PAVLOVA

Been thinking about that cake for weeks. It was planed for May and fresh strawberries that that month brings with. But these morning I woke up with the filling that today is the perfect day for Pavlova. Do you know that filing? You just know that you must do something and then you ended up with the result that impress even you?

First I had to find the right recipe. One was in my favorite cook book,  how great is that! On my way home I grabbed raspberries and here is the result 🙂

3 egg whites 
1  cup caster sugar
4 tbsp lemon juice
1 tbsp corn flour

Mix sugar, lemon juice and 1 egg white. Slowly add the second and the third.  On the end add corn flour. You should get stiff and shiny meringue. Dollop the mixture in a circle drown on the baking paper, about 20 cm/8 inch in diameter.  Bake in the bottom of the oven for about 1 to 1 1/2 hours. When cooled down crop it in the middle.

2 tbsp vanilla sugar
1 cup whipped cream
1/2 lime juice and zest
1 cup raspberries
1/4 cup pistachios, cropped

Add vanilla sugar, lime juice and zest in to whipped cream and spread it all over the bottom layer. Sprinkle pistachios and raspberries all around and cover it with the upper layer.

It is a soft and creamy cloud, sweet, but not too much. The colors calling the spring. Was just that I was starving these warm sunny days and colorful flowers outside at the beginning? 🙂 

Enjoy!

Tags: baking, baking ideas, cake, cakes, dessert, food blogs, food photography, New Zealand, pavlova, rasberries, recipe, tasty