Caramel Pavlova with Spiced Cherry and Chocolate
6 servings
60 minutes
Caramel 'Pavlova' with spiced cherry and chocolate is a refined dessert that combines airy crispy meringue with rich flavor accents. Named after the legendary ballerina Anna Pavlova, this dessert has become a symbol of lightness and sophistication. Here, the classic meringue takes on a caramel hue thanks to brown sugar, while the spiced cherry puree adds a bright tartness and aroma of spices. Delicate cream softens the taste, and melted chocolate adds depth and richness. This dessert is perfect for festive occasions, impressing not only with its beauty but also with its exquisite combination of textures and aromas.
1
First, we need to prepare a spicy cherry puree (as strong as non-alcoholic mulled wine with an incredible tartness). To do this, thaw frozen cherries or, if you're lucky and have fresh ones, add a little water. Bring to a boil over low heat and add spices (orange zest will also be wonderful here).
- Cherry: 50 g
- Cinnamon: 1 piece
- Carnation: 1 piece
- Anise (star anise): 1 piece
- Cardamom: 1 piece
- Nutmeg: pinch
2
Let it simmer for a bit. Remove the spices (if they are whole) and blend the mixture, then strain it through a sieve. This is the most labor-intensive part of the process. Let the puree cool.
- Cherry: 50 g
3
Meanwhile, you can start whipping the egg whites until frothy and add sugar to reach soft peaks, then sift in the starch and add vinegar. Whip to stiff peaks. Then gently fold our wonderful shiny meringue with two tablespoons of cherry puree using two or three light movements. Shape the meringue as you wish, whether round or rectangular, or maybe you want small pastries - it's up to you. And send it to a preheated oven at 170 degrees for 25-30 minutes (and at that fateful moment my oven let me down, so my wonderful round meringue deflated a bit).
- Egg white: 4 pieces
- Brown sugar: 200 g
- Cornstarch: 1 tablespoon
- White wine vinegar: 1 teaspoon
- Cherry: 50 g
4
Due to the brown sugar, the meringue will acquire a beautiful cappuccino-like golden hue. Decorate the remaining meringue with cream. Generously add threads of melted chocolate (and caramel will be great here) and thawed cherry berries. Don't forget about the leftover puree, of course.
- Cream 35%: 200 ml
- Chocolate: 50 g
- Cherry: 50 g
- Cherry: 50 g