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Ingredients
- The meringue
- 4 egg whites (about 120 g of whites)
- 200 g caster sugar
- 1 months of maïzena
- 1 tsp white vinegar
- Mascarpone whipped cream
- 100 g of mascarpone
- 100 g whole cream
- 30 g caster sugar
- 1 vanilla pod
- wild mara strawberries
- raspberries
- gooseberries
- mint leaves
- icing sugar
Instructions
- The meringue Preheat the oven to 100 ° C draw a circle 22 cm in diameter on a baking sheet and turn it over (not to transfer the pen on the meringue).
- Now prepare the meringue: whip up the whites at medium speed, and when they are already sparkling, start adding the sugar little by little.
- Once you have added half of the sugar, increase the speed of the beater and whip thoroughly for 30 seconds once you have added everything.
- Add the cornstarch (sifted better) and white vinegar, whip just enough to mix well.
- Form your meringue circle then give small effects with a mini spatula and bake for 3 hours at 100 ° C.
- Once the meringue disc is cooked, turn off the oven and let it dry again for several hours (I leave it all night in the oven).
- Mascarpone whipped cream Put the cream, the mascarpone, the vanilla and the sugar in the tank of your robot.
- Mount the cream in soft chantilly, book in the fridge until assembly.
- Editing (AT THE LAST TIME) Put the meringue disc on your serving platter.
- Garnish with a good layer of mascarpone whipped cream, make a beautiful composition with red fruits.
- Sprinkle some icing sugar with a little bag and drop a few mint sprigs here and there.
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