This is probably one of the easiest and most delicious cakes I know. The combination of mirengue, cream and
cherry compote makes my heart beat a little bit faster... In this recepie I use italian mirengue, it is made with
syrup that you make by boiling the sugar with some water and then add it to the egg whites while you whip them.
The syrup should still be warm when you add it, I know it sound a bit odd, but trust me, it will be the greates
meringue you ever made...You can garnish the meringue with which carries you want but I really like the
cherry compote to the sweet meringue , it also goes nicely with fresh cherries of course. I usually make the
meringue the night before I will serve it. Its easy to just bake it in the oven and then turn off the oven and leave
the meringue there while the oven cools.It becomes crispy and nice! Also remember not to decorate the cake
too long before it is to be served because the meringue then loses its crispness.
Pavlova with cherry compote 4 pers
3 egg whites
1 cup of sugar
11/2 cups of sugar + 1 cup of water
3 cups of cream for decoration
180°C / 356°F.
Beat the egg whites and sugar into a white meringue. Mix the water and sugar in a saucepan and boil until
the sugar is melted and you have a syrup. Pour the warm syryp into the whipped egg whites while whisking .
Beat for another 15 min . Form a round cake of meringue on a plate with baking paper. Bake at the bottom of
the oven at 60-90 minutes or until the meringue is totally dry. Whip the cream and decorate the meringue
when it has cooled off.
300g pitted cherries
1 cup sugar
1 pinch of ground vanilla beans
Add cherries, sugar and vanilla powder in a saucepan and simmer for about 10 minutes. Take the saucepan off
the hotplate and let it cool off. Decorate the meringue with the cherry compote.