Desserts
100
Pavlova
For the meringue:
Separate the eggs and whisk the whites for at least 5-10 minutes in the bowl with
the egg whisk; removing the pusher from the feed tube first.
When the eggs form peaks, gradually add the granulated and powdered sugar
via the feed tube. Continue whisking. The mixture must become stiff.
Using the forcing bag* (or a spoon), form rounds of meringue (3-4-inch thick)
on a baking tray that has been lightly oiled or covered with a sheet of baking
parchment.
Bake in the oven at 210°F (gas mark
1
/
2
) for 1
1
/
2
hours.
Allow to cool, then put in the fridge.
For the whipped cream:
Put the bowl and the ingredients in the fridge for 1 hour. Pour the whipping
cream into the bowl with the egg whisk. Whip the cream, then add the vanilla
sugar.
Blend for 8-10 minutes, making sure that the cream does not turn into unsalted
butter.
Just before serving, coat the meringues with whipped cream and add the fruit
and mint leaves.
Experiment with other types of fruit, such as peaches, apples and grapes.
You can also serve this dessert with a red fruit coulis.
25 min.
Food processor 3200
3200
4200
5200
Serves 2 4 6 8
3 5 6 8
7 tbsp 9 tbsp
3
/
4
cup
3
/
4
cup
7 tbsp 9 tbsp
3
/
4
cup
3
/
4
cup
3
/
4
cup 1
1
/
4
cups 2 cups 2
1
/
4
cups
Eggs
Granulated sugar
Powdered sugar
Forcing bag* (optional)
Whipping cream
1
122
2 oz 4 oz 5 oz 7 oz
2 oz 4 oz
5 oz
7 oz
To taste To taste
To taste
To taste
Vanilla flavored sugar
Strawberries
Raspberries
Mint leaves
25 min.20 min.
20 min.Preparation
1
1
/
2
hrs1
1
/
2
hrs1
1
/
2
hrs
1
1
/
2
hrsCooking
•
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