- 1/2 cupof egg whites
- 1 cupof sugar
- 1/8 cupof white vinegar
- 1/8 cupof corn flour
- 1/20 cupof saffron
- 3 cupsof milk
- 1 cupof eggs
- 1/4 cupof flour
- 1/4 cupof mascarpone cream
- 1/4 cupof chopped strawberries
- 1/7 cupof strawberry sauce
- 1/7 cupof fresh strawberries
Add egg whites, sugar, white vinegar and corn flour to your mixer and mix at high speed until white and shiny.
Form 6 inches long and 1 cm wide pipes on your baking sheet.
Bake them at 220 degrees for about 30 minutes.
Add the milk to your pan and bring it to a boil.
Add a little bit of saffron and let the milk chill for about half an hour.
Take a bowl and add 2 eggs and 1/4 cup of milk and whisk.
While whisking, add a little bit of sugar and flour.
Next, add your saffron and milk mixture and whisk a little bit. Return the mixture to a pan and stir it all the time.
Remove the mixture into a bowl and put it into a fridge.
Mix together mascarpone cream and chopped strawberries.
Take a plate and add a little bit of strawberry sauce, saffron mixture, a couple of fresh strawberries, 2 pieces of pavlova cake with strawberry-cream mixture inside and a spoon from your mixture from a fridge. Enjoy!