The ultimate Pavlova. Do it as a chef.

A wonderful and classic dessert, learn how to make it like a real Chef.

Meringue 

175gr egg white

175gr sugar

175gr caster sugar

2gr cream of tartar

Dried strawberry 1-2 mm

 

Preparation

Whisk the egg whites with the mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, and the cream of tartar , until the meringue looks glossy. Whisk in the caster sugar. Spread the meringue inside the circle, bake for 2 hours, then turn off the heat and let the pavlova cool completely inside the oven.

Strawberries compote

35gr sugar

8gr pectin

240gr puree of strawberries

150gr sliced fresh stawberries

5 leaves of spearmint

Preparation

Heat the sugar and mashed strawberries over medium-high heat until the sugar dissolves. Add fresh strawberries and pectin. Remove from heat and transfer to a mason jar or container. Allow to cool. Add the mint in pieces.

Forest fruits

Puree of forest fruits

10gr agar agar

15gr sugar

Preparation

in a pot, put the puree to boil. Add the sugar and agara agar. Remove the potfrom the fire and allow to cool, then cut with a coupat.

Mascarpone cream

800gr whipping cream

100gr mascarpone

20gr caster sugar

1 vanilla stick

Preparation

Put all the ingredients in the mixer bin and mix them together. Decorate with chocolate leaves.

 

Assembly

Take the meringue and put it over the layer of jelly fruit. Then, fill it with the strawberry – spearmint compote. Add a big fresh strawberry cut into four pieces, on top of it. Use the pastry bag with toothed horn to cover the strawberry with the mascarpone cream, garnish with chocolate leaves and serve with strawberry sauce.

 

 

 

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