43
Preparation: 20 min
Cooking: 2h30
Material: piping bag*
Pavlova
For the French meringue
Break the eggs. Separate the whites from the yolks.
In the bowl fitted with the whisk, beat the eggs until stiff
for 5 minutes, taking care to remove the pusher.
Add the sugar and icing sugar slowly via the feed tube. Let it
run for 1 minute. The mixture should be firm.
On a baking sheet lined with parchment paper, make small
circles (about 8 cm) with a piping bag * (or a spoon).
Slide the oven at 60°C/ 140°F (gas mark 1) for 2 ½hours.
Cool.
For the whipped cream see page 20
Just before serving, drizzle meringues with whipped cream.
Add fruits and mint leaves.
Ingredient
(serves 4-6)
• 100g sugar
• 100g icing sugar
• 100g strawberry
• 100g raspberry
• 4 egg white
• Mint leaves
Whipped cream
• 200ml whipped cream
• 1tsp icing sugar
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