Ingredients
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@bettybossi.ch
Pavlovas
Cherries
How it's done
Pavlovas
Beat the egg whites with the salt until stiff. Add half of the sugar and continue beating until the egg whites become very stiff and glossy. Add the remaining sugar and the vinegar, continue beating for about 2 mins. Using a rubber spatula, carefully fold in the cocoa powder. Using 2 tablespoons, scoop 8 mounds onto a baking tray lined with baking paper. Make a well in the centre of each.
Bake/dry
Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 2 hrs. Then switch the oven off and leave the pavlovas to cool in the oven with the door slightly ajar. Remove from the oven, plate up.
Cherries
Scoop the ice cream into 4 balls, divide between the pavlovas with the cherries.
| Note: | Using fat-reduced cocoa powder will give the pavlovas better structure and prevent them from flattening out. |
|---|---|
| Tip: | These pavlovas taste best fresh. |
| Shelf life: | Once cool, the pavlovas can be kept in an air-tight container for up to 3 days. |
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