Red fruit pavlova
The pavlova is a dessert of Russian origin. We propose here a variant the red fruit dessert. Be sure to follow our recipe.
1. Trace circles of 7cm in diameter on to a parchment paper sheet with the aid of a cookie cutter. Put the sheet on the other side, and transfer on the oven tray.
2. Beat the egg whites until they are stiff. When they start to become firm, add slowly the caster sugar. When the sugar is well mixed and the egg whites are starting to take on a slight sheen, add the sifted icing sugar and mix well with a spatula.
3. Fill a piping bag with a small star tip. Start to make the discs of meringue within the circles drawn on the parchment sheet. Spread gently and lightly with a spoon to avoid having a base that is too thick.
4. Then mound the pavlova by piping three rounds without stopping. Bake for 120°C (th. 4) for 20 minutes, the at 90 °C (th. 3) for 3 hours.
5. Wash the strawberries, remove the stems and cut into quarters. Macerate the strawberries in the sugar. Make a chantilly by whisking the whipped cream with the mascarpone, the icing sugar and the vanilla.
6. Fill the pavlovas with the cream before serving and garnish with strawberries with the macerated juice, the blueberries and the raspberries. Add a few mint leaves to decorate. Serve immediately.
Photo credit : Sucré Salé
