4 egg whites

pinch salt

150-175 gr convert conversionsugar

1 teaspoon lemon juice

3 dl convert conversionwhipping cream

1 tablespoon sugar

fruit at flavour or season



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How to prepare:

Preheat the oven to approximately 150C/300F (fan oven 140C/280F).

Beat the egg whites with a pinch salt. Add the sugar bit by bit when peaks start to form. Keep whipping till the egg whites make peaks and look shiny. Fold the lemon juice in.

Cover an oven dish with baking paper and spread the mixture to a circle of 23 cm.

Bake for 30 minutes in the oven at 150C/300F, bring the temperature back to 120C/250F and bake another 45 minutes.

Let the pavlova cool in the half opened baking oven.

Remove the baking paper and place the pavlova on a plate.

Serve with sugar, well beaten whipping cream and several types of fruit like strawberry, banana, cherries, kiwi, peach and passionfruit.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)