Pavlova with Sweet Egg Cream

This was heaven on earth! Sweet Egg Cream is a very traditional Portuguese delicacy! So we thought about combining it with this fresh Pavlova!

We made this recipe at Christmas, and it was the "best-seller" of the Christmas Desserts! 🤣 🤣 🤣

Ingredients

• 6 Egg Whites
• 300g Granulated Sugar
• 2 tbsp White Wine Vinegar
• 2 tbsp Cornstarch
• 1 tsp Vanilla

Ingredients - Whipped Cream

• 400mL cream (to whip)
• 3 tbsp Sugar

Ingredients - Sweet Egg Cream

• 6 Egg Yolks
• 6 tbsp Sugar
• 6 tbsp Water

Recipe

1. Preheat oven to 150ºC | 300ºF.

2. Using a pencil, mark out a circumference on parchment paper on an oven tray.

3. In a large bowl, beat the egg whites for a few seconds. Gradually add the sugar, 1 tablespoon at a time, with the mixer on. Beat until thick and glossy, until the sugar is completely dissolved (it will take about 10-15min).

4. Whisk the white wine vinegar, with the cornflour and the vanilla extract.

5. Add this mixture to the meringue, that you previously made.

6. On the circumference that you made on the parchment paper, spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

7. Put the pavlova in the oven and reduce the temperature to 130ºC | 266ºF. Bake for 1 hour, then turn off the heat and let the Pavlova cool completely inside the oven (for at least 6 hours).

Topping - Sweet Egg Cream

1. Combine the sugar with cold water in a saucepan set over medium-high heat. Cook, without stirring, until the sugar has turned 108ºC.

2. Temper the eggs, by slowly adding a few tbsp of the sugar sauce to the egg yolks and mix until smooth.

3. Transfer again to the saucepan over medium heat, until the eggs thicken.

4. Remove from heat, let it cool, and reserve.

Topping - Whipped Cream

1. A few minutes before you serve, pour the whipping cream into the mixing bowl, gradually add the sugar, and whisk at high speed until stiff peaks form.

2. Add the whipped cream to the crater of the merengue

3. Put the sweet egg cream on top of the whipped cream.