Dessert
Pavlova Plate with Berries and Mascarpone Cream
2 h 30Pour 6Nutri-Score D€€
D
2 h 30
2 h 30Pavlova Plate with Berries and Mascarpone Cream
ce qu’il vous faut
Ingrédients
egg whites (at room temperature)Autres4 morceaux
caster sugarÉpicerie240 g
cornstarch (sifted)Épicerie10 g- white vinegarÉpicerie5 ml
- vanilla extractÉpicerie5 ml
mascarpone (cold)Produits laitiers250 g- double cream (cold)Produits laitiers200 ml
- powdered sugar (sifted)Épicerie40 g
blueberries (fresh)Fruits et légumes150 g- raspberries (fresh)Fruits et légumes100 g
- blackberries (fresh)Fruits et légumes100 g
- redcurrants (fresh, on the stem)Fruits et légumes50 g
par portion
Nutrition
372kcal
- Glucides
- 50 g
- Protéines
- 4 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Robot pâtissier
Saladier
Casserole
Plaque de cuisson
Spatule
Poche à douille
Four
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Whip the mascarpone cream
- Whip the cold mascarpone, double cream and powdered sugar until firm and smooth.
- Keep chilled until serving.
- Étape 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.
les plus cuisinées d’abord