As part of the Russian afternoon tea series, Charles and Ava have concocted a recipe for a Pavlova, an iconic Russian cake made with meringue and fresh fruit. You may have heard of the dessert, but do you know where it comes from? The name is actually inspired by the light-footed grace of the renowned Russian ballerina Anna Pavlova.
We recommend you enjoy this Russian afternoon tea with a mug of Anastasia by Kusmi, named in honor of the elegance of the Duchess Anastasia, daughter of Tsar Nicholas II.
For the meringue:
2 egg whites
50g superfine sugar
50g powdered sugar
20g cacao cutter
20g white chocolate
For the raspberry cream:
210g raspberry purée
40g superfine sugar
25ml lemon juice
3.5g pectin NH
For the candied lemon:
2g pectin NH
60ml lemon juice
20g superfine sugar
For the orange blossom whipped cream:
200g 30% liquid cream
20g powdered sugar
1 tbsp orange blossom extract
The notes of lemon and orange blossom pep up and sweeten this dessert with their lingering flavors. The perfect accompaniment to a mug of Anastasia!
Part 1: The crunchy meringue, slow and steady
Preheat the oven to 90°C (194°F).
With a small whisk attachment on your food processor, beat the egg whites with a small quantity of the superfine sugar at a low speed.
When the egg whites form a mousse, add one third of the superfine sugar and start beating a little faster.
When the egg whites stay in a wave shape, add another third of the sugar and increase the speed slightly.
Finally, when the egg whites begin clinging to the whisk, add the rest of the sugar and gently increase the speed one last time.
When the meringue forms little peaks, delicately incorporate the icing sugar using a spatula.
Put the mixture into a pastry bag with a 10mm end piece and create meringue domes in an 8cm half-sphere.
Place in the oven for 2h30 at 90°C (194°F).
When the meringues are cooked, remove from the oven. Melt the white chocolate with the cacao butter and line the inside of the meringue domes using a brush. This will prevent the meringue shells from absorbing the raspberry cream.
Wait for the meringues to set.
Part 2: The candied lemon, time to focus
Mix the superfine sugar at the pectin NH (this combination will stop lumps forming).
Heat the lemon juice in a saucepan.
When the lemon juice is hot, add half of the sugar-pectin mixture and gently incorporate with a whisk.
Then add the rest of the sugar-pectin mix and bring to a boil. Immediately remove from the heat.
Pour into 4cm half-sphere molds and place in the freezer to set.
Part 3: The raspberry cream, sweet indulgence
Combine the superfine sugar, pectin, and cornstarch.
Heat the raspberry purée and the lemon juice in a saucepan.
When the mixture is hot, add half of the sugar-pectin-cornstarch and combine using a whisk
When fully incorporated, add the rest of the of sugar-pectin-cornstarch and bring to a boil for around 1 minute.
Then add the cold butter and mix vigorously until completely melted.
Place in a wide-bottomed recipient and cover with plastic film until it has cooled completely. Then place in a pastry bag without an end piece.
Part 4: The whipped cream with orange blossom, deliciously light
Pour the liquid cream, orange blossom and a small amount of the icing sugar into a mixing bowl. Whisk vigorously while gradually adding the rest of the icing sugar until you can form peaks with the whisk.
Place in a pastry bag with a 20mm end piece.
Part 5: Assembly and presentation, the icing on the cake
Fill the meringue domes with the raspberry cream and smooth the top with a spatula. Place in the refrigerator for 30 minutes.
Remove the candied lemon from the molds and place on top of the raspberry cream.
Cover with a beautiful dome of orange blossom whipped cream.
Sprinkle handfuls of raspberries cut in half over the top!
Your pavlova is ready! All you need now is a hot cup of tea!
хороший аппетит! (Bon Appetit!) 🙂