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Australia is known for its little too wild fauna but it is also able to produce a lot of sweets
Today we try pavlova.
Made with Swiss meringue, whipped cream and fruit, this dessert is perfect for a convivial moment and end the evening with a cloud in your mouth.
You are free to use fruits that you prefer, that been lying in your kitchen or to adapt to the season.
It is possible to prepare the meringue in advance knowing that it is necessary to wait the cooking (1h30) and the cooling of the meringue. So if you plan to enjoy it at noon it is better to do it the night before and prepare the rest at the time of serving.
AuthorFatouCategoryBreakfast/Brunch, Desserts, Desserts, VegetarianDifficultyIntermediate
Preheat the oven to 100°
Beat the egg whites until it becomes frothy.
Gradually add the granulated sugar by tablespoons for better dissolution.
Mix the cornstarch and lime juice and add to the eggs by continuing beating the eggs
Once the eggs are firm enough to form bird's beaks with the whisk add the lemon zest and powdered sugar, mix with the help of a spatula.
On parchment paper, using a glass, draw the circles side by side to form the crown.
Turn the paper over to avoid marking on the meringue.
Put a hint of meringue at each corner of the paper so that it does not move.
Using a pastry bag, form your crown with the circles drawn for guiding.
With a spoon form hollows so that you can deposit the cream and fruit.
Cook the meringue for 1h30 and let it cool.
Put the heavy cream in the freezer for about twenty minutes so that it cools.
Using an electric whisk, whisk the cream and a tablespoon of sugar to get your whipped cream.
Add whipped cream in the hollows as well as fruit. You can add passion fruit around the crown.
Ingredients
Directions
Preheat the oven to 100°
Beat the egg whites until it becomes frothy.
Gradually add the granulated sugar by tablespoons for better dissolution.
Mix the cornstarch and lime juice and add to the eggs by continuing beating the eggs
Once the eggs are firm enough to form bird's beaks with the whisk add the lemon zest and powdered sugar, mix with the help of a spatula.
On parchment paper, using a glass, draw the circles side by side to form the crown.
Turn the paper over to avoid marking on the meringue.
Put a hint of meringue at each corner of the paper so that it does not move.
Using a pastry bag, form your crown with the circles drawn for guiding.
With a spoon form hollows so that you can deposit the cream and fruit.
Cook the meringue for 1h30 and let it cool.
Put the heavy cream in the freezer for about twenty minutes so that it cools.
Using an electric whisk, whisk the cream and a tablespoon of sugar to get your whipped cream.
Add whipped cream in the hollows as well as fruit. You can add passion fruit around the crown.