The best PAVLOVA WITH RED CURRANTS and BLACK CURRANTS straight from my garden and CHERRIES, ABRICOTS & WHIPPED CREAM – a tasty dessert. The Red Currants have a strong taste and is perfectly sweetened by the meringue. The meringue is airy, crispy and creamy inside. Need I tell you, that my family quickly made this PAVLOVA disappear. A very tasty summer dessert and it’s easy to make. Enjoy!Ingredients: PAVLOVA: 3 egg whites; 3/4 cup superfine sugar (150 g), ½ teaspoon vinegar, ½ teaspoon cornflour (maizena).
TOPPING: 250 g RED CURRANTS; 150 g BLACK CURRANTS; 150 g CHERRIES; 125 g ABRICOTS; 2 cups heavy cream (for whipped cream).
PROCEDURE: PAVLOVA: Preheat oven to 120°C traditionel oven (125°C = 250°F). Measure sugar. Crack and separate the egg whites free of yolk and shell. I give a yolk to my dog, she loves it. Check your egg whites. Pour the egg whites into the bowl. Whisk the egg whites. Add the 1/2 teaspoon vinegar to the egg whites. Continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the egg whites falling out. Stop whisking (eggs must not be over-whisked). Mix the 1 teaspoon cornflour into the sugar. With the egg whites stiff add a big tablespoon of sugar after another while whisking. Once you have added the sugar, continue to whisk until the meringue thicken up. When thickened, stiff and shiny meringue – it’s ready.Form the PAVLOVA in a circle/round of 24 cm diameter (9”Pie = 23 cm; 10” = 25 cm) onto a cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and easy to clean afterwards. Alternatively use a decorating bag for making the PAVLOVA. Spoon meringue into large decorating bag. Finally pipe the meringue onto cookie sheet in a circle. Bake the PAVLOVA in the oven for 1½ hours to 2 hours. Place the meringue in the preheatet oven in the lowest part of the oven. Cool of completely on cookie sheet. The meringue is not supposed to stick to cookie sheet, when finished. Store PAVLOVA meringue cake in tightly covered container until use. Place the PAVLOVA on a serving plate. Whip the heavy cream into whipped cream. Eventually add a bit of icing sugar, if you want it sweeter. I prefer berries and fruit and whipped cream with no sugar. To sweeten RED CURRANTS and BLACK CURRANTS put them in a small bowl, add some sugar, fold gently. Leave it for 10 minutes. Then mix RED CURRANTS, BLACK CURRANTS and some ABRICOTS with whipped cream. Just before serving spread whipped cream onto PAVLOVA and decorate all over with RED CURRANTS, BLACK CURRANTS, CHERRIES and ABRICOTS in abundance! The best PAVLOVA WITH RED CURRANTS, BLACK CURRANTS, CHERRIES, ABRICOTS & WHIPPED CREAM. Bon appetit !