Pavlova Cake with Ricotta Cream
Description
Homemade pastry for tea. The ricotta whey cheese cream used in this variation of the popular dessert pairs wonderfully with summer berries thanks to its delicate flavor. This cake is also remarkable because it can be made with any berries and fruits, creating original and vibrant combinations. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare everything you need, separate the egg whites from the yolks. Yolks are not required in this recipe, so you can use them for making other baked goods.
- 2
Step 2
Make sure the egg whites are well chilled, then beat them with a mixer, adding the granulated sugar gradually.
- 3
Step 3
Continue beating until the sugar dissolves and a soft foam forms. Add the vinegar to the egg white mixture and beat lightly again. Adding this ingredient is necessary so that the meringue does not collapse during baking.
- 4
Step 4
Spread the egg white mixture in the center of a baking pan lined with parchment paper. For convenience, you can draw a circle with a diameter of 18–20 cm on the back side of the paper using a pencil. Shape the cake base into a basket with a small indentation in the central part.
- 5
Step 5
Dry the meringue in the oven at 140‑150 °C for 40‑50 minutes, then leave it in the turned‑off oven until completely cooled.
- 6
Step 6
While the meringue cools, prepare the cream by whisking ricotta with powdered sugar using a whisk or a mixer. If desired, you can add vanilla to the cream.
- 7
Step 7
Carefully remove the cooled meringue from the parchment (it will be slightly crumbly) and transfer it to a plate. Spoon the ricotta cream into the center of the meringue basket.
- 8
Step 8
Prepare the strawberries, wash them and cut them into pieces, spread them over the cream and, if desired, dust with powdered sugar.
- 9
Step 9
Serve the Pavlova cake with ricotta cream, cutting it into individual portions. You can also drizzle the dessert with berry sauce.