Dessert
Pavlova
2 h 30Pour 8Nutri-Score D€€
D
2 h 30
2 h 30Pavlova
recette de
@joakimpratchef
@joakimpratchef
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
egg whites (at room temperature)Produits laitiers4 morceaux
caster sugarÉpicerie220 g
cornstarch (sifted)Épicerie10 g- white vinegarÉpicerie5 ml
- vanilla extractÉpicerie5 ml
- heavy cream (very cold)Produits laitiers300 ml
- powdered sugarÉpicerie30 g
strawberries (hulled and halved)Fruits et légumes250 g
passion fruit (pulp scooped out)Fruits et légumes2 morceaux
par portion
Nutrition
255kcal
- Glucides
- 36 g
- Protéines
- 2 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Robot pâtissier
Saladier
Plaque de cuisson
Spatule
Four
pas à pas
Préparation
- Étape 1
Preheat the oven
- 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, a spoonful at a time, and keep whisking until the meringue is stiff and glossy.
- Fold in the cornstarch, vinegar and vanilla extract.
- Étape 3
Shape and bake
- Spoon the meringue onto the tray and shape it into a circle, building up the sides to form a shallow well.
- Bake until the outside is crisp and dry and the base lifts off the paper cleanly.
- Turn the oven off and leave the pavlova inside to cool completely.
- Étape 4
Whip the cream
- Whip the cold heavy cream with the powdered sugar to soft peaks.
- Étape 5
Assemble
- Spread the whipped cream over the cooled pavlova.
- Top with the strawberries and spoon over the passion fruit pulp.
- Serve immediately.