Cinnamon pavlova with cherries

Cinnamon pavlova with cherries

Total: 2 hr 50 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 413 kcal
, Fat: 17 g
, Carbohydrate: 57 g
, Protein: 6 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pavlova

4 fresh egg whites
1pinch salt
200g sugar
1tsp white wine vinegar
2tbsp cocoa powder
½tbsp cinnamon

Stewed cherries

300g frozen cherries
3tbsp sugar

Yoghurt cream

150g plain greek yoghurt
3tbsp sugar
2dl full cream, whipped until stiff
30g dark chocolate (64% cocoa), finely grated
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How it's done

Pavlova

Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar and vinegar, continue to beat until the mixture is fine-textured, glossy and very stiff. Sieve in the cocoa and cinnamon, mix together. Spread the mixture into a circle on a baking tray lined with baking paper (approx. 20 cm in diameter), pull the edge upwards slightly with a fork.

To bake/dry

Bake for approx. 20 mins. in the lower half of an oven preheated to 120°C. Reduce the heat to 100°C and allow the pavlova to dry out for approx. 2 hrs. Then switch the oven off and leave the pavlova to cool in the oven with the door open.

Stewed cherries

Cover the cherries and sugar in a pan and cook for approx. 5 mins. until soft, allow to cool.

Yoghurt cream

Combine the yoghurt and sugar, mix in the whipped cream. Spread the yoghurt cream and stewed cherries on top of the pavlova. Top with a sprinkling of chocolate.

Good to know
Shelf life: This dessert tastes best fresh.

How-tos

Beating egg whites

Beating egg whites

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