These pavlovas are a perfect dessert for a dinner party. You can prepare the meringues in advance, and fill right before the serving. If you don´t have cloudberries, you can make this from any other berries.
Meringue:
4 egg whites
2 dl sugar
1 teaspoon lemon juice or vinegar
Filling:
2 dl double cream
250 g vanilla flavored quark
Cloudberry syrup:
200 g cloudberries
2 tablespoon water
3 tablespoon sugar
Start with the meringue by adding the lemon juice to egg whites and whisk until soft peaks form. Add the sugar gradually and keep mixing until sugar dissolves and the mixture is glossy.
Line the baking tray with non-stick baking paper. Use tablespoons to make small nests on the lined trays. Bake the meringues in 75°C for 2 hours. Let cool.
For the filling, whip the double cream and add the quark to the whipped cream. Add the mixture on the cooled meringues. You can do this with the spoon or with piping bag.
For the syrup add the cloudberries, water and sugar into a pot and let simmer until the mixture is starting to thicken a little bit. Let cool and spread over the meringue filling. Decorate with chocolate and a few whole cloudberries.