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Pavlova
| Preparation : 20 min | Resting : - |
| Cooking : 2 hr 30 min | Equipment : piping bag (optional) |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6-8
:
| French meringue | |
| 125 | g caster sugar |
| 5 | egg whites |
| 125 | g icing sugar |
| Whipped cream | |
| 300 | ml whipping cream |
| 1 | level tbsp vanilla-flavoured sugar |
| Decoration | |
| 100 | g raspberries |
| 100 | g strawberries |
| mint leaves | |
| French meringue | |
| 1 | Separate the eggs. |
| 2 | Beat the egg whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first. |
| 3 | When the egg whites are stiff, gradually add the two sugars via the feed tube or opening. Continue whisking for 1 minute. The whites should be firm. |
| 4 | Line a baking tray with baking parchment and pipe* or spoon small circles of meringue (about 8 cm across) onto it. |
| 5 | Bake in a very cool oven (60 °C) for 2½ hours. |
| Whipped cream | |
| 1 | Chill the bowl and ingredients in the fridge for 1 hour beforehand. |
| 2 | Pour the cream into the bowl equipped with the whisk. |
| 3 | Switch your food processor on, remembering to remove the pusher. |
| 4 | Whisk for 8-10 minutes, keeping a careful eye on the cream to make sure it does not turn into butter. When the cream starts to thicken, add the vanilla sugar. |
| 5 | Just before serving, coat the meringues in whipped cream. Add the fruit and mint leaves. |
Chef’s tip
You can use other sorts of fruit (peaches, apples, grapes, etc.). A raspberry coulis makes an especially delicious addition.
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