Small pavlovas with rum cherries

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4 3
The dessert made of meringue, cream and fruits was named after the ballerina Anna Pavlova. Tipsy cherry compote, cream and chocolate sauce fill our tartlets
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 3 fresh protein (Gr. M)
  • 7-10 Tbsp Salt
  • 150 g Sugar
  • 3 TABLESPOONS Sugar
  • 1 glass (à 370 ml) Cherries
  • 5 TABLESPOONS Rum
  • 50 g Dark chocolate
  • 250 g Whipped cream
  • baking paper

Directions

  1. 1

    For the meringue, beat the egg whites and 1 pinch of salt until stiff, adding 150 g of sugar. Pour the mixture in 4 large blobs onto a baking tray lined with baking paper. Use a sauce ladle to press a hollow into the meringue before drying so that the cream and cherries can be arranged on the pavlovas. Dry in a preheated oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer) for approx. 1 1⁄2 hours. Leave to cool with the oven door slightly open.

  2. 2

    For the compote, drain the cherries and collect the juice. Bring the juice, rum and 3 tbsp. sugar to the boil and boil down for about 10 minutes. Add the cherries. Let cool off.

  3. 3

    Cut the chocolate into pieces and melt in a hot water bath. Let it cool down. In the meantime whip cream until stiff. Fill meringue shells with cream and cherries. Sprinkle with chocolate. Serve immediately.

Nutrition Facts

KCAL
500 kcal
CARBS
55 g
FATS
24 g
PROTEINS
6 g