| Pavlova–meringue with ice-cream and fruits |
printTo serve with: Château de Rolland Barsac-Sauternes
For 4 persons
Ingredients :
- 3 egg whites (1 dl/3.3 fl oz)
- 1 ml (0.03 fl oz) vinegar essence
- 2 dl (6.76 fl oz) sugar
- 3 dl (10.14 fl oz) vanilla ice-cream
- 200 g (7 oz) strawberries
- 2-3 peaches
Recipe:
Put the oven on (250o C – 480o F – th 8).
Beat the egg whites with the vinegar essence and 1 dl (fl 3.38 oz) sugar until getting hard foam. Pour carefully down the rest of the sugar. Put a sheet of baking parchment above a baking pan. Pour the meringue and form a round shape, approx 20 cm (8 inches). Make higher edges on the meringue. Shut the oven down when it has reached the heat. Bake the meringue in the oven until it is cold.
Beat the egg whites with the vinegar essence and 1 dl (fl 3.38 oz) sugar until getting hard foam. Pour carefully down the rest of the sugar. Put a sheet of baking parchment above a baking pan. Pour the meringue and form a round shape, approx 20 cm (8 inches). Make higher edges on the meringue. Shut the oven down when it has reached the heat. Bake the meringue in the oven until it is cold.
Rinse the strawberries, peel the peaches and cut them in quarters before you serve the pavlova. Fill the meringue with ice-cream and the fruits.
Serve the dessert immediately with cool CHÂTEAU DE ROLLAND BARSAC-SAUTERNES.