Pavlova served with baba girl

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Components

• Three egg whites
• 1 cup of granulated sugar
• 2 tablespoons of cornstarch
• 1 teaspoon of apple cider vinegar
• butter to grease the baking sheet

Setup phase

1. Set the oven to 160 °C (low heat). If you have an electric oven that can only go to lower temperatures, heat it to 100 °C.

1. Grease a large, shallow rectangular baking sheet with butter. Cut a parchment paper rectangle using the bottom of the baking sheet as a guide. Place the paper on the bottom of the baking sheet and brush it with butter as well—this will make it easier to remove the pavlovas later.
2. Put the egg whites in the mixer bowl and beat on low speed until they begin to foam, about 3 minutes. Then, raise the speed to medium and continue beating for an additional 5 minutes until a thick, white foam forms. Add the vinegar and keep beating until stiff peaks develop.
3. While continuing to beat, slowly incorporate the sugar, a spoonful at a time, mixing thoroughly after each addition to ensure the meringue becomes smooth. If needed, pause beating and scrape down the sides of the bowl with a spatula.
4. Once all the sugar is added, continue beating for a few more minutes until the meringue becomes firm, smooth, and glossy. To test the consistency, take a small amount of meringue with a spoon and rub it between your fingers — it should feel free of sugar granules. Then, add the cornstarch and beat briefly to combine.
5. To shape the pavlovas: use a large spoon (such as a rice serving spoon) to place dollops of meringue onto the baking tray without shaping them—aiming for a rustic, tall appearance. Then, use the tip of a teaspoon to create a hollow in the center of each mound, which will hold the filling.
6. Place in the oven for approximately 35 minutes, leaving the door slightly open (use a wooden spoon to keep it ajar). Watch closely: the pavlovas should turn opaque and dry on the surface without browning. Then, turn off the oven and let the pavlovas continue baking inside with the door still slightly open for an additional hour.

Note: In an electric oven, bake at 100°C for approximately 1 hour and 20 minutes with the door closed. Once the oven is turned off, leave the peacocks inside until they have fully cooled.

1. Once they are fully dry and cool, gently take out the paper straws and place them onto a cross.

Note: Pavlovas can be made ahead of time. Keep them at room temperature, covered securely with plastic wrap, for up to three days.

FOR THE FILLING AND ASSEMBLY

Components

• Five egg yolks
• Two-thirds of a cup of sugar
• 1/2 cup of tea water
• 100 ml of coconut cream
• 1/2 cup of ice cream (tea flavor)
• 1/3 cup of unsalted roasted chestnuts

Ready state

1. In a small saucepan, combine the water and sugar carefully, avoiding splashing on the pan’s edges.

1. Cook over medium heat without stirring for approximately 7 minutes or until it reaches the thin thread stage—when dipping and lifting a spoon, a thread should form between the drops. Turn off the heat and let it sit for 5 minutes.
2. Pour in the coconut milk and blend using a wire whisk. Strain the egg yolks through a sieve over the pan, scraping with a spoon, and discard the egg membrane.
3. Place the pan back on low heat and continuously whisk with a wire whisk for approximately 7 minutes until the mixture thickens — it will firm up further as it cools, and the cream should come out of the pan like porridge. Note: if it begins to stick to the bottom, take it off the heat, stir vigorously to cool it down, then return it to the stove. Repeat this process if needed.
4. Place the baba in a bowl, cover it with plastic wrap directly touching the cream, and refrigerate for at least 2 hours until fully chilled — the plastic wrap prevents a skin from forming on the dessert. Alternatively, you can make the baba up to 3 days ahead.
5. Coarsely chop the cashew nuts. In a medium bowl, combine the ice cream milk and whisk vigorously with a wire whisk until it becomes thick.
6. To assemble, spoon the whipped cream into the pavlova cavities, add a dollop of young baba on top, and finish with the chestnut. Serve immediately.

Note: Assembled pavlovas can be stored in the fridge for up to 30 minutes prior to serving.

DIVERSE MIXES

Consider serving the pavlova topped with lemon-Sicilian zest or diced fresh fruit.