Delicious, original meringue cake with raspberries in syrup and Marshmallows. Very sweet, crunchy outside and lightly moist inside.
|egg whites - 5|
|sugar - 300g|
|vinegar - 1 teaspoon|
|potato starch - 1 teaspoon|
|pinch of salt|
|sweet cream - 300ml|
|Raspberries in syrup - 1 jar|
Preheat the oven to 180 st.C. Put parchment on the baking sheet. Whip the whites with the salt on medium-high speed until they hold stiff peaks. Don’t over-whip and let the white get crumbly and dry. Once at stiff peaks, turn the mixer to medium speed and add the sugar, a tablespoon at a time, over the course of 2-3 minutes. You want to incorporate the sugar gradually so it all dissolves easily. After all the sugar is added, scrape the bottom and sides of the bowl with a rubber spatula, then beat the egg whites on high speed for 5-6 minutes, until the whites are very glossy and stiff, and the sugar is completely dissolved. If you rub the meringue between your fingers or taste it, you shouldn’t feel any of the sugar crystals. Add vinegar and potato starch, mix together.
Scrape the meringue onto the parchment and spread it into a circle on your pattern, making the edges a bit higher than the center. Don’t overwork the meringue, just coax it gently into a circle.
Put the baking sheet into preheated oven. After 5min., reduce temperature to 140C and bake about 80min. As the oven cools you can crack the door slightly, but don’t open it all the way or remove the pavlova until it’s completely cool. The cooling process will take another hour or two. The pavlova might crack as it cools, which is also completely normal.
Drain raspberries, but catch the syrup to a bowl. Whip sweet cream, at the end add raspberries and gently mix together.
Pile the cream in the center of the pavlova. Pour syrup from the bowl. Decorate with Marshmallows.