What is there extraordinary in a pavlova, it is beyond appearances a cake that is super lightweight (good here I’m not talking about calories, of course !), even after a good meal is a dessert which is really appreciable. The pavlova is one of my favorite deserts, yes, because the combo meringue/whipped cream/fruit to it it is just perfect (you know best in life ?! Not me !!!). I had already made pavlova by here, a the whipped coconut and lychees and mini-pavlovas, but never a nice big pavlova traditional. Well, it is things done, so I give you the basics with this pavlova with red fruits and chantilly cream vanilla, but you do what you want ! I like red fruits because their acidity goes well with the sugar in the meringue but it is also the season of strawberries so it’s up to you. In any case, have fun with this dessert that can be customizes to the infinite, as by the whipped cream that can be flavored by the fruit chosen
Go to this, I wish you a good weekend, personally I’m already in the mountains to recharge myself for a few days !
Pavlova with red fruit
Save Print Ingredients
- 4 egg whites
- 120 g of powdered sugar
- 120 g of icing sugar
- 1 pinch of salt
- 40 cl of liquid cream
- 30 g of icing sugar
- 1 pinch of vanilla powder
- 250 g of red fruits
- Preheat the oven to 90°.
- Mount the egg whites with the pinch of salt and then add the powdered sugar three times, continuing to whisk. Then add the icing sugar and stir with a spatula. Put the meringue into a piping bag.
- Pochez the pavlova in first forming a thick circle and then shape the edges back to the top with the pastry.
- Bake 1 hour and 15 minutes.
- Make the chantilly cream by whipping the whipping cream well chilled and then incorporating the sugar and vanilla, continuing to whisk so that it is firm. Put in a piping bag.
- Assemble the pavlova by adding the whipped cream to the centre of the meringue and arrange the fruit red