Why did I wait so long until I tried this recipe? I don’t know! It is a simple recipe with three components that promise dessert heaven on earth: Meringue, cream and fresh fruits. And like Eton Mess  the magic of pavlova consists of this mixture of crunchy and soft, sweet and sour and this made the dessert irresistible.

I saw Pavlovas on many food blogs before: Claudia bake them, and Paule, Nicky and Barbara made them some time ago, too. And every time I read one of their posts I thought: I have to try this! But I didn’t do it until this weekend. When we bought some delicious berries (strawberries, blueberries and raspberries) I decided that they would be great for a pavlova.

I like the miniature version of the dessert that Claudia bake and so I decided to do single portion pavlovas with a diameter of only 10 cm and a little pit in the middle to keep the cream.

The recipe is really simple only waiting for the meringue to bake/dry takes some time. And you will be rewarded with a delicious dessert for your patient waiting! A great recipe for the summer!

Pavlova

yields 4 small Pavlovas

Meringue

• 2 egg whites
• 100g sugar
• 1 Tsp. vinegar

Filling

• 100g cream
• 15g sugar
• 200g Berries of the season

Whip egg whites until soft peaks. Add the sugar gradually and whip until the sugar is dissolved. At the end add the vinegar.

Using a tablespoon form four round merinuges with a diameter of about 10 cm with a little pit in the middle.

Bake at 120°C for one hour. Let cool down after baking.

Whip the cream with sugar until soft peaks, put it on the meringue and decorate with berries. Serve immediately.

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