Postre
Pavlova Plate with Berries and Mascarpone Cream
2 h 30 minPara 6Nutri-Score D€€
D
2 h 30 min
2 h 30 minPavlova Plate with Berries and Mascarpone Cream
receta de
@josh_dives
@josh_dives
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
egg whites (at room temperature)Otro4 piezas
caster sugarDespensa240 g
cornstarch (sifted)Despensa10 g- white vinegarDespensa5 ml
- vanilla extractDespensa5 ml
mascarpone (cold)Lácteos250 g- double cream (cold)Lácteos200 ml
- powdered sugar (sifted)Despensa40 g
blueberries (fresh)Frutas y verduras150 g- raspberries (fresh)Frutas y verduras100 g
- blackberries (fresh)Frutas y verduras100 g
- redcurrants (fresh, on the stem)Frutas y verduras50 g
por ración
Nutrición
372kcal
- Carbohidratos
- 50 g
- Proteínas
- 4 g
- Grasas
- 18 g
lo que usará
Utensilios
Batidora amasadora
Bol
Cazo
Bandeja de horno
Espátula
Manga pastelera
Horno
paso a paso
Preparación
- Paso 1
Make the Swiss meringue
- Whisk the egg whites and sugar in a bowl set over a saucepan of simmering water until the sugar has dissolved and the mixture is warm to the touch.
- Transfer to the stand mixer and whisk on high speed until stiff, glossy peaks form and the bowl feels cool.
- Fold in the sifted cornstarch, the vinegar and the vanilla extract with a spatula.
- Paso 2
Pipe and bake the meringue wave
- Line a baking tray and pipe the meringue into a long wave shape with a piping bag.
- Bake at 100 °C until the meringue is dry and lifts easily from the tray.
- Paso 3
Whip the mascarpone cream
- Whip the cold mascarpone, double cream and powdered sugar until firm and smooth.
- Keep chilled until serving.
- Paso 4
Plate the pavlova
- Place the meringue wave on the plate and pipe or spoon the mascarpone cream alongside.
- Arrange the blueberries, raspberries, blackberries and redcurrants over the cream and meringue.
las más cocinadas primero