Pavlova. An eternal source of inspiration. I could eat it every day in different combinations – even if it is then no longer called Pavlova. If there is some marengue crust (with or without cocoa), a delicious cream and a topping of fruit, chocolate or caramel – that’s it for me. The ideal dessert.
Whenever I make it, I always think that it would fall apart, the fruit will sink into the cream, it will be impossible to cut it… but it always works out great! Also, I’m allergic (not literally) on cakes consisting of nothing but sponge and whipped cream – I mean, that to me is not a cake :) So I was skeptical when I first made Pavloval. But it turned out that the vanilla cream is a very good combination with fruit and soft meringue base. Very delicious!
This time I made it in strawberry season, but without them – because it was intended for my mom and she is not too big a fan of strawberries, and certainly not cooked ones. And it’s very important that mom is happy :) So I opted for the June second favorite fruit – sweet and crunchy cherries, which I combined with always delicious pears (I used the Williams sort). It seemed to me that the raw fruit to be too hard for a soft marengue base and cream so I decided to cook it in syrup, vanilla and cinnamon, which was a sure win. The final result is a juicy, slightly messy but charming cake which disappeared in just a few hours ;)
- 2 egg whites
- 100 g of sugar
- 1 teaspoon vinegar
- 1 tsp cornflour
- pinch of salt
- 200 ml whipping cream
- 1 vanilla sugar
- 1 Williams pears
- handful of cherries
- freshly squeezed juice of one lemon
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- seeds of a half of vanilla pod
- 1 tablespoon cornstarch
- Preheat the oven to 130 ° C, and line a pan with parchment paper. On the reverse side of the paper you can draw a circle to help form the crust later.
- Beat the egg whites with the salt until soft peaks, then add the sugar slowly and mix until the mixture is glossy and until all the sugar is dissolved (rub a little of the mixture between your fingers to see if you still feel sugar). Then add starch and vinegar, and stir in. Pour the batter onto the baking paper and shape the crust so that it has a small indentation in the center - so the cream would sit better later on. Bake about 40 minutes until the crust gets a bit of color. Leave to cool in the open oven, then carefully peel off the paper and move to a serving plate.
- Whip the cream until desired consistency (not too much, it must be soft), then stir in the vanilla sugar.
- Peel the pears and cut into cubes. Wash cherries, halve them and clean the seeds. Put the fruit in a saucepan, add the remaining ingredients and cook until the sugar and starch dissolve, and the fruit softens (about 15 minutes). Chill.
- Put the cream on the meringue crust and top with fruit. Enjoy!