Pavlova

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Pavlova

Pavlova

Pavlova
Pavlova

Pavlova :



Ingredients


Number of persons

-

+
For the meringue:

4 egg white

225 g of powdered sugar

1 teaspoon of cornflour

2 teaspoon white wine vinegar
For whipped cream:

45 cl of whipping cream

50 g of powdered sugar

1 packet of vanilla sugar

1 bag of whipped cream "
For garnish :

125 g fresh or frozenraspberries

1 kiwi peeled and sliced

2 banana cut into slices

4 half apricot in canned sliced

1/2 lemon juice


Preparation

TOTAL TIME: 1H55

Preparation: 25 min
Cooking time: 1h30



Step 1 In a large salad bowl, beat the whites very firm.

2nd step Add half of the sugar by whisking more slowly. When it is well incorporated, add the remaining sugar, beat until you get a very firm and shiny mixture.

Step 3 Add vinegar then cornflour by sprinkling over the surface.Mix gently with the hand whisk while lifting the mass.

Step 4 On a sheet of silicone paper, draw a circle 25 cm in diameter. Put it on your baking sheet.

Step 5 Pour the meringue in the middle and spread it gently until 6-8 mm from the drawn circle (it will swell while cooking).

Step 6 When spreading the meringue, make sure that the edges are higher than the center, forming a hollow that will receive the filling.

Step 7 Put in preheated oven at 170-180 ° C (thermostat 6) and cook for about 1 hour 30 minutes. The outside must be dry and crisp and the heart cooked.

Step 8 The meringue will have cooked slightly light straw color.Take it out of the oven. Peel off the meringue from the paper when it is still warm.

Step 9 When cold, transfer to a large serving platter. Do not worry if it breaks, you'll hide it with the cream.

Step 10 Put all the whipped cream ingredients at least 15 minutes in the fridge.

Step 11 Pour the cold cream in a bowl very cold too, whip it to make it firm and frothy. Just before the end, mix the sugar, the vanilla sugar and the whipped cream.

Step 12 Add them to the whipped cream, finish adding it.

Step 13 Fill in the meringue, drawing swirls with the back of a spoon.

Step 14 Garnish with raspberries, kiwi slices, banana slices dipped in lemon juice and apricot halves (or any other fruit). The red fruits are more beautiful effect.

Step 15 Put the cake in the refrigerator.

Step 16 When it is cool, present the whole pavlova and cut it into pieces.


Author's note
By doubling the proportions, you can prepare 2 meringues at a time. They are kept one week in the refrigerator in an airtight container or three months in the freezer (in the case of an unplanned dinner). With brown sugar, the meringue has a slight caramel scent. Perfume the cream with a little coffee extract and sprinkle the grated chocolate cake instead of the fruit. For a lighter recipe, replace the sugar with powdered sweetener in the proportions indicated on the sachets. You can also make individual meringues.


I add my grain of salt

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