THERMOMIX ® RECIPE

1 Pavlova towers

Recipe's preparation

Cherry syrup

1. Place cherries, sugar, lemon juice and cinnamon into mixing bowl and cook 6 min/100°C/speed 2, then blend 1 min/speed 4-10, increasing speed gradually from speed 4 to speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.

Meringues

Preheat oven to 150°C. Line 3 large baking trays (30 x 40 cm) with baking paper and set aside.
Place sugars into mixing bowl and mill 10 sec/speed 9. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.
Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 4-6 min/37°C/speed 3.5, without measuring cup, until very stiff peaks form.
Mix 4 min/37°C/speed 3, slowly adding reserved sugar mixture (1 teaspoon at a time), vinegar and vanilla through hole in mixing bowl lid. Mixture should be glossy and smooth. Remove butterfly whisk. Divide meringue mixture evenly between 3 bowls. Add 2 tablespoons of the reserved cherry syrup to 1 bowl and gently combine using a metal spoon, taking care not to remove air from mixture. Add cocoa powder to another bowl and gently swirl through to create a marbled effect. Do not add anything to remaining bowl of meringue mixture.
Using a piping bag with a round nozzle (1 cm), pipe each mixture into approx. 30 small circles (approx. 4 cm in diameter) onto the prepared trays. Using a fine-mesh sieve, dust cherry meringues with freeze-dried cherry powder (optional) and dust chocolate meringues with extra cocoa powder. Place trays into oven, reduce temperature to 110°C and bake for 1 hour (110°C). Turn off oven and leave meringues to cool completely with oven door shut (approx. 2 hours). Clean and dry mixing bowl and butterfly whisk.

Assembly

7. Insert butterfly whisk. Place cream into mixing bowl and whip 45 sec/speed 3.5 or until soft peaks form. Remove butterfly whisk. Using 2-3 serving platters or cake stands (approx. 30 cm diameter), dot whipped cream onto platters in a circular pattern and arrange meringues, alternating flavours, on top of cream (using cream to secure meringues). Build pavlova towers by dotting cream onto meringues and stacking meringues in a vertical circular pattern. Fill any gaps between meringues with whipped cream, fresh berries and mint leaves. Serve with extra cherries and Cherry syrup.