A wonderful and classic dessert, learn how to make it like a real Chef.
175gr egg white
175gr caster sugar
2gr cream of tartar
Dried strawberry 1-2 mm
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.
240gr puree of strawberries
150gr sliced fresh stawberries
5 leaves of spearmint
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.
Puree of forest fruits
10gr agar agar
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.
800gr whipping cream
20gr caster sugar
1 vanilla stick
Put all the ingredients in the mixer bin and mix them together. Decorate with chocolate leaves.
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.