Lakkahillo Ja Kerma Pavlova (cloudberries And Cream Pavlova)
This delightful dessert is a traditional Sami cuisine pavlova with a twist, featuring the unique flavors of cloudberries and cream. The light and airy pavlova base is topped with a luscious cloudberry and cream mixture, creating a perfect balance of sweetness and tartness.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup cloudberries (fresh or thawed if frozen)
Instructions
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar, cornstarch, and white vinegar, and continue to beat until the mixture is glossy.
- Spoon the meringue onto the prepared baking sheet, forming a circle with a slight indentation in the center.
- Bake the pavlova in the preheated oven for 1 hour, then turn off the oven and let it cool completely inside.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Gently fold in the cloudberries, being careful not to overmix and crush the berries.
- Spread the cloudberry and cream mixture over the cooled pavlova.
- Serve immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Fat
- 10g
- Protein
- 5g
Supplies
Baking sheet Parchment paper
Tools
Mixer Bowl Whisk Spatula
Serving suggestions
Serve the cloudberry and cream pavlova with a sprinkle of powdered sugar and extra cloudberries on top for a beautiful presentation.
Tips & tricks
Be gentle when folding the cloudberries into the cream to maintain their shape and texture.
Cost
$15