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Summer Berry Pavlova
A summer berry pavlova with fresh meringues, mixed summer berries, and Carte D'Or Madagascan Vanilla ice cream.
Serving
10 people
Difficulty
Medium
Prep time
40 min
Cook time
120 min
Ingredients
- 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)
Used products
How to make
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In a bowl, whip the egg whites until white and fluffy. Slowly add the sugar while mixing until shiny/glossy. Mix in the vinegar.
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Line a flat oven tray with baking paper and preheat oven to 90°C.
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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.
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Bake them for at least 1.5 - 2 hours at 90°C. Let them cool down and store them in an airtight container.
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Place the pavlova’s on plates and divide the fruits on and around them in an ornamental manner.
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Scoop the Carte D'Or Madagascan Vanilla ice cream on top and drizzle some of your favourite berry sauce over it.
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