What do you need:
4 (room temperature) protein (s)
2 tsp lemon juice
1 tsp (fresh from a pod) vanilla
4 pieces of egg yolk
½ tsp arrowroot (binder)
200 ml whipped cream
½ tsp (from a pod) vanilla
pinch of salt
100 gr cream cheese
150 gr mixed red fruit
This is how you make the pavlova:
- Work spotless and preferably use a metal bowl. Clean your whisks, bowl and hands with some lemon juice and dry with kitchen paper.
Preheat the oven to 180 degrees and cover the baking sheet with baking paper.
- Beat the proteins, lemon juice and vanilla in about 5 minutes with the (clean!) Mixer until soft peaks. You then add the Greensweet icing while mixing spoon by spoon. Beat for about 1 minute until you have nice stiff and long spikes.
- Spread the stiffly beaten egg whites with a (clean!) Spatula on the baking pan into a round slice or form small trays with a piping bag.
- Turn the oven back to 100 degrees and bake for 60-90 minutes (small or large). Then turn the oven off and allow the pavlova to cool in the oven with the door closed for at least 30 minutes.
- In the meantime, make the vanilla cream:
Beat 4 egg yolks with arrowroot and Greensweet icing until smooth.
- Heat the whipped cream while stirring with a wooden spoon with vanilla and a pinch of salt. As soon as it threatens to boil: heat low. Add a few scoops of hot cream to the beaten egg yolks and stir well. This is called getting married. Then pour the married good with the hot cream in the pan and heat, stirring, until it starts to bind into a custard. First aid for cleaning: fire out and mix with a mixer sometimes helps.
- Immediately pour the custard into a cold bowl and place cling film on the surface to prevent skin formation. Allow the custard to cool completely.
- Mix the cold custard with cream cheese into a nice vanilla cream.
- The pavlova can be fragile, so carefully remove the baking paper. Spread the pavlova with the vanilla cream and decorate the cake with fruit. Serve immediately!