Pavlova Pulmo

Ingredients

• 4 egg whites
• 200 g fine caster sugar
• 1 tsp cornstarch
• 1 tsp white wine vinegar
• 2 stewing pears
• 300 ml water
• 100 g sugar (for pears)
• 1 cinnamon stick
• 200 ml whipping cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Method

1. Preheat the oven to 120°C (top and bottom heat).
2. Whisk the egg whites until stiff. Gradually add the caster sugar and whisk until glossy.
3. Fold in the cornstarch and white wine vinegar.
4. Draw the silhouette of a lung lobe (half oval with a slight curve) about 20 cm long on baking paper.
5. Spoon the meringue mixture onto the paper, shaping it into the lung lobe with a slightly raised edge.
6. Bake the meringue for 90 minutes in the center of the oven. Let cool in the oven with the door ajar.
7. Peel the pears, quarter and core them.
8. Bring water, sugar and cinnamon stick to a boil, add pears and stew gently for 30 minutes until red and soft. Let cool.
9. Whip the cream with powdered sugar and vanilla extract until stiff.
10. Place the pavlova on a platter. Cover generously with whipped cream.
11. Arrange the stewed pears in a half-oval on the right side of the pavlova to create the lung lobe shape.
12. Serve immediately.

Serving notes

• Sprinkle extra cinnamon over the cream for a warm touch.
• Serve on a large white platter to highlight the lung lobe shape.