Summary

Ingredients

• 2 egg whites
• salt
• 1 teaspoon fruit vinegar
• 50 grams sugar
• 50 g powdered suar
• 1 teaspoon gingerbread spice
• 1 teaspoon cornstarch
• 1 apple, tart, red-skinned
• 1 pear (s)
• 15 g iner, fresh
• 1 bag / s bourbon vanilla sugar or teaspoon vanilla paste
• 40 g suar
• 100 ml apple juice
• 2 tablespoon lemon juice
• 1 star anise
• 1 teaspoon cornstarch
• 150 ml whipped cream

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Instructions

1. For the meringue, beat the egg whites with salt and vinegar until they are half stiff. Slowly pour in the sugar, continue beating until the sugar is dissolved. Mix the powdered sugar, starch and gingerbread spice and sift over the egg whites. Fold in loosely with a whisk. Pour the mixture into a piping bag with a large perforated nozzle and squirt tangerine-sized dots onto a baking sheet lined with baking paper. Make small hollows in the spots with a teaspoon.
2. Dry in a preheated oven at 100 degrees (convection not recommended) on the 2nd rail from the bottom for 90 minutes. Allow to cool on a grill.
3. For the compote, core the apple and pear and cut into small cubes with the skin on. Peel the ginger and cut it into very small cubes. Bring the apple juice, sugar, lemon juice, star anise and vanilla sugar to the boil in a saucepan. Add the apple and pear cubes with the ginger cubes. Bring to a boil. Dissolve the cornstarch in 1 tablespoon of cold water and use it to bind the compote. Let cool down.
4. Before serving, whip the cream until stiff. Place the pavlova on a plate, add 1 tablespoon each of cream and compote and serve immediately.
5. This dessert is ideal in a Christmas menu. Meringue and compote can be prepared a day in advance and on the feast day only the cream has to be whipped.