Meringue with pears, cream, walnuts and chocolate sauce
8 servings
100 minutes
This dessert is a true symphony of flavors and textures. Crispy airy meringue, delicate rich cream, sweet pears, crunchy walnuts, and velvety chocolate sauce create an exquisite combination. The recipe originates from European culinary tradition, where meringue is valued for its lightness and elegance. Pears add freshness while the chocolate sauce brings a rich, slightly bitter taste. Nuts provide a pleasant crunch, and orange zest completes the composition with bright citrus notes. This dessert is perfect for festive dinners and romantic evenings when you want to treat yourself to something unusual and refined.
1
Preheat the oven to 150 degrees. Line the baking tray with parchment.
2
Separate the egg whites, beat at medium speed until stiff peaks form, adding sugar and a pinch of salt without turning off the mixer. Switch the mixer to maximum speed and beat for 8-10 minutes.
- Egg white: 4 pieces
- Golden caster sugar: 200 g
- Salt: pinch
3
We stick the edges of the parchment to the baking sheet by dropping meringue at the corners. We spread all the meringue on the baking sheet and evenly smooth it with the back of a spoon. We turn on the oven and bake for an hour.
4
Roast chopped nuts in a dry pan until golden brown (about 5-7 minutes).
- Walnuts: 100 g
5
Drain the pears, saving half of the syrup. Cut the pears into medium pieces. Pour the remaining syrup into a pot, bring to a boil over medium heat. Remove from heat and add broken chocolate, stirring until it melts.
- Canned pears in light syrup: 800 g
- Dark chocolate: 200 g
6
An hour later, we take out the meringue, let it cool, and transfer it to a plate. We whip the cream with powdered sugar and vanilla until soft peaks form.
- Heavy (double) cream: 400 g
- Icing sugar: 50 g
- Vanilla: to taste
7
We sprinkle the meringue with nuts, cream, drizzle with chocolate sauce, and place the pear on top, adding more cream, pear, nuts, and decorate with figs. Finally, we drizzle with the remaining chocolate sauce and sprinkle with orange zest.
- Walnuts: 100 g
- Heavy (double) cream: 400 g
- Dark chocolate: 200 g
- Canned pears in light syrup: 800 g
- Fig: to taste
- Orange zest: to taste
8
We serve immediately.