Pettite Two a Pret

Happy Sunday 🙂

As we are still in berry season, I wanted to try to make homemade Pavlova, but instead of sugar, use honey for teh meringue.

The cake is really tasty -it didn’t last for too long, but the meringue is not the classic crunchy one. So if you decide to try it, have in mind that 😉

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Servings:5

Time to Prepare: 60-90 min

Time to Cook:30 min

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How To:

!The bowl and the mixer whisks need to be completely dry in order to receive good-quality white peaks.

1. Separate the egg whites from the yolks in a dry medium bowl.
2. Start whisking with the mixer on a slow speed, and after a few minutes, you can increase the speed a bit.
3. You should beat the whites until you achieve a very dense consistency. To test it, take a spoon and make small peaks in the mixture; they shouldn’t go down.
4. Start adding the honey, spoon by spoon, on a low speed to allow even mixing.
5. You should receive a good, fluffy texture that stays in the bowl when you turn it upside down.
6. The entire process of whisking the egg whites will take between 5 and 8 minutes, depending on how powerful your mixer is.
7. Take 3- 4 tablespoons from the egg whites mixture and place it in a small bowl and leave it aside.
8. Oil a medium- to small-sized baking form and place the bigger part of the white egg mixture. I used a form with a separate bottom, but you can use a regular baking form or baking paper.
9. Place in a preheated oven and bake for about 30 min on a 130 celsius degree.
10. On a separate oiled baking sheet, add the rest of the white mixture as one piece or as a few separate pieces.
11. While waiting for the first meringue to bake, you can whip the heavy cream. Add one spoon of honey to the cream and mix on a low speed until you achieve the whipped cream consistency. Usually this is for about 2-3 min.
12. Cut the strawberries into pieces and leave aside.
13. After the first crust is ready, it should be a slightly golden color. Place the small parts to bake; this is for the top, and bake them for about 20 min.
14. The crust is not your regular meringue crust; this one is more airy and fluffy rather than crunchy.
15. Let it fully cool down before starting to compile the final result.
16. After the main crust has been cooled, start layering it with first the cream and after berries. Cover again with cream and berries, and on top put one of the small pieces of the second small meringue.
17. Cut and enjoy, or leave it for about an hour in the fridge.
18. It has an airy and spongy taste consistency rather than the regular crunchy meringue of Pavlova.
19. ENJOY 🙂

Before adding honey.

After adding Honey.

Adding the whipped cream.