Pavlova with Baked Pears

Pavlova is one of those desserts that you simply cannot miss. Its taste is exceptional, its appearance is utterly charming, and its preparation is not so complicated that you wouldnt try it at least once. Especially when you want to impress your guests. When fresh berries are not in season, which we usually use to top this snow-white beauty, reach for pears that you can cook in wine or bake, as the recipe below requires. Absolutely divine!

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Egg white base

  • 6 pieces Egg, egg white, fresh

  • 300 g Sugar, white

  • 10 g Koruzni škrob

  • 10 ml Vinegar, distilled

  • 2 spoons Cocoa, powdered, unsweetened

  • 3 pieces Pear, fresh

  • 100 g Honey

  • 30 g Butter, unsalted

  • 250 ml Sweet cream

Steps

  1. Preheat the oven to 150 degrees Celsius. Line a low baking tray with baking paper. Draw a circle with a diameter of 25 cm on it with a pencil. Turn the paper over so that the side with the drawn circle is facing down.

  2. Beat the egg whites until soft peaks begin to form on the surface (known as soft peaks). Start beating at a low speed, gradually increasing to medium. Continue mixing and gradually (spoon by spoon) add the sugar to the egg whites. Mix for another 2 to 3 minutes until a firm and glossy meringue forms, into which you gently and slowly fold the starch with a spatula, then add the vinegar (lemon juice) and gently mix the mixture one last time.

  3. Take half of the meringue and fold in the sifted cocoa powder. Gently mix the cocoa meringue with the plain meringue to create a beautiful marbled pattern.

  4. Fill the circle drawn on the baking paper with the meringue mixture. Pile it up in large mounds around the edge of the circle to create a thick border, while in the center of the circle, there should be less mixture to form a kind of hollow where we will place the cream. Make sure the layer of meringue at the bottom is thick enough.

  5. Reduce the oven temperature to 120 degrees Celsius. Bake the meringue base for 1 hour, then turn off the oven, open the door slightly, and let the base cool slowly in the turned-off oven.

  6. Wash the pears, peel them, and cut them in half. Remove the cores and place them in a baking dish. Drizzle them with honey and top with pieces of butter. Bake in the oven preheated to 180 degrees Celsius for 30 minutes, turning them once during baking and basting them with the juice that has collected in the dish. Let the baked pears cool.

  7. Place the cooled meringue base on a nice plate or platter. First, fill the hollow with lightly whipped sweet cream, then add the baked pears and drizzle them with the sauce that formed in the baking dish during baking. Serve the prepared dessert immediately.

Nutrition Information (Per 100g)

  • Calories: 189.87 kcal
  • Fat: 2.21 g
    • Saturated Fat: 1.33 g
  • Carbohydrates: 41.32 g
    • Sugars: 37.34 g
  • Protein: 1.86 g
  • Fiber: 1.42 g