Apricot Blueberry Pavlova

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). For the Pavlova, beat the egg whites until stiff, adding 200 g sugar. Continue beating until the sugar has dissolved and the mixture is shiny.

2. 2

   Sieve the starch, add vinegar and stir in.

3. 3

   Line a baking tray with baking paper. Draw a circle (approx. 20 cm Ø) on it. Turn over the baking parchment. Spread the egg whites in a circle on the paper, forming a hollow in the middle (see

4. 4

   below). Slightly raise the rim with two tablespoons.

5. 5

   Bake in a hot oven for about 1 hour. Turn down the oven (electric oven: 80 °C/circulating air: 60 °C/gas: see manufacturer) and continue baking for about 1 hour. B

6. 6

   For the compote, wash the apricots, halve, stone and cut into slices. Sort blueberries, wash and drain. Caramelise 3 tbsp. sugar in a pan until golden. Deglaze with lemon juice and simmer until the caramel has dissolved.

7. 7

   Steam the fruit for about 2 minutes. Let it cool down.

8. 8

   To serve, whip cream with vanilla sugar until stiff. Place Pavlova on a cake plate. Pour cream into the bowl. Add fruit and serve immediately.