Pavlova's cakes are an Australian invention, a consequence of the tour of the Russian Imperial Ballet. The dessert is very light and airy, just like Anna Pavlova's dances.
It is necessary
- For cakes:
- - 6 egg whites
- - 375 g sugar
- - ½ tea tablespoons of vanilla extract
- - 2 tea. tablespoons of white wine vinegar
- - 2 tea. tablespoons of cornmeal
- - sugar for sprinkling
- - 2 baskets of strawberries
- For vanilla cream:
- - 400 ml heavy cream
- - 1 table. spoonful of sugar
- - 1 vanilla pod
- For pistachio praline:
- - 1 glass of powdered sugar
- - 1.5 cups pistachios
- For rose syrup:
- - 2 cups powdered sugar
- - 1 cinnamon stick
- - 2 table. tablespoons of lemon juice
- - 2 table. spoons of rose water
Instructions
Step 1
Prepare the meringue first. To do this, beat the whites into a strong foam, adding a little sugar, vanilla extract, vinegar and flour. Place the mixture on a small baking sheet lined with parchment and bake in an oven preheated to 165 ° C for 20 minutes.
Step 2
Cut the vanilla pod in half and scoop out the flesh. Whisk the cream into a lush foam in an ice bath. Add sugar and vanilla. Cover and refrigerate.
Step 3
Spread a towel on the table, put a meringue-sized piece of cling film on top and sprinkle with sugar. Place the meringue carefully on the plastic foil, cool for 10 minutes, brush with vanilla cream and gently roll into a roll. Wrap in plastic wrap and refrigerate for 3 hours.
Step 4
Dissolve 1 cup of powdered sugar in half a cup of water and cook until golden brown. Remove from heat, add pistachios and stir. Put the caramel-pistachio mass on a baking sheet lined with parchment, let it harden and break into small pieces.
Step 5
Dissolve 2 cups of powdered sugar in 4 cups of water, add cinnamon, bring to a boil over low heat, reduce heat and cook for 5 minutes. Cool, mix with lemon juice and rose water.
Step 6
Peel and slice the strawberries. Divide the roll into 4 parts, arrange on bowls, top with strawberries and pralines and drizzle with pink syrup.
