The sweet mini pavlovas with Speck Alto Adige PGI harmoniously combine sweetness with the salty and smoky touch of Speck. I’ve tried pavlova in countless variations, with fresh and dried fruits, various creams, and even chocolate. It was time to try a version that broke the mold and was different from the usual, and so I thought of Speck Alto Adige PGI. With its salty and slightly smoky taste, it perfectly harmonizes even with the sweet, in this case, a delicate lemon cream and fresh fruits. A true delight! After all, I had already tried this pairing with a dessert, in that case, it was the Strauben.
But why is Speck Alto Adige PGI so good? Well, one of the reasons is surely the aging process, which on average lasts 22 weeks and takes place in well-ventilated places, permeated by the fresh mountain air. During this process, the Speck loses about a third of its initial weight, and a natural layer of mold forms on its surface, which, although removed at the end of aging, contributes to its distinctive taste.
If you also like Speck Alto Adige PGI, try these recipes of mine:
- Difficulty: Medium
- Rest time: 1 Hour
- Preparation time: 35 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Australian
- Seasonality: All seasons
Ingredients
- 1.75 oz egg whites
- 3.17 oz sugar
- 1/2 lemon (unwaxed – peel)
- 1/2 teaspoon lemon juice
- 1/4 teaspoon potato starch
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 2 egg yolks
- 1.41 oz sugar
- 1/2 lemon (unwaxed – peel)
- 0.71 oz cornstarch
- 5 slices Speck Alto Adige PGI
- 2.82 oz blueberries
- 12 raspberries
- to taste mint (optional)
Steps
To prepare the mini pavlovas with Speck Alto Adige PGI, place the egg whites in a bowl with the sugar and whip them to stiff peaks. Then add the grated peel and lemon juice, and continue to whip until you obtain a firm and glossy mixture. Finally, sift the potato starch over the whipped egg whites and gently fold it in.
Preheat the oven to 392°F (static).
On a baking sheet lined with parchment paper, use two spoons to form 4 (or 8) disks of about 2.75 inches in diameter and 1.18 inches in height. Leave the edge slightly raised, so that there is a small recess in the center, where the filling will go once cooked.
Bake and immediately lower the temperature from 392°F to 230°F (static). Let them cook for 45 minutes without opening the oven. Then turn off the oven and let the pavlovas rest in the turned-off oven for about 30 minutes, or even overnight if desired.
Put the milk, cream, and salt in a saucepan. Heat until it just begins to boil.
Meanwhile, work the egg yolks with the sugar, the grated peel of the previously washed lemon, and the cornstarch, until you obtain a creamy and homogeneous mixture. While continuing to stir with a whisk, slowly pour the hot liquid over the yolks and work everything until you obtain a homogeneous mixture. Pour everything back into the saucepan and heat over medium-low, continuing to stir until thickened.
Remove from the heat, transfer the cream to a baking dish or plate, cover with plastic wrap in contact, and let cool completely. Ideally, for at least an hour in the fridge.
Place the Speck slices on a plate and cook them in the microwave at maximum power for about 2 minutes, until they are slightly roasted and crispy. Set aside to cool.
Wash the blueberries and raspberries and gently pat them dry with kitchen paper.
Before serving your mini pavlovas, distribute a generous spoonful of cream in the center of each and garnish with the fruit and crumbled crispy Speck Alto Adige PGI. Add a few mint leaves and serve immediately.
Tips
Fill the mini pavlovas just before serving, as the meringue tends to absorb the moisture from the cream, making it softer.
