Pavlova

It’s the new trend of the Parisiennes. The pavlova, an airy dessert by excellence « meringue + whipped cream + red fruit» pays homage to the famous Russian dancer. An ultra-light and delicate dessert, naturally!

Ingredients (Meringue)

  • 2 egg whites
  • 110 gr of powdered sugar
  • 1 dash of lemon juice
  • 1 tablespoon of corn starch

Ingredients (Chantilly)

  • 25 cl of liquid fleurette cream
  • 2 tablespoons of mascarpone
  • 2 tablespoons of glazed sugar

Ingredients (Decor)

  • 200 gr of red fruit (raspberries, blueberries, gooseberries…)
  • 10 cl of raspberry topping

Directions

  1. Preheat the oven to 180° C.
  2. In a salad bowl, beat the egg whites into snow peaks and the powdered sugar.
  3. Incorporate the lemon juice and the starch, mix delicately.
  4. On a plaque covered with waxed cooking paper, form 4 meringue circles. Using the back of a spoon dipped in water, create a slight dos hollow at the centre of the meringues.
  5. Lower the thermostat to 120 °C. Bake for 1 hour, turn off the oven, leave the door ajar and allow the meringue to dry for at least 2 hours.
  6. In a stainless steel bowl, beat the cold cream into a firm chantilly, incorporate the glazed sugar and the mascarpone, very delicately.
  7. Divide the chantilly on the pavlovas. Decorate them with fresh fruit and eventually add a topping.

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