Servings: 8
Calories: 381kcal
Equipment
- Electric whisk
Ingredients
TO MAKE THE MERINGUE
- 5 unit egg whites
- ¼ tsp salt
- 3 tbsp water cold
- 1 ¼ cups sugar superfine
- 1 tsp vinegar
- 1 tbsp cornstarch
- 3 tsp vanilla grounded
TO MAKE THE TOPPING
- 2 cup cream whipped
- 1 pound cherries fresh
- 6 tbsp cherries in syrup, amarena
Instructions
TO MAKE THE MERINGUE
- 1. Start by preheating the oven to 275°F (135°C). Beat the egg whites with the salt to medium-stiff peaks. Add the water while beating the eggs on a low speed. Add the sugar and continue beating until stiff peaks form.
- 2. At this point add the vinegar, cornstarch and grounded vanilla. Transfer the meringue mixture to parchment paper and carefully draw vertical flat lines from bottom to top to shape your pavlova.
- 3. Bake the meringue for 60 minutes or until begins to turn a pale color, then reduce the heat to 250°F and continue baking for 45 minutes to 1 hour. Turn off the oven and DO NOT OPEN THE DOOR. Let the meringue cool in the oven for 2 hours.
TO MAKE THE TOPPING & ASSEMBLE IT
- Whip the cream until stiff peaks form. Pour the whipped cream into the center of your crown and then add the amarena cherries and fresh cherries. Bring it to the table or on your cake stand...MANGIA and ENJOY it!
Notes
- You can make the meringue the day before, and add the topping ONLY BEFORE SERVING IT or your pavlova will be soggy.
Nutrition
Calories: 381kcal | Carbohydrates: 45g | Protein: 2g | Fat: 22g | Sodium: 97mg | Potassium: 185mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1000IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!