A unique and delicious pavlova, with the sweet and salty caramel taste of TINE® Brunost™ that pairs excellent with the raspberries. Simply irresistible.
- 6 Egg whites at room temperature
- 2 tsp White wine vinegar
- 400 ml Sugar
- 2 tsp corn flour
- 1 tsp Vanilla sugar
- 50 g 1 1 Original, grated
- 300 ml whipping cream
- 150 g raspberries (fresh or frozen)
- 0,5 l vanilla cream
- 100 g raspberries
- 100 ml TINE® Brunost™ Original, grated
Preheat the oven to 250 °C and prepare a baking tray lined with baking paper.
Start by whisking the egg whites to stiff peaks in a perfectly clean bowl. Whisk in the vinegar as you do this. Combine the sugar, cornflour and vanilla sugar, and add a little TINE® Brunost™. Spoon the meringue mixture onto the lined baking tray and shape it into a 26 cm round circle.
TIP: For the perfect base: It is a good idea to draw a 26 cm circle on the back of the baking paper.
Reduce the temperature of the oven to 100 °C and put the baking tray on the lowest shelf in the oven. Bake the meringue for 65-70 minutes.
The meringue should now be crisp on the outside and soft inside. Set aside to cool on a wire rack. Carefully remove the baking paper.
If using frozen raspberries, thaw and drain well.
Whisk the cream until almost stiff and then add the berries. Whisk until completely stiff. Carefully stir in the cold vanilla cream.