Dessert
Nitro Cherry Pavlova
2 h 30 minServes 6Nutri-Score D€€€
D
2 h 30 min
2 h 30 minNitro Cherry Pavlova
what you need
Ingredients
egg whites (at room temperature)Dairy4 pieces
caster sugarPantry200 g
cornstarch (sifted)Pantry10 g- white vinegarPantry5 ml
cherries (pitted)Produce300 g
cherry juiceBeverages100 ml- sugar (for the cherry compote)Pantry60 g
- lemon juice (freshly squeezed)Produce15 ml
- heavy cream (very cold)Dairy300 ml
- powdered sugarPantry30 g
- vanilla extractPantry5 ml
liquid nitrogen (for shaping and finishing)Other500 ml
per serving
Nutrition
368kcal
- Carbs
- 53 g
- Proteins
- 3 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Stand mixer
Baking tray
Mixing bowl
Saucepan
Spatula
Kitchen thermometer
step by step
Method
- Step 1
Make the cherry compote
- Combine the cherries, cherry juice, sugar and lemon juice in a saucepan.
- Cook over medium heat until the cherries soften and the liquid thickens.
- Blend to a smooth purée and chill completely.
- Step 2
Whip the meringue
- Whisk the egg whites in a stand mixer until soft peaks form.
- Gradually add the caster sugar and whisk to a stiff, glossy meringue.
- Fold in the cornstarch and white vinegar.
- Step 3
Bake the pavlova shells
- Pipe or spread the meringue into rounds on a lined baking tray.
- Bake at 120 °C until crisp and dry, then cool completely in the switched-off oven.
- Step 4
Whip the cream
- Whip the cold heavy cream with the powdered sugar and vanilla extract to soft peaks.
- Step 5
Shape with liquid nitrogen
- Chill a metal stamp in liquid nitrogen.
- Dip the meringue shells briefly in liquid nitrogen to set the outer layer.
- Fill the centre with the chilled cherry compote.
- Step 6
Assemble and finish
- Top the shells with the whipped cream.
- Press the chilled stamp onto the cream to create the crisp finish.
- Serve immediately with fresh cherries.
most cooked first