Calvados Pavlova
Preparation time : 40 minutes
Cooking time : 1 h
Serves 6
Ingredients
Whipped cream :
500 ml of liquid cream
50 g of sugar
Zest of a lemon bergamot
Meringue:
350 g egg whites (about 12 eggs)
750 g of sugar
4 cl of Calvados
1 teaspoon of cider vinegar
1 apple
Pavlova :
1. Separate the eggs and keep the whites
2. Add the Calvados and the cider vinegar to the whites
3. Pre-heat the oven to 100 degrees
4. Whip the egg whites in a food processor and add the sugar little by little for about 20 minutes until the whites are stiff
5. Put the meringue in a poaching bag or spoon it onto a baking sheet and bake for 1 hour
6. Thinly slice the apple
7. Pour the whipped cream with a large spoon
8. Place the thin slices of apple and zest the lemon bergamot
Whipped cream :
1. Mix the sugar and the fresh cream
2. Whip until it rises
3. Add a teaspoon of Calvados
For Guillaume, Chez Suzanne’s chef : “It’s a dessert as easy to make as drinking Calvados! It’s fun, you can adapt it to any season depending on the fruit of the moment.”
What is a Café Calva?
At the end of the 19th century, it was customary for workers and farmers to add a drop of Calvados to their morning coffee, to warm themselves up and summon the energy needed to work in often difficult conditions.
This tradition gradually took hold in French popular culture.
