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Pavlova
| Preparation : 25 min | Resting : - |
| Cooking : 1 hr 30 min | Equipment : Forcing bag (optional) |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 3/4 | cup granulated sugar |
| 2 | cups whipping cream |
| 6 | eggs |
| 5 | oz raspberries |
| 300 | ml whipping cream |
| 3/4 | cup powdered sugar |
| 2 | vanilla flavored sugar |
| 5 | oz strawberries |
| mint leaves |
| French meringue | |
| 1 | Separate the eggs and whisk the whites for at least 5-10 minutes in the bowl with the egg whisk; removing the pusher from the feed tube first. |
| 2 | When the eggs form peaks, gradually add the granulated and powdered sugar via the feed tube. Continue whisking. The mixture must become stiff. |
| 3 | Using the forcing bag* (or a spoon), form rounds of meringue (3-4-inch thick) on a baking tray that has been lightly oiled or covered with a sheet of baking parchment. |
| 4 | Bake in the oven at 210°F (gas mark 1/2) for 11/2 hours. |
| 5 | Allow to cool, then put in the fridge. |
| Whipped cream | |
| 1 | Put the bowl and the ingredients in the fridge for 1 hour. |
| 2 | Pour the whipping cream into the bowl with the egg whisk. Whip the cream, then add the vanilla sugar. |
| 3 | Blend for 8-10 minutes, making sure that the cream does not turn into unsalted butter. |
| 4 | Just before serving, coat the meringues with whipped cream and add the fruit and mint leaves. |
Chef’s tip
Experiment with other types of fruit, such as peaches, apples and grapes.
You can also serve this dessert with a red fruit coulis.
You can also serve this dessert with a red fruit coulis.
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