The Baiser Ballet


She is famous, beautiful, sweet, and very delicate: The Pavlova. A legendary and still a national favorite dessert in Australia and New Zealand. Allegedly, the prima ballerina, Anna Pawlowa, visited overseas about 100 years ago. In her honor, this cake was created. A meringue tutu, adorned with fruits and cream on top. Irresistible, just like the dance of the gifted ballerina. In homage to this sweet delight, we have become poets and tell the story of “The Baiser Ballet”.

In a world of twists, where life is bittersweet

Pavlova Pirouettes - a heavenly treat.

Meringue tutu, airy and bright

A crispy delight!

Whipped cream swearls like a dancers grace,

soft and velvety, it takes its place.

Colors join, a fruity parade.

A symphony of flavors, a dessert charade.

Powdered sugar falls like snow,

The Baiser Ballet steals the show.

You need:

  • Separate 5 eggs at room temperature and weigh the egg whites afterward (ca. 160-180 g)
  • Double the amount of sugar (fine sugar - not powdered sugar)
  • 2 tablespoons cornstarch (approximately 25 g)
  • 2 teaspoons vinegar
  • 1 pinch of salt
  • 500 g sour-sweet fruits of your choice (like berries, passion fruit, cumquats,…)
  • Optional: passion fruit sauce or simular
  • 50 g Pistachios
  • Powdered sugar
  • Very very little rapeseed oil
  • Baking paper

how you do it:

  • Preheat the oven to 190°C (convection)
  • Beat the egg whites until stiff peaks form (about 2 minutes - should look like soft beer form).
  • Gradually add the fine sugar spoon by spoon and continue to beat until very very stiff (about 10-12 minutes).
  • Afterward, sift the cornstarch through a sieve and add the vinegar. Quickly fold in once more.
  • Draw a round shape on parchment paper and brush with a little oil.
  • Place the beaten egg whites on it and start forming a pavlova tutu. Create a well on top.
  • Place it on the middle rack in the oven and reduce the temperature immediately to 90°C.
  • Let it dry for about 70-80 minutes at 90°C (convection). NEVER open the oven door!
  • After baking, let it cool for 1 hour with the door closed, then let it completely cool with the door slightly open (using a spoon as a prop).
  • Carefully transfer the Pavlova onto a serving platter. Decorate with whipped cream, fruits and pistachios.

ENJOY*

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