The secret to getting a beautiful Pavlova is all about the ability to dry the meringue French the oven.
By: Sweet Shades & Delights
The basic recipe is: meringue, fruit, whipped cream. I revisited the recipe with a French meringue, a cream mousse and mascarpone, which makes our dessert softer and a berry cover.
- 100 g icing sugar
- 100 g sugar
- 100 g egg white
- 1/2 tbsp salt
- 200 gr cream 35%
- 90 gr mascarpone
- 20 g sugar
Did you know that
sugar delays the formation of the foam and provides it with stability during cooking in the oven.
Step 1 – Meringue French
Prepare the Meringue French. In order for it to come well you just have to whip the egg white by adding the caster sugar little by little.
Then add the icing sugar , also little by little.
Transfer the French meringue to a sac à poche with a ripple nozzle (steel tip), then on a baking tray lined with baking paper (I use silicone upholstery I find myself much better) shape the meringue into the desired shape and bake in the oven at 95°C for 1h30.
Preheat the oven before use
After cooking The color of our mini Pavlova must remain white. Turn off the oven and let it cool.
Step 4 – Mousse
Meanwhile, as our mini Pavlova cools down, prepare the Mousse that will fill it.
For the Mousse, place the mascarpone, 35% cream, caster sugar and whipped everything in a bowl.
Step 5 – Composition
Form a circle in the mini Pavlova and distribute the Mousse in the center. Finally, garnish with fresh strawberries, blackberries, small mint leaves and a sprinkle of icing sugar.
You can store pavlova shells, without covering them, otherwise they become soft for a maximum of 4/5 days