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

To decorate
180 g. marmelade made from red fruit

Prepare the meringue
Step 1
Whisk the egg whites with the sugar on medium speed until the egg white form stiff cliffs.

Step 2
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.

Step 3
Preheat the oven to 90-100°C. Cover a tray with parchment paper.

Step 4
Put the meringue into a cone-shaped confectionary bag with a flat tip and create the shapes that you desire on the parchment paper.

Step 5
Place the tray in the preheated oven and leave for an hour or until ready, depending on the oven

Prepare the filling
Step 1
Cut the vanilla lobe in the middle and scrape out the seeds into a bowl with a sharp knife

Step 2
Put the cream, sugar and vanilla seeds into a mixer.

Step 3
Beat with a metal beater until the cream thickens.

Fill the meringue cups with the cream filling and then adorn with the marmelade ontop.

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