An easy dessert that took its name from the famous ballerina Anna Pavlova. Easy impressive, quick crunchy dessert, with fruit and syrup.
We make the dose from our meringues only that instead of giving the shape of a pendant (rosette) we make cups. The process is simple, with our cornea we make a disk at the base and then we make rings around each other on top of each other. Put them in our preheated oven and bake for about 2 hours. While the Pavlova bases are baking, make the cream.
In a bowl, whip the cream together with the cream cheese. When the ingredients are homogenized, add the icing, sprinkling with the sieve so that our cream has volume. Add the vanilla and the lemon drops. Stir gently and place our mixture in a bowl and have it waiting in the fridge.
Wash the strawberries and remove the leaves and cut them in half vertically. We put them in the fridge waiting.
When our cups are cooked, we fill them with the cream, place the strawberries on top, and strawberry syrup.
-It is important to know that Pavlova is mounting at the last minute. That is, on a table we have all the ingredients ready and just before serving we make it, because if we make it before, the meringues draw moisture from the cream the strawberries the syrup and it gets wet and will lose its crunchy texture.
-We make sure that our egg whites are at room temperature, that they are fresh, that no yolk has fallen and of course that the temperature does not rise above 100The because the egg whites burn on the outside and stay raw inside.