Deep sweetness and a cloud-like texture that melts on the palate. Prune bavarois is a treasure of the Peruvian festive table, an elegant dessert that balances dried fruit intensity with the softness of baked meringue. A classic gem to crown any celebration. Serve it well chilled.
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Heat part of the white sugar with part of the water in a small pot. Once it boils, stop stirring; cook for 7 to 9 minutes, until medium amber, then pour it immediately into the tube mold.
Cover the pitted prunes with a little hot water for 8 minutes. Drain, dry, and roughly chop them; they should be tender, still chewy, and not wet.
Whip the egg whites with the lemon juice until foamy. Add part of the white sugar gradually and keep whipping for 6 to 8 minutes, until the meringue is firm, glossy, and without visible sugar grains.
Fold the chopped prunes into the meringue with gentle movements. Transfer the mixture to the caramel-coated mold and level it without pressing too much; we need volume, not sweet cement.
Place the mold inside an oven tray and add the remaining hot water around it to make a water bath. Bake at 170°C for 45 to 50 minutes, until the meringue is set, tall, and lightly golden.
Remove the mold from the water bath, cool for 30 minutes, and chill unmolded for 90 minutes, until very cold and stable. That chill keeps the bavarois from breaking when turned out.
Whisk the egg yolks with the remaining white sugar and salt. Add the evaporated milk and cook over low heat for 6 to 8 minutes, stirring without boiling, until it coats the spoon; finish with vanilla, cool, and serve over the unmolded bavarois.
