Whip eggwhites and slowly add sugar. When your eggwhites are foamy add vinegar, cornstarch and a pinch of salt. Preheat your oven to 150 degrees Celsius. Smear eggwhites on the baking paper in a cake shape. Turn the ovens temperature down to 125 degrees 1,5 hour in the oven.
Tip: make sure the fruit is dry, otherwise the crust will lose it’s crunchy crust. The inside of the pavlova is very soft.
Crumble the cake and mix it with butter. Take a small spoon and press the crumbs flat on the bottom of the tray. Make it as smooth as possible. Put a little bit of mascarepone over the crumbs spread it out over the crumbs, make sure it is flat. Take a spoon and spread a layer jam over the mascapone. Cut the strawberries in parts en lay them on the jam. Refrigerate for a minimum of 3 hours. You can also use Body & Brains cherries.
This is a perfect recipe for high tea!
Fresh Body & Brains strawberries / Fresh Body & Brains Cherries
“Excellent burst of energy, full of vitamins and antioxidants for vigorous and rejuvenating breakfast”
½ kg of ripe Body & Brains cherries
200 cc of milk (you can also use vegetable milk)
2 butter spoons
4 tablespoons flour
Sugar to taste or honey withstand the heat
Boning cherries and set aside. Dilute the flour into milk and add one to one beating the eggs, then cherries, a pinch of salt and a little sugar. Pour entire mixture over the hot butter in a pan, cover and let simmer. Of turns to brown on both sides. Serve sprinkled with powdered sugar.
Put a piece of plastic wrap in a cake tin, let the foil hang over the edge.
Whip the cream. Mix in another bowl the raspberries with powdered sugar. Incorporate the whipped cream. Add the dissolved gelatin. Fill the mold with the mixture. Put the overhanging plastic over it. Refrigerate overnight.
Remove from the mold and serve garnished with the Body&Brains raspberries.
Fresh raspberries, or another Body&Brains fresh berry, are the best choice for this dessert. The berries look beautiful in the pie and have a beautifully bright flavor against the custard. The pie can be served slightly warm, while it is fresh from the oven, or refrigerated and served chilled. A few extra raspberries can also make a perfect finish. Preheat oven to 350F. Lightly grease a 9-inch pie plate.
In a medium bowl, whisk together flour, baking powder, salt and sugar.
In a large bowl, whisk together eggs, milk, yogurt, vanilla and almond extract until very smooth. Add in flour mixture and whisk to combine. This can also be done in the food processor.
Add raspberries into filling mixture and gently stir to coat. Pour into prepared pie plate, shifting raspberries around with a spoon or spatula to evenly distribute them in the pie.
Bake for 30-40 minutes, until custard is set and a knife inserted into the center of the pie comes out clean.