Small Pavlovas with Berries

Ingredients

• 3 egg whites
• 1 tbsp Lemon Juice
• 180 g powdered sugar
• 1 tsp Cornstarch
• 150 g quark
• 1 Tbsp vanilla sugar
• 1 tbsp rose water
• 100 ml whipping cream
• 200 g Raspberries
• 100 g Strawberries
• 2 tbsp chopped pistachios
• daisy flower (for garnish)

Instructions

1. 1.

   Preheat the oven to 100°C fan.

2. 2.

   Beat the egg whites with lemon juice until stiff, then gradually fold in powdered sugar and cornstarch. Whisk the mixture until glossy, shape into four mounds on parchment paper, creating small tarts about 10 cm diameter. Bake for about 40 minutes until the meringues are crisp yet remain pale. Remove and cool.

3. 3.

   For the topping, whisk quark with vanilla sugar and rose water until smooth. Beat whipping cream to stiff peaks and fold in. Fold half of the raspberries into the mixture. Fill the pavlovas with this cream. Wash, core, and slice strawberries; top the pavlova with these slices and remaining raspberries, then sprinkle pistachios.

4. 4.

   Serve garnished with daisy flowers as desired.