Gingerbread Pavlova with apple and pear compote

Ingredients for 4 servings:

• 2 egg whites
• Salt
• 1 tsp fruit vinegar
• 50 g sugar
• 50 g powdered sugar
• 1 tsp gingerbread spice
• 1 tsp cornstarch
• 1 apple, sour, red-skinned
• 1 pear(s)
• 15 g fresh ginger
• 1 bag of Bourbon vanilla sugar or 1 tsp vanilla paste
• 40 g sugar
• 100 ml apple juice
• 2 tbsp lemon juice
• 1 star anise
• 1 tsp cornstarch
• 150 ml whipped cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

can be well prepared

For the meringue, beat egg whites with salt and vinegar until semi-stiff. Slowly add the sugar, continuing to beat until dissolved. Mix the powdered sugar, cornstarch, and gingerbread spice and sift over the egg whites. Fold in loosely with a whisk. Fill a piping bag with a large nozzle and pipe tangerine-sized dots onto a baking sheet lined with baking paper. Use a teaspoon to make small indentations in the dots. Bake in a preheated oven at 100 degrees Celsius (convection not recommended) on the second rack from the bottom for 90 minutes. Let cool completely on a wire rack. For the compote, core the apple and pear and cut into small cubes, including the skin. Peel the ginger and cut into very small cubes. Bring the apple juice, sugar, lemon juice, star anise, and vanilla sugar to a boil in a saucepan. Add the diced apple and pear along with the diced ginger. Bring to a boil. Dissolve the cornstarch in 1 tablespoon of cold water and use this to thicken the compote. Let cool. Before serving, whip the cream until stiff peaks form. Transfer the Pavlova to a plate, top with 1 tablespoon each of cream and compote, and serve immediately. This dessert is ideal for a Christmas menu. The meringue and compote can be prepared the day before, and all that’s left to do on the day is whip the cream.