#calendar Recipe "ANNA PAVLOVA"! Very gentle, airy and light like a ballerina! Properly prepared, the dessert looks like a girl's character: a little stiffness on the outside and incredible tenderness inside. When you break off a piece, pieces of crispy meringue crumble like thousands of stars in the sky, and inside you will find a dense soft mass, similar to melting marshmallows. Add classic air creams on cream or other cream cheese cream and your favorite fruits. If you have never prepared this insanely delicious, delicate and fantastic dessert, then cook it soon and see for yourself how good it is! Everything is extremely simple and clear, you need to have a kitchen scale and a very good mood!
Ingredients: MERENGUE:, Protein (about 150 g of protein comes out of 4 eggs weighing 50 g), Sugar, Powdered sugar, BERRY FILLING:, Berry puree, Sugar, Cornstarch, CREAM CHEESE CREAM:, Cream cheese, Butter, Sugar powder
Cooking method:
Prepare the MERENGUE: Egg whites whip better and better when they are at room temperature. Therefore, remove the eggs from the refrigerator well before cooking, and even better - the night before. Separate the yolks from the proteins, cover with cling film and leave at room temperature until use. This process is also called protein aging. And be sure to wipe the mixer bowl and whisk well to remove any possible grease stains.
Weigh the proteins, for example, - 150 g came out, then we take 150 g of sugar and 150 g of powdered sugar. This method also works when, for example, 200 g of proteins came out, then we also weigh out 200 g of sugar and 200 g of powdered sugar.
Turn on the electric oven to 80-85-90 degrees, depending on the characteristics of the oven and the size of the meringues.
Send the protein, sugar, icing sugar to the bowl of the combine and beat the masa until firm and firm. stable peaks, then transfer to a piping bag fitted with an 8 or 8" closed star tip. 10 mm.
Line a baking sheet with parchment paper, pipe with a meringue nozzle in a spiral with a diameter of 7-8 cm, leaving the middle empty.
Place the baking sheet with the meringue in the preheated oven for about an hour.
Prepare BERRY FILLING (your choice of raspberry/cherry/strawberry/blueberry puree) Place puree, sugar and cornstarch in a saucepan, mix.
Put on fire, with constant stirring, bring to a boil. Boil 2-3 minutes until thickened.
Transfer to a bowl, cover with cling film and leave to cool.
Transfer to a pastry bag without a tip.
Prepare CREAM CHEESE CREAM: Beat butter at room temperature for 1-2 minutes to saturate with air, add powdered sugar (not sugar!) And beat for another 8-9 minutes until white and fluffy.
Whisking constantly, add chilled cream cheese and beat for another 2-3 minutes until smooth. At this stage, do not beat for a long time, so as not to kill the creamy cheese mass!
Mix the finished cream with a silicone spatula until smooth and in order to get rid of the bubbles. Transfer to a piping bag fitted with an 8mm closed star tip.
ASSEMBLE THE DESSERT: Spread the berry filling on the bottom of the meringue. Spread whipped cream cheese on top. Garnish with a seasonal or freeze-dried berry.