Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pavlova wreath
Berries
Cream
How it's done
Pavlova wreath
Beat the egg whites with the salt until stiff. Add half of the sugar and continue beating until the mixture turns glossy. Add the remainder of the sugar and the lime zest and juice, continue to beat until the egg whites are fine-textured, glossy and very stiff. Using 2 tablespoons, place 8 small mounds of the mixture in a ring on a baking tray lined with baking paper.
To bake/dry
Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 2 hrs. Then switch the oven off and leave the pavlova to cool in the oven with the door slightly ajar.
Berries
Combine the retained juice (approx. ½ dl) and sugar in a pan, bring to the boil. Turn down the heat, reduce to a syrupy consistency, allow to cool slightly. Mix in the berries, spread on top of the pavlova wreath.
Cream
Combine the quark, crème fraîche and icing sugar with the reserved lime zest, serve the cream with the pavlova.
| Tip: | Decorate the pavlova wreath with lime zest. |
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