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Pavlova


Preparation : 20 min Resting : -
Cooking : 2 hr 30 min Equipment : piping bag (optional)
Difficulty :
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for Serves 6 :
French meringue  
125 g icing sugar 
125 g caster sugar  
5 egg whites
Whipped cream
300 ml whipping cream
1 level tbsp vanilla-flavoured sugar
Decoration
100 g strawberries
100 g raspberries 
mint leaves 
French meringue
1Separate the eggs.
2Beat the egg whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first.
3When the egg whites are stiff, gradually add the two sugars via the feed tube or opening. Continue whisking for 1 minute. The whites should be firm.
4Line a baking tray with baking parchment and pipe* or spoon small circles of meringue (about 8 cm across) onto it.
5Bake in a very cool oven (60 °C) for 2½ hours.
Whipped cream
1Chill the bowl and ingredients in the fridge for 1 hour beforehand.
2Pour the cream into the bowl equipped with the whisk.
3Switch your food processor on, remembering to remove the pusher.
4Whisk for 8-10 minutes, keeping a careful eye on the cream to make sure it does not turn into butter. When the cream starts to thicken, add the vanilla sugar.
5Just before serving, coat the meringues in whipped cream. Add the fruit and mint leaves.

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