Cinnamon Pavlova with apple-pear compote and mascarpone

Cinnamon Pavlova with apple-pear compote and mascarpone

Based on 13 ratings
Sponsored
In app
Difficulty
Medium 👍
Preparation
60 min
Baking
90 min
Resting
0 min

Ingredients

2Servings
MetricImperial
egg whites
tsp
salt
100 g
sugar
¼ tsp
distilled white vinegar
pears
12 ml
lemon juice
¼
vanilla bean
1 sprigs
tarragon
2 g
unsalted butter
24 ml
caramel syrup
16 g
confectioner’s sugar
tarragon (for garnish)
sliced almonds (toasted, for garnish)

Utensils

oven, kitchen machine with whisk (e.g. Bosch OptiMUM), 2 rubber spatulas, baking sheet, silicone baking mat, 2 peelers, 2 cutting boards, 2 knives, bowl, pot (small), 2 saucepans, kitchen machine with paddle (e.g. Bosch OptiMUM)

Nutrition per serving

Cal478
Fat16 g
Protein4 g
Carb79 g
  • Step 1/6

    Preheat oven to 150°C/300°F. Add egg whites and salt to a kitchen machine with whisk. Once foamy, add some sugar and beat for approx. 5 – 8 min. or until stiff peaks form. Add starch, vinegar, and half the vanilla extract and beat to combine. Add cinnamon and fold gently with a rubber spatula.
    • egg whites
    • tsp salt
    • 70 g sugar
    • 6 g starch
    • ¼ tsp distilled white vinegar
    • ¼ tsp vanilla extract
    • tsp ground cinnamon
    • oven
    • kitchen machine with whisk (e.g. Bosch OptiMUM)
    • rubber spatula

    Preheat oven to 150°C/300°F. Add egg whites and salt to a kitchen machine with whisk. Once foamy, add some sugar and beat for approx. 5 – 8 min. or until stiff peaks form. Add starch, vinegar, and half the vanilla extract and beat to combine. Add cinnamon and fold gently with a rubber spatula.

  • Step 2/6

    Transfer to a baking sheet lined with a silicone baking mat and gently flatten the meringue into shape. Reduce oven heat to 130°C/260°F and bake at for approx. 1.5 hrs. Remove and let cool.
    • baking sheet
    • silicone baking mat

    Transfer to a baking sheet lined with a silicone baking mat and gently flatten the meringue into shape. Reduce oven heat to 130°C/260°F and bake at for approx. 1.5 hrs. Remove and let cool.

  • Step 3/6

    Meanwhile, peel a pear and apple. Quarter, core, and dice them. Toss diced fruit with some lemon juice in a small bowl, then transfer to a small pot. Split and scrap vanilla bean and add the pod and seeds to the pot. Add tarragon, some sugar, and set over medium-high heat. Let simmer for approx. 10 min.
    • ¼ pear
    • ¼ apple
    • 4 ml lemon juice
    • ¼ vanilla bean
    • 1 sprigs tarragon
    • 10 g sugar
    • peeler
    • cutting board
    • knife
    • bowl
    • pot (small)

    Meanwhile, peel a pear and apple. Quarter, core, and dice them. Toss diced fruit with some lemon juice in a small bowl, then transfer to a small pot. Split and scrap vanilla bean and add the pod and seeds to the pot. Add tarragon, some sugar, and set over medium-high heat. Let simmer for approx. 10 min.

  • Step 4/6

    Add remaining sugar to a saucepan over medium-high heat and let caramelize. Once amber in color and completely dissolved, add heavy cream and stir to combine until thick and smooth. Add butter, stir to combine, and set aside.
    • 20 g sugar
    • 12 ml heavy cream
    • 2 g unsalted butter
    • saucepan
    • rubber spatula

    Add remaining sugar to a saucepan over medium-high heat and let caramelize. Once amber in color and completely dissolved, add heavy cream and stir to combine until thick and smooth. Add butter, stir to combine, and set aside.

  • Step 5/6

    For the poached pears, peel remaining pears. Quarter and core them, leaving stems for added decoration. Transfer to a saucepan with lemon juice. Add caramel syrup and heat over medium high until mixture boils. Remove from heat and let sit for at least 15 min.
    • pears
    • 4 ml lemon juice
    • 24 ml caramel syrup
    • peeler
    • cutting board
    • knife
    • saucepan

    For the poached pears, peel remaining pears. Quarter and core them, leaving stems for added decoration. Transfer to a saucepan with lemon juice. Add caramel syrup and heat over medium high until mixture boils. Remove from heat and let sit for at least 15 min.

  • Step 6/6

    Add mascarpone cheese to a kitchen machine with paddle. Add confectioner’s sugar, remaining lemon juice, and remaining vanilla extract and mix until light and fluffy. Top cooled pavlova with whipped mascarpone and apple-pear compote. Garnish with poached pears and fresh tarragon. Drizzle with caramel and sprinkle toasted, sliced almonds over the top. Enjoy!
    • 64 g mascarpone cheese
    • 16 g confectioner’s sugar
    • 4 ml lemon juice
    • ¼ tsp vanilla extract
    • tarragon (for garnish)
    • sliced almonds (toasted, for garnish)
    • kitchen machine with paddle (e.g. Bosch OptiMUM)

    Add mascarpone cheese to a kitchen machine with paddle. Add confectioner’s sugar, remaining lemon juice, and remaining vanilla extract and mix until light and fluffy. Top cooled pavlova with whipped mascarpone and apple-pear compote. Garnish with poached pears and fresh tarragon. Drizzle with caramel and sprinkle toasted, sliced almonds over the top. Enjoy!

  • Enjoy your meal!

    Cinnamon Pavlova with apple-pear compote and mascarpone

Tags

or
To comment and share your experience, please sign up!