[Pavlova with Winter Fruits]

Ingredients and Weight:

• 6 large egg whites (300g)
• 1 1/4 cups (250g) granulated sugar
• 1 1/2 teaspoons (7.5ml) lemon juice
• 1 teaspoon (5ml) vanilla extract
• 2 pounds (907g) winter fruits (such as cranberries, blueberries, raspberries, and pomegranates)
• 1/2 cup (120ml) heavy cream
• 1/4 cup (40g) powdered sugar
• Fresh mint leaves, for garnish

Preparation Time:

15 minutes

Preparation Time:

75 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar, one spoonful at a time, beating until stiff and glossy.
3. Stir in the lemon juice and vanilla extract.
4. Spread the meringue onto the prepared baking sheet, forming a circle about 10 inches in diameter. Create a small indentation in the center.
5. Bake for 75 minutes, or until the meringue is set and slightly browned.
6. Turn off the oven and leave the pavlova inside to cool completely.
7. In a bowl, whip the heavy cream and powdered sugar together until stiff.
8. Arrange the winter fruits over the cooled pavlova. Top with whipped cream and garnish with mint leaves.

Nutritional Information:

Per serving (1/8 of the pavlova):

• Calories: 350
• Carbohydrates: 60g
• Protein: 10g
• Fat: 15g

Dish Characteristics:

• Light and airy meringue base
• Tart and sweet winter fruits
• Creamy and sweet whipped cream topping
• Festive and elegant presentation

User Comments:

• "This pavlova is absolutely stunning and so delicious! The meringue is perfectly crisp, and the winter fruits add a wonderful burst of flavor."
• "The combination of textures and flavors in this dish is incredible. The meringue is light and airy, while the fruits and whipped cream are rich and creamy."
• "This is a perfect dessert for any special occasion. It's beautiful, delicious, and sure to impress your guests."

Special Precautions and Tips:

• Make sure to use clean equipment when whipping the egg whites, as any grease or residue can prevent them from forming stiff peaks.
• Do not overbeat the meringue, as this can make it tough.
• Allow the pavlova to cool completely before topping it with the fruit and cream, as the heat can cause the meringue to collapse.
• If you don't have parchment paper, you can grease a baking sheet and sprinkle it with flour before spreading the meringue.