{"id":3237,"date":"2011-07-09T00:16:00","date_gmt":"2011-07-08T22:16:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/07\/pavlova\/"},"modified":"2024-06-27T21:00:25","modified_gmt":"2024-06-27T19:00:25","slug":"pavlova","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/07\/pavlova\/","title":{"rendered":"Pavlova"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Pavlova\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/07\/Pavlova.jpg\" alt=\"Pavlova\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/>Why did I wait so long until I tried this recipe? I don\u2019t know! It is a simple recipe with three components that promise dessert heaven on earth: Meringue, cream and fresh fruits. And like <a href=\"http:\/\/en.wikipedia.org\/wiki\/Eton_mess\">Eton Mess<\/a>\u00a0 the magic of pavlova consists of this mixture of crunchy and soft, sweet and sour and this made the dessert irresistible.<\/p>\n<p>I saw Pavlovas on many food blogs before: <a href=\"http:\/\/www.foolforfood.de\/index.php\/kuchen\/mini_pavlova\">Claudia<\/a> bake them, and <a href=\"http:\/\/www.paules.lu\/2011\/05\/%E2%80%A2-pavlova-mit-erdbeeren-himbeeren-und-maracuja\/\">Paule<\/a>, <a href=\"http:\/\/www.deliciousdays.com\/archives\/2011\/05\/31\/spiced-pavlova-with-caramelized-cherries-pistachios\/#more-6631\">Nicky<\/a> and <a href=\"http:\/\/barbaras-spielwiese.blogspot.com\/2011\/04\/pavlova.html\">Barbara<\/a> 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\u2019t 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.<\/p>\n<p>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.<\/p>\n<p>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!<\/p>\n<p><!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Pavlova<\/span><\/h1>\n<p>yields 4 small Pavlovas<\/p>\n<p><strong>Meringue<\/strong><\/p>\n<ul>\n<li>2 egg whites<\/li>\n<li>100g sugar<\/li>\n<li>1 Tsp. vinegar<\/li>\n<\/ul>\n<p><strong>Filling<\/strong><\/p>\n<ul>\n<li>100g cream<\/li>\n<li>15g sugar<\/li>\n<li>200g Berries of the season<\/li>\n<\/ul>\n<p>Whip egg whites until soft peaks. Add the sugar gradually and whip until the sugar is dissolved. At the end add the vinegar.<\/p>\n<p>Using a tablespoon form four round merinuges with a diameter of about 10 cm with a little pit in the middle.<\/p>\n<p>Bake at 120\u00b0C for one hour. Let cool down after baking.<\/p>\n<p>Whip the cream with sugar until soft peaks, put it on the meringue and decorate with berries. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Why did I wait so long until I tried this recipe? I don\u2019t know! It is a simple recipe with three components that promise dessert heaven on earth: Meringue, cream and fresh fruits. And like Eton Mess\u00a0 the magic of pavlova consists of this mixture of crunchy and soft, sweet and sour and this made [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20214,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[21],"tags":[64,69,118],"class_list":["post-3237","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nachspeise","tag-baiser","tag-beeren","tag-ei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3237","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3237"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3237\/revisions"}],"predecessor-version":[{"id":20212,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3237\/revisions\/20212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20214"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}