Pavlova with berries
- 4 egg whites
- 200 g icing sugar
- 1 tsp vinegar
- 200 g Emborg Cream Cheese
- 2 tbsp lemon juice
- 75 g icing sugar
- 200 ml Emborg Dessert Whip
- 500 g mixed berries
Beat the egg whites until firm, add the vinegar, then add the sugar and beat again until the foam is viscous.
Make 4-6 small pavlovas on baking parchment drizzled with sugar and bake in the oven at 100 °C for 2 hours.
Mix the cream cheese with lime juice and icing sugar to form a soft mixture.
Clean the berries and cut the larger ones in half.
Arrange the cakes on a dish with the cream cheese, top with whipped Dessert Whip, fresh berries and mint.