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Cherry pavlova

This holiday season, 'sharing' is central.

Eating together is simply the most fun. During Christmas dinner, a dessert placed in the middle of the table is fantastic for sharing. For our chefs, it was already a party in the kitchen when they got to go all out on BIG desserts. 

Ingredients

120gWater
50gcherry flavor paste compound
300gSilvia egg white powder
amarena cherries in syrup

50gCava
0.5vanilla pod
25gfrom the leftover amarena syrup
250gred fruit mix

Raspberry pearls
Lemon balm

Preparation

  1. Make the bowl and whisk of the KitchenAid grease-free.
  2. Mix water with the compound.
  3. Whisk in the egg white powder.
  4. Whip until airy in the KitchenAid.
  5. Remove some amarena cherries from the syrup (save the syrup).
  6. Chop finely and mix into the whipped mixture.
  7. Spread this onto a baking mat.
  8. Place in an oven at 100°C until dry (this takes several hours).

Tip: Another option is to turn off the oven after drying and leave the pavlova in the oven. This way it can dry extra overnight.

  1. Heat everything over low heat.
  2. If desired, thicken with potato starch.

 

  1. Serve the pavlova on a platter and spoon the warm fruit over it.
  2. Add some scoops of vanilla ice cream and garnish with chopped lemon balm and raspberry pearls.