Dessert
Berries and Cream Pavlova
2 h 30Pour 6Nutri-Score D€€
D
2 h 30
2 h 30Berries and Cream Pavlova
ce qu’il vous faut
Ingrédients
egg whites (at room temperature)Produits laitiers4 morceaux
caster sugarÉpicerie220 g
cornstarchÉpicerie10 g
white wine vinegarÉpicerie5 ml- double cream (cold)Produits laitiers400 ml
- powdered sugarÉpicerie30 g
- strawberry jamÉpicerie100 g
- raspberry jamÉpicerie100 g
passion fruit (halved, pulp scooped out)Fruits et légumes2 morceaux
strawberries (hulled and halved)Fruits et légumes200 g- raspberries (fresh)Fruits et légumes125 g
- freeze-dried strawberries (crushed to a dust)Épicerie15 g
par portion
Nutrition
451kcal
- Glucides
- 55 g
- Protéines
- 3 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Robot pâtissier
Plaque de cuisson
Saladier
Fouet
Spatule
pas à pas
Préparation
- Étape 1
Preheat the oven and prepare the tray
- Preheat the oven to 120 °C.
- Line a baking tray with baking paper and draw a circle on it as a guide.
- Étape 2
Whip the meringue
- Whisk the egg whites in a clean bowl until soft peaks form.
- Gradually add the caster sugar while whisking until the meringue is thick, glossy and holds stiff peaks.
- Fold in the cornstarch and white wine vinegar.
- Étape 3
Shape and bake the pavlova
- Spoon the meringue onto the traced circle and spread it into a nest with a slightly raised rim.
- Bake until the pavlova is dry and crisp on the outside and lifts off the paper easily.
- Étape 4
Cool the pavlova
- Turn the oven off and leave the pavlova inside with the door slightly ajar until completely cool.
- Étape 5
Whip the cream
- Whip the cold double cream with the powdered sugar to soft peaks.
- Étape 6
Assemble the pavlova
- Spread the whipped cream over the cooled pavlova.
- Spoon over the strawberry jam and raspberry jam and drizzle with the passion fruit pulp.
- Top with the strawberries and raspberries and dust with the crushed freeze-dried strawberries.
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