Sweets & Baking
Pavlova with summer fruits
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Meringue with cream, strawberries and raspberries.
Timing
- Active approx. 25 minutes
- Cooking/Baking: 90 min. Drying
- Rest/cooling: cool in the switched off oven for at least 2 hours
- Yield: 1 Pavlova, about 22 cm
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 340 kcal
- Protein
- ≈ 3.9 g
- Carbohydrates
- ≈ 42.5 g
- Fat
- ≈ 16.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 4 egg whites · ≈ 132 g · Assumed item weight × count; total amount
Hühnerei Eiklar, roh (E113100) - 220g sugar · ≈ 220 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 1 tsp starch · ≈ 3 g · Assumed quantity / reference product
Mais Stärke (C446000) - 1 tsp vinegar · ≈ 5 g · Assumed quantity / reference product
Branntweinessig (R122000) - 300 ml cream · ≈ 300 g · Assumed quantity / reference product
Schlagsahne mind. 30 % Fett (M173800) - 400 g strawberries and raspberries · ≈ 400 g · Assumed quantity / reference product
Pavlova fruit scenario: 50% strawberry / 50% raspberry (MODEL:BERRIES)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 egg whites
- 220g sugar
- 1 tsp starch
- 1 tsp vinegar
- 300 ml cream
- 400 g strawberries and raspberries
Instructions
- Preheat oven to 120 °C top/bottom heat. Use a fat-free bowl and first beat the egg whites until foamy.
- Gradually add the sugar and beat until the mixture is shiny and the sugar has largely dissolved. Gently fold in the starch and vinegar.
- Form a disc about 22 cm in size with a slight hollow on baking paper. Dry for about 90 minutes; the outside should be dry, the middle should remain soft.
- Turn off the oven and let the pavlova cool completely for at least 2 hours. Moisture and rapid cooling promote cracking.
- Clean strawberries and raspberries, pat dry and top with freshly whipped cream immediately before serving. Do not leave a topped meringue standing warm for long.
Tips
- Put the cream and fruit on just before eating.
- Nicolaus says: “Whoever stands at the stove has the best smelling place.”
