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Mini pavlovas with rhubarb and vanilla
40 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 303
  • Fat about 9g
  • Carbohydrates about 50g
  • Protein about 4g
This is needed
This is needed for 6 people
  • 220 g sugar
  • 2 tsp Maizena cornflour
  • 4 fresh egg whites (approx. 130 g)
  • 1 vanilla pod, cut lenghtwise, seeds scratched out
  • 2 tsp lemon juice
  • 4 sticks rhubarb, cut into approx. 2 cm pieces
  • 1 vanilla pod, cut lenghtwise, seeds scratched out
  • 0.5 dl maple syrup
To serve
  • 6 tsp raspberry jam
  • 300 g *-*
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And that's how it's done
And that's how it's done
Beat the egg whites until stiff. Add half of the sugar and continue beating until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff. Whisk in the lemon juice, cornflour and vanilla seeds. Divide the mixture into 6 portions, spread in circles (approx. 8 cm in diameter) on a baking tray lined with baking paper. Smooth the tops with a knife, make a well in each with a tablespoon and pull the edges upwards slightly with a spatula.
To bake/dry
Approx. 10 mins. in an oven preheated to 120°C (convection). Turn the oven down to 100°C and allow the pavlovas to dry for approx. 50 mins. Then switch the oven off and leave the pavlovas to cool in the oven with the door open.
Place the rhubarb in an ovenproof dish. Combine the maple syrup and vanilla seeds, add and mix.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the rhubarb and allow to cool slightly.
To serve
Carefully deepen the wells in the pavlovas and fill with coconut milk yoghurt. Top with raspberry jam and rhubarb.

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