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Pavlova

with cherry compote

Pavlova

Preparation : 15 min Resting : -
Cooking : 1 hr 30 min Equipment :
Difficulty :
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for Serves 6 :
FRENCH MERINGUES:
6 egg whites, at room temperature
250 g icing sugar (see recipe)
pinch salt
CHERRY COMPOTE:
225 225g stoned cherries
(fresh, in syrup or frozen)
4 tbsp caster sugar
TO SERVE:
200 ml whipped cream (see recipe)
100 g pistachios, roughly chopped
FRENCH MERINGUES
1Preheat the oven to 110°C (100°C fan, gas mark 1/2).
2Fit the whisk. Place the egg whites and a pinch of salt in a very clean and dry metal bowl. Run the WHISK programme without the cap. After 4 minutes, gradually add the icing sugar through the opening.
3Line a baking tray with baking paper. Spoon the meringue onto the paper in mounds of approx. 5cm diameter x 2cm high.
4Using the back of the spoon gently indent the top of each meringue and bake for 1 ½-2 hours. When cooked, they will easily lift off the paper. Leave the oven door ajar and cool the meringues at the same time as the oven cools down.
CHERRY COMPOTE
1Cut the cherries in halves. Add to the metal bowl with the sugar; run the EXPERT programme for 7 minutes/speed 2A/120°C.
2Put the compote in a bowl and refrigerate
TO SERVE
1When the meringues are cooked, set aside to cool until required. To serve, place one meringue on each plate and top with 1-2 spoonfuls of whipped cream and a spoonful of cherry compote.
2Sprinkle with pistachios and serve immediately.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

How long the meringues take to cook, and at what temperature, will depend on their size, and your oven (check the instructions).


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