For meringue and fruit enthusiasts, here’s a recipe for a delicious, layered pavlova cake. There’s always an occasion for such sweetness! Will you give it a try?
Ingredients:
Plums with Raspberries:
- Sugar: 120 g
- Raspberries: 200 g
- Plums: 600 g
Meringue Layers:
- Sugar: 400 g
- Icing sugar: 50 g
- Eggs: 6
- Dried raspberries: 30 g
Cream:
- Icing sugar: 100 g
- Mascarpone cheese: 250 g
- Lemon juice: 50 ml
- 30% cream: 400 ml
Decoration:
- Raspberries: 120 g
- Edible flowers: 1 tablespoon
Preparation:
Step 1: Whipping Egg Whites Whip room temperature egg whites into fluffy peaks, gradually adding sugar. Once whipped to stiff, glossy peaks, add sifted icing sugar and mix thoroughly.
Divide the mixture into 3 equal parts. To each part, add powdered freeze-dried raspberries, distributing it to achieve portions of the mixture in 3 different colors, from light to dark.
Step 2: Baking the Meringue Layers Line a baking tray with parchment paper and form 3 round discs with the mixture, each about 18-20 cm in diameter. Smooth out two carefully, and on the third, lightest one, create decorative bumps.
Dry the meringues in an oven preheated to 80-90°C for 2.5-3 hours. Then, let them cool.
Step 3: Preparing the Cream Whip the chilled cream. Mix the mascarpone cheese until smooth and uniform. Add icing sugar and whipped cream. Mix thoroughly. Add lemon juice and mix briefly to prevent the cream from curdling.
Step 4: Preparing the Fruit Wash the plums, remove the pits, and cut them into chunks. Mix with sugar and transfer to a heated pan. Roast until the plums are soft.
Add washed, dried raspberries and remove from heat. Let it cool.
Step 5: Decorating and Serving the Cake On the darkest meringue layer, spread a layer of cream, then add the plum and raspberry mixture. Place the lighter meringue layer on top and repeat the layers of cream and fruit. Finally, place the lightest meringue layer with cream and fruit.
Chill the cake in the refrigerator for 40 minutes. Decorate the cake with fresh raspberries and edible flowers before serving.
