Apricot, Strawberry and Cherry Pavlova
Pavlova is a meringue-based dessert with whipped cream and Berries on top named after the Russian ballerina Anna Pavlova. It is believed that hotel chef in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour.
Servings: 12
Ingredients
- 4 Egg whites
- 250 g Sugar
- 1/2 tsp Cornstarch
- 1 pinch Salt
- 1 t.sp. Vinegar
- Vanilla
- 200 g Apricots
- 200 g Cherries
- 200 g Strawberries
- 50 g Sugar
- 200 g Whipping cream
Instructions
- Cut apricot in half and remove the stones. Place them on a baking tray, sprinkle sugar on top and bake for 10min or until apricots are tender and golden brown. Leave aside to cool down.
Line a baking tray with paper and draw an 24cm circle. This will help when spreading the meringue.
In a mixer with a whisk attachment, whisk egg whites on high speed until foamy and soft. Reduce speed to medium and, while mixer is running, add sugar gradually. Increase speed to high and continue whisking until meringue mixture is glossy, and the sugar is fully dissolved. Add cornstarch, vinegar, salt, and vanilla on low speed just until combined.Spread meringue onto the parchment paper, shaping it into a circle with spatula and make a border with edges slightly higher than the center.Place in oven and bake for 75-90 minutes, or until creamy and dry. Turn off oven and let it cool down completely.In a mixer bowl whisk cream with sugar and vanilla until soft peaks form.Spread whipped cream over the meringue and top with apricots and other fruits as it is on the picture..