Aromatic mastic, known in Greece as the “tears of Chios”, is added to this pavlova variation giving a Greek twist to the famous dessert created in Australia in honor of the famous dancer.
Serves: 6 Preparation time: 15m Cooks in: 60m Ready in: 75m
Preparation of the meringue
4 egg whites
125 g. sugar
125 g. powdered sugar
2 drops mastic oil
Preparation of the filling
400ml 35% milk cream
20 g. sugar
1/2 a vanilla pod
180 g. marmelade made from red fruit
Prepare the meringue
Whisk the egg whites with the sugar on medium speed until the egg white form stiff cliffs.
Stop whisking once the meringue thickens and add the mastic drops and powdered sugar. Continue to fold these in softly with a flat silicone spatula.
Preheat the oven to 90-100°C. Cover a tray with parchment paper.
Put the meringue into a cone-shaped confectionary bag with a flat tip and create the shapes that you desire on the parchment paper.
Place the tray in the preheated oven and leave for an hour or until ready, depending on the oven
Prepare the filling
Cut the vanilla lobe in the middle and scrape out the seeds into a bowl with a sharp knife
Put the cream, sugar and vanilla seeds into a mixer.
Beat with a metal beater until the cream thickens.
Fill the meringue cups with the cream filling and then adorn with the marmelade ontop.