Brunost added to the meringue base produces a delicious caramel flavour that works brilliantly with the sharp raspberries. Repeat this flavour combination for the topping and you have a truly special pavlova for a truly special occasion.
- 6 egg whites at room temperature
- 2 tsp white wine vinegar
- 400 ml sugar
- 2 tsp cornflour
- 1 tsp vanilla sugar
- 50 g TINE Gudbrandsdalen, grated
- 300 ml whipping cream
- 150 g raspberries (fresh or frozen)
- 0,5 l vanilla cream
- 100 g raspberries
- 100 ml TINE Gudbrandsdalen, grated
Preheat the oven to 250 °C and prepare a baking tray lined with baking paper.
Start by whisking the egg whites to stiff peaks in a perfectly clean bowl. Whisk in the vinegar as you do this. Combine the sugar, cornflour and vanilla sugar, and add a little at a time to the egg whites while continuing to whisk.
Once the mixture is smooth, glossy and firm, gently fold in the grated brunost. Spoon the meringue mixture onto the lined baking tray and shape it into a 26 cm round circle.
TIP: For the perfect base: It is a good idea to draw a 26 cm circle on the back of the baking paper.
Reduce the temperature of the oven to 100 °C and put the baking tray on the lowest shelf in the oven. Bake the meringue for 65-70 minutes.
The meringue should now be crisp on the outside and soft inside. Set aside to cool on a wire rack. Carefully remove the baking paper.
If using frozen raspberries, thaw and drain well.
Whisk the cream until almost stiff and then add the berries. Whisk until completely stiff. Carefully stir in the cold vanilla cream.