Pavlova with cherry compote
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22 rates
Preparation : 15 min
Cooking : 2 h 35
Total time : 2 h 50 Rest : 0 min
6 people
1 pinch salt
6 egg whites, at room temperature
250 g icing sugar
200 g cherries
4 tbsp sugar
200 ml whipped cream
100 g pistachios
Associated products
RECIPE STEPS
1
Heat the oven to 110°C.
Fit the whisk in a clean and dry metal bowl.
2
Place the egg whites and a pinch of salt into the metal bowl.
Remove the cap from the lid and run the program.
- 6 egg whites, at room temperature
- 1 pinch salt
Beaten egg whites
04:00 / 5 / __°C
3
Add the icing sugar and run the program.
- 250 g icing sugar
Beaten egg whites
01:00 / 5 / __°C
4
Line a baking tray with baking paper. Spoon the meringue onto the paper in mounds approx. 5cm diameter and 2cm high
5
Using the back of the spoon gently indent the top of each meringue and bake for 1.5 to 2 hours.
When cooked, the meringues will easily lift off the paper.
6
Cut the cherries in half and remove the stones.
Place the cherries and sugar into the metal bowl and run the program.
- 200 g cherries
- 4 tbsp sugar
Expert
07:00 / 2A / 120°C
7
When the meringues are cooked, leave the oven door ajar and allow them to cool at the same time as the oven cools down.
8
To serve, place one meringue on each plate and top with 1-2 spoonfuls of whipped cream and a
spoonful of cherry compote.
- 200 ml whipped cream
9
Sprinkle with pistachios and serve immediately.
- 100 g pistachios
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
