Pavlova's Cake "Pear and Chocolate"

It's time to diversify the serving of your favorite dessert a little. Fill the meringue "nest" with pears stewed in honey and add chocolate sauce, it will definitely not be superfluous!

Ingredients

• 8 small pears, better duchess
• 3 tbsp. l. liquid honey
• 400 ml apple juice
• 1 cinnamon stick
• berries for serving
• 300 ml of cream with a fat content of 33%
• 200 g natural Greek yoghurt
• a couple of drops of rum or brandy
• 3 squirrels
• 170 g icing sugar
• salt
• 1/4 tsp citric acid or a couple of drops of lemon juice
• 150 ml of cream with a fat content of 33%
• 100 g bitter (70-80% cocoa) chocolate
• 1 tsp lime zest

Directions

1. In a large bowl, on low speed, beat the whites with citric acid and a small pinch of salt until fluffy. Without stopping whipping, gradually - 1 tbsp. l. - add powdered sugar. When about half of the sugar has been added, increase the speed. Beat the egg whites until stiff. Transfer the mixture to a pastry bag.
2. Line two baking sheets with baking paper. Place the beaten egg whites, forming 8 small circles (about 7-8 cm in diameter) at some distance from each other so that the meringues do not stick together. Level each piece a little and make a depression in the center.
3. Bake the meringue in an oven preheated to 130 ° C for 30–35 minutes, until the meringue is hard on the outside and can be easily removed from the paper. Turn off the oven, open the door slightly and keep it in the oven for another 10 minutes. Remove the baking sheets and transfer the sheets of paper to the wire rack. Cool the meringue completely.
4. Peel and core the pears through the bottom with a vegetable knife. Do not remove the ponytails. The pear must retain its original shape. Place the pears in a small saucepan in one layer, tightly against each other. Add honey, apple juice and cinnamon. Bring the mixture to a boil over high heat.
5. Reduce heat, cover saucepan and simmer over low heat for 35-40 minutes, until tender. Remove lid, increase heat to medium. Pour syrup over the pears and heat it a little more, until the consistency of sticky glaze. Remove pears from heat and cool completely.
6. For the sauce, cut the chocolate into small pieces. Heat the cream in a saucepan, not boiling. Add chocolate and stir. The chocolate should melt completely. Add zest, stir and immediately remove from heat. Refrigerate completely.
7. For the cream, whisk the cream a little and mix with the yogurt until smooth. Add alcohol and stir. To serve meringue, arrange on plates. If the groove is not preserved, break the top. Stir in the crumb and cream. Set the glazed pear and randomly pour the chocolate sauce over it. Decorate with berries. Serve immediately with the rest of the cream and sauce.