نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

حلوى بافلوفا ملبا بالدراق مع صلصة التوت الأزرق

European 10 Mins Prep · 10 Mins Cook

To make the blueberry sauce, zest and juice the lemon. Place 200g blueberries, sugar and lemon zest in a small saucepan over a medium heat. Bring to a simmer and cook gently until reduced and thickened. Remove from the heat. Pour in the lemon juice and stir well. Refrigerate the blueberry sauce until cooled.
To make the whipped cream, place the single cream, créme fraîche, 120g icing sugar and vanilla extract in the bowl of an electric mixer and whip until stiff peaks form. Place it in the refrigerator, if not using immediately.
Pit and slice the peaches.
To assemble the Pavlova, place the meringue on a serving plate and spoon the blueberry sauce into the centre of the meringue then top with the peach slices. Top with the whipped cream, fresh blueberries and edible flowers. Dust with the icing sugar and serve immediately.