Pavlova with raspberry cream

Ingredients for Pavlova with raspberry cream

Instructions for Pavlova with raspberry cream

To prepare the Pavlova with raspberry cream recipe, please follow these instructions:

Beat the egg whites with lemon juice semi-rigid. Gently pour half of the icing sugar in and beat the egg whites very stiff. Mix the rest of the icing sugar with corn flour and term it over whites. Turn it gently into the marengsen.

Draw a circle of 20 cm. in diameter on a piece of wax paper. Flip the paper and put it on the baking sheet. Put meringue mass within the circle and smooth it out with the back of a spoon. Run the spoon around to form a slight indentation in the middle.

Behind the bottom 1 ¼-1 ½ hour at 100 ° with the oven door ajar. Keel bottom and gently pull the paper out. Put the bottom on a kagefad.

Whip the cream stiff. Turn the fromage frais and raspberries in and season with sugar. Com raspberry cream on the bottom and garnish with raspberries.