Pavlova's delicious beze cake with forest berries

6 servings
2 hours

To begin with, let's prepare the meringue. Prepare all the necessary ingredients. You will also need clean and absolutely dry dishes to beat proteins. You can take a glass, enameled, ceramic or porcelain container, but not aluminum, since the protein in it will become gray.

How to beat squirrels correctly? Separating proteins from yolks, make sure that not a drop of yolk falls into the protein, otherwise it will not rise. Eggs should be fresh and well chilled (from the fridge). For whipping, use a mixer at the lowest speeds, gradually increasing the speed. Make sure that the stirrer gets to the bottom of the dishes, otherwise the proteins below can remain liquid. Add the icing sugar to a few steps without stopping the whipping process.

Add the cornstarch to the whipped proteins. You can replace it with potato starch, but reduce its amount by half. Thanks to the starch, the finished meringue will be crisp on the outside and creamy on the inside. Pour in the lemon juice. Whisk for a further 2-3 minutes until steady peaks. A well-beaten protein mass will become dense, smooth and shiny.

Gently transfer the protein mass to a pastry bag.

To prevent the meringue from sticking to the bottom of the mold when baking, line the baking sheet with parchment paper or lightly brush it with butter. Squeeze six baskets out of the cooking bag with a recess in the center (as pictured).

Preheat the oven to 10-15 ° C (140 minutes before baking starts). Bake the baskets for about 10 minutes. Reduce the temperature to 100 degrees. Bake for about 30-40 minutes. Since everyone's ovens are different, the time and temperature may need to be changed. When the products become a light yellow shade, check. They should be dry on top and a little wet and sticky on the bottom. Don't take out the baskets right away. Leave them for 10 minutes in the ajar oven.

How to beat cream correctly? It is important that the cream is fat (at least 33%). The dishes should be cold, so hold them for 1-2 hours in the refrigerator before whipping. Beat with a mixer at minimum RPM, gradually increasing the speed. Add 1 tbsp caster sugar. How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. The main thing here is not to overload the cream so that they do not turn into oil.

Transfer the whipped cream to a clean and dry cooking bag. Choose the nozzle at your discretion. Fill the finished baskets with cream, squeezing it out in a beautiful pattern. If you don't have a cooking bag, transfer the cream mass to a dense cellophane bag, cut off a small corner and squeeze the cream through the hole. Or just use a spoon. Note that protein baskets are quite fragile, so handle them carefully so as not to damage.

Garnish dessert with berries. Fresh fruits must be washed first and dried with paper towels. Defrost frozen berries (be sure to drain the liquid formed from defrosting). I used raspberries and blueberries, you can take any berries to your liking. Great with buttercream cherries (seedless), apricots, canned peaches. Serve dessert to the table at once, as baskets can soak from the cream.