Strawberry pavlova

The classic meringue cake is filled with vanilla flavoured mousse and fresh strawberries. Perfect for the coffee table!



4 egg whites

2 dl sugar

2 tsp cornstarch

1 tsp lemon juice



2 dl whipping cream

200 g vanilla quark

1 tbsp icing sugar

fresh strawberries

lemon balm




Preheat the oven to 100 degrees. Whisk the egg whites until stiff. Gradually add the sugar, whisking all the time. Add the cornstarch and mix. Add the lemon juice, turning gently. Spread the meringue on a baking tray on a baking paper into a round shape, about 20 cm in diameter. Make wavy patterns in the meringue. Bake for about two hours, until the meringue comes off the baking paper. Turn off the oven and leave the meringue to dry in the oven for a couple of hours.

Fill the meringue just before serving. Whip the cream and mix in the quark and icing sugar. Spread the filling carelessly over the meringue and garnish generously with strawberries and lemon balm.

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