Dish: For the greedy
Preparation time: 30 minutes
Cooking time: 80 minutes
Total time: 110 minutes (+ Leave to macerate in the refrigerator overnight)
A recipe by Stefano Cavada
Ingredients for 1 pavlova:
3 egg whites 150 g icing sugar 1 teaspoon of apple vinegar 1 teaspoon of cornflour 1 pinch of salt 1 tablespoon raisins 5 dried figs White wine 3 tablespoons lactose-free white yogurt from Alto Adige 100 ml cream 1 teaspoon of Lebkuchen spices Fresh blueberries Organic lemon peel Hazelnut grains Almond slivers
Cut figs in four, add them to raisins in a bowl and cover entirely with white wine. Leave to macerate in the refrigerator for a whole night. Whip the egg whites until stiff with an electric whisk and incorporate the powdered sugar one spoonful at a time without stopping the whisk. Then leave to whisk for another 7 minutes until a frothy, white, glossy meringue is obtained. Mix the vinegar and cornstarch together and incorporate the mixture into the meringue, stirring from top to bottom with the help of a spatula. This little addition will make the meringue inside as soft as a marshmellow. Draw a 24 cm circle on a sheet of baking paper with a pencil (e.g. help yourself to a cake pan), flip the sheet over and line a baking sheet with it. Pour the meringue in the center of the circle and form the pavlova, trying to create a fairly high border, all along the edge. Bake at 110°C in a ventilated oven for 80 minutes. When finished baking, turn off the oven, open the door and leave the pavlova inside for another 20 minutes. Once the pavlova has cooled whip the whipped cream and add the white yogurt and Lebkuchen spices. Place the mixture in the center of the pavlova and sprinkle with the macerated dried fruit, blueberries, chopped hazelnuts, slivers of almonds and finish with grated lemon zest.
Wine pairing: Gewürztraminer Passito.
Regional recipe from Südtirol