Savoury pavlova with grilled vegetables
This mashed potato pavlova is crispy on the outside and creamy on the inside.
With pesto, grilled vegetables and herbs.
Savoury pavlova with grilled vegetables
Preparation method
- 1Preheat the oven to 120 ºC. Grate the cheese. Mix the cheese and cornflour into the mashed potatoes.
- 2Beat the egg whites with 1 teaspoon of salt until stiff. Fold the egg whites into the purée in 3 portions. Draw a circle with a diameter of 24 cm on the baking paper. Spoon the purée onto the circle and spoon or pipe attractive dots of purée around it.
- 3Bake the mashed potato pavlova in the preheated oven for 1 hour until brown and crispy on the outside, with a soft and creamy centre.
- 4Cut the courgette into half-moons, the onions into 1 cm wedges and the bell pepper into strips. Toss the vegetables with the olive oil. Season with salt and pepper.
- 5Heat the grill pan. Grill the vegetables on high heat in 2 batches, until they have nice grill marks and are al dente after 5 minutes. Spoon them onto a plate.
- 6Leave the pavlova to rest in the switched-off oven with the door ajar for 10 minutes. Then place a plate on top of the pavlova and turn them over together. Carefully pull the baking paper off the pavlova. Now place a serving dish on top and turn it back over again.
- 7Spoon the pesto over the pavlova. Spread the grilled vegetables on top, sprinkle with salt and pepper to taste and garnish with fresh herbs.
Tip!Preparation time is less than 30 minutes, oven 1 hour.
