Summer Berry Pavlova
- 140 g egg white
- 200 g sugar
- 1 tsp vinegar
- 10 scoops of Carte D'or Madagascan Vanilla Ice Cream Dessert
- 20 strawberries
- 50 raspberries
- 50 blueberries
- 10 bunches redcurrants
- drizzle of strawberry sauce (or berry sauce of your choice)
How to make
In a bowl, whip the egg whites until white and fluffy. Slowly add the sugar while mixing until shiny/glossy. Mix in the vinegar.
Line a flat oven tray with baking paper and preheat oven to 90°C.
Transfer the meringue into a piping bag with a star nozzle or spoon it onto the baking paper to make 10 round nests. Leave enough space between them.
Bake them for at least 1.5 - 2 hours at 90°C. Let them cool down and store them in an airtight container.
Place the pavlova’s on plates and divide the fruits on and around them in an ornamental manner.
Scoop the Carte D'Or Madagascan Vanilla ice cream on top and drizzle some of your favourite berry sauce over it.