries, currants, strawberries)
1. Preheat the oven to 150°C.
2. Line two baking pans with baking paper.
3. Place the egg whites in a clean, dry bowl. Beat the egg whites with a mixer until they start to form white foam. Then gradually add the sugar, continuing to beat. Beat the egg whites until the foam is stiff and glossy. This may take several minutes.
4. Then, either use a spoon to spread the egg white mixture in circles on the baking paper as much as you can, or use a pastry cutter to do it. This will give the pavlovas a nice edge – place the egg white mixture in the cutter and press out small rings (about 6).
5. Once the egg white bases are prepared, place them in the oven and bake for 20-25 minutes, until the egg whites are set and a beautiful meringue is obtained. Turn off the oven, open the door and allow the pavlovas to cool completely.
6. While the pavlova bases are baking, prepare the whipped cream. In a bowl, whip the heavy cream, add the coffee (instant or ground beans), sugar, and vanilla extract. Whip until fluffy.
7. When the meringue bases have cooled, use a pastry nozzle to pipe the whipped cream mixture onto them. Arrange cleaned and dried berries on top, such as currants, blueberries, raspberries, and others.
AND DROP IT ALL WITH SYRUP
The recipe was created in collaboration with Juris Sapožņikovs-Pētersons, a chef from Rauna.