Meringue, cream and fresh summer berries all met at a popular summer recipe - Fresh Berry Pavlova, a dessert reminiscent of summer.
The Pavlova is so easy to make and can be called many changes happen stacked by the fruit in the seasons and different fruits are available. Strawberries, raspberries, blueberries, gooseberries, red and black currants, the list can go on and on .... so many varieties, it's no wonder this is a favorite recipe of all time. However, a note, do not use small frozen fruit for this recipe; Pavlova will melt in frozen fruits due to the humidity.
Eggs Instructions: Use fresh eggs for the meringue, and make sure they are at room temperature. Fresh egg white can be a little difficult (not a problem if a mixture of water used) to beat, but creating a much stronger Merengue. This means that the finished Pavlova keep their shape during cooking better. After cooking, the outer layer of the meringue is firm and fluffy on the inside very soft and sweet. If the eggs are not so cool, do not worry, you can still use the resulting meringue will be more brittle, but just as good.
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