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Description

Pavlova is a classic French dessert named for a Russian opera singer, and here' it's given Portuguese flavor for a truly multi culti dish. It's essentially an ethereal meringue that's baked in a circle shape, then filled with a creamy custard (or pastry cream, more traditionally) and often topped with fresh fruit. Here, the dessert is topped with toasted crushed almonds and a dusting of cinnamon (a la Portuguese mode).

Ingredients

  • 6 egg whites
  • 275 grams powdered sugar
  • 1 pinch fine salt
  • 1 1/2 teaspoons vinegar
  • 3 corn starch (teapoons)
  • 6 egg yolks
  • 250 grams sugar
  • 1 deciliter water
  • 100 grams almonds (coarsely chopped)
  • 2 tablespoons sugar
  • 1 tablespoon water
  • cinnamon (to taste)

Directions

  1. Preheat oven to 150ºC (approximately 300º F).
  2. Line a baking sheet with parchment paper and draw a circle in the center about 20-22cm in diameter (use a plate as a template).
  3. Set aside.
  4. Separate the yolks from the whites.
  5. Place the egg whites in a bowl and add a pinch of fine salt.
  6. Whisk the egg whites until foamy.
  7. Add the vinegar and cornstarch stirring constantly. Slowly add the powdered sugar.
  8. Beat until the whites are firm and glossy.
  9. Place in spoonfuls over the drawn circle.
  10. Bake for 10 minutes. Then reduce oven to 120ºC (approximately 248º F).
  11. Continue baking for 75 to 80 minutes. Do not open oven door while baking. After baking, meringue should be firm and set.
  12. Turn off the oven and leave meringue to cool completely. After 30 minutes, open the oven door slightly.
  13. When cool, remove the parchment paper carefully so as not to crack the meringue.
  14. Place the sugar and water in a small saucepan over low heat.
  15. Stir occasionally. Bring to and boil for about 4-5 minutes. Beat the egg yolks slightly with a fork and add to the saucepan. Stir constantly until mixture starts to thicken.
  16. Allow to cool completely.
  17. Heat the almonds in a nonstick skillet.
  18. Add the sugar and sprinkle water gradually until the almonds are coated and slightly caramelized.
  19. Remove to a plate to cool slightly. Separate the almonds with a fork.
  20. Place the meringue base on the serving dish.
  21. Spread the egg curd to cover almost the entire surface.
  22. Distribute the almonds over the egg curd and sprinkle with cinnamon to taste.
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