Pavlova with red fruits

Pavlova with red fruits

Ingredients for 4 people

• 500 g of strawberries
• 250 g raspberries
• 125g currants
• 125g blackberries
• 25 cl whole liquid cream
• 60 g sugar extra fine powder
• 1 tsp. tablespoons kirsch
• 1 tsp. tablespoons icing sugar

For the meringue:

• 3 egg whites
• 200 g caster sugar
• 1 pinch of salt

Stages of preparation

1. Beat the egg whites until stiff with a pinch of salt. Add 3 tbsp. tablespoons sugar, continuing to beat until the meringue is shiny. Gently stir in remaining sugar.

2. Turn the oven to 120 ° C (th. 4), in convection mode. By helping you to a circle 20 cm in diameter, 3 fold meringue round on 2 plates lined with baking paper. Raise the circle between each round. Bake for 1 hour. Bring the temperature to 90 ° C (th. 3). Continue cooking for 1 h. Allow to cool in the oven off.

3. Rinse the strawberries. Wipe and hull them. Mix half with 30 g of powdered sugar and lemon juice. Refrigerate the sauce at least 1 hour. Reserve the remaining strawberries cut aves raspberries, currants and blackberries stalked, filmed in a bowl in the refrigerator.

4. Whip the very cold cream until frothy. Add the remaining sugar and kirsch continuing to fight. Refrigerate until serving.

5. Overlap meringue round alternating whipped cream and berries. Sprinkle a little sauce and sprinkle with icing sugar. Serve immediately, with the remaining sauce.