Photo: Lila la Loop
Chai Pavlova – clouds of meringue with a touch of exoticism
Imagine biting into a cloud – crispy on the outside, soft on the inside, like a sweet kiss. The Pavlova, also spelled Pawlowa, named after the Russian prima ballerina Anna Pavlova, is a dessert as light-footed as her tiptoe dancing. Originally invented in Australia or New Zealand – depending on the source – it is now a classic on festive tables around the globe. Its base: an airy meringue, filled or topped with whipped cream, which melts in your mouth with the first spoonful.
Robe made of velvety chai cream
But we're taking it a step further. Instead of the classic cream and fruit combination, we've dressed our pavlova in a velvety chai cream and sweetened it with a touch of maple syrup. Warm aromas of cinnamon, cardamom, ginger, and cloves give this dessert a festive, Christmassy feel. They lend it an extra spicy depth that harmonizes perfectly with the sweetness of the meringue. A touch of the Orient meets the Southern Hemisphere – a culinary crossover that surprises and seduces.
Diversity is pre-programmed
Of course, the Pavlova can be varied in many ways: with fresh berries, passion fruit, roasted nuts, or even a hint of espresso. But the chai version brings a special warmth that makes hearts beat faster, especially during the cooler months.
Creativity and exciting contrasts
And what does all this have to do with the Ruhr area and Baldeneysee What to do? Quite simply: Here, where coal was once mined and steel was produced, creativity now flourishes, and exciting contrasts are everywhere. Between pithead towers and street art, currywurst and haute cuisine, even the pavlova with chai topping finds its place – as a symbol of change, diversity, and the sweet side of life in the Ruhr region.
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 25 minutes | 1 | simply | Australian |
Ingredients
For the meringue 8 eggs
440 g sugar
1 pinch of salt
1 tbsp cornstarch
1 tbsp white balsamic vinegar
For the topping 500 g cream
3 tablespoons of instant chai tea
3 tablespoons maple syrup
preparation
1. Preheat oven to 110°C (230°F) using conventional oven setting (top and bottom heat). Separate the eggs. Beat the egg whites until stiff peaks form, then after a few seconds, slowly add the sugar, stirring to break the curve. Add the salt. Gently fold in the sifted cornstarch and vinegar.
2. Spread the meringue in a circle approximately 24 cm in diameter on a baking sheet lined with parchment paper. Dry in the oven for about 1 hour and 40 minutes. After baking, let cool in the closed oven.
3. For the topping, whip the cream until stiff and stir in the chai tea. Spread over the cooled meringue base, drizzle with maple syrup and serve immediately.
Variations
Pavlova is more versatile than almost any other dessert: fresh berries, passion fruit, roasted nuts or even a hint of espresso, the crisp sweetness of the pavlova carries the taste of these additions and elevates it to unimagined heights.
| Recipe by: |
|---|
| Bianca Killmann |