RASPBERRY AND SALT LIQUORITE PAVLOVA
Meringue Classic with Svenskävlar!
EMMA BRINK RASK
In her blog Brinken Bakar, Emma Brink Rask offers pastries and desserts that are often inspired by the professionals but with instructions and tips so that everyone can bake them at home in their kitchen.
Her first baking book, Baka & Spritsa, is out now.
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brinkenbakar 
brinkenbakar
Her first baking book, Baka & Spritsa, is out now.
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brinkenbakar brinkenbakarINGREDIENTS
MERINGUE
100 g egg white(aprox. 3 pcs)
220 g florsocker (3,5 dl)
1 tsp squeezed lemon
RASPBERRY SAUCE
125 g raspberry
20 g icing sugar (2 tbsp)
TOPPING
2 dl whipping cream
Haupt Lakrits Svenskjävlar
100 g egg white(aprox. 3 pcs)
220 g florsocker (3,5 dl)
1 tsp squeezed lemon
RASPBERRY SAUCE
125 g raspberry
20 g icing sugar (2 tbsp)
TOPPING
2 dl whipping cream
Haupt Lakrits Svenskjävlar
PREPERATION
1. Set the oven to 130 degrees fan (150 degrees normal).
2. Pour all the ingredients for the meringue into a metal bowl and heat over a water bath.
3. Stir constantly and when it reaches 50-60 degrees, take the meringue off the heat and whisk it at medium speed until the meringue has cooled.
4. Pipe or click out 6-8 meringue nests on a piece of baking paper on a baking sheet. Make a hole in them with a spoon.
5. Put in the oven and bake for 5 minutes and then reduce the temperature to 80 degrees fan (100 degrees conventional oven) and bake for another 45 minutes.
6. Then remove the tray and let the meringue cool completely. You can do this a few days before serving.
7. Mix and strain the raspberries and mix them with the caster sugar.
8. Whip the cream lightly, fill the meringue and drizzle raspberry sauce over it.
9. Cut the licorice into pieces and sprinkle over each pastry.
2. Pour all the ingredients for the meringue into a metal bowl and heat over a water bath.
3. Stir constantly and when it reaches 50-60 degrees, take the meringue off the heat and whisk it at medium speed until the meringue has cooled.
4. Pipe or click out 6-8 meringue nests on a piece of baking paper on a baking sheet. Make a hole in them with a spoon.
5. Put in the oven and bake for 5 minutes and then reduce the temperature to 80 degrees fan (100 degrees conventional oven) and bake for another 45 minutes.
6. Then remove the tray and let the meringue cool completely. You can do this a few days before serving.
7. Mix and strain the raspberries and mix them with the caster sugar.
8. Whip the cream lightly, fill the meringue and drizzle raspberry sauce over it.
9. Cut the licorice into pieces and sprinkle over each pastry.
RASPBERRY AND SALT LIQUORITE PAVLOVA
Meringue Classic with Svenskävlar!
WORLD'S SALTIEST LICORICE
1-3 working days
Populärt
WORLD'S SALTIEST LICORICE
1-3 working days
1-3 working days
€15
7-10 working days
1-3 working days
