After spending a few days in the Mediterranean sun, here I am, back with a new recipe: the red berry pavlova! I’m sharing it with you quickly because it’s an ultra-simple and oh-so-indulgent recipe! After the strawberry pavlova in individual portions, here I present the giant version with a mix of red berries. This recipe can of course be adapted to your liking, and you can use your favourite seasonal fruit! If you don’t know the pavlova, it’s high time you gave in to the meringue + chantilly + fruit combo! 🙂
I’ve also published other photos of the same dessert at the bottom of the article… I’ve made this recipe several times and each time I look for a new shape to give my dessert!
Ingredients & preparation
3 components · Full recipe
Meringue
Ingredients
- 120 g (4.2 oz) egg whites
- 120 g (4.2 oz) caster sugar
- 120 g (4.2 oz) icing sugar
- 5 g (0.2 oz) cornflour
- 1 pinch of salt
Preparation
1
Preheat the oven to 90°C / 194°F (100°C / 210°F maximum).
2
Separate the egg whites from the yolks. Ideally, the whites should be at room temperature.
3
Add a pinch of salt if you wish.
4
Begin whisking the egg whites with an electric mixer or stand mixer on low speed to incorporate as much air as possible. The whites will start to foam.
5
Gradually add the caster sugar once the whites are already holding.
6
Continue whisking to firm up the meringue. When you lift the whisk out of the meringue, a stiff peak (bec d’oiseau) should form.
7
Add the sifted icing sugar and cornflour and fold in gently with a rubber spatula.
8
Divide the meringue between two piping bags: one fitted with a plain 14 mm nozzle and one fitted with a Saint-Honoré nozzle.
9
Place a sheet of baking paper on a baking tray. Using the bag with the plain nozzle, pipe a large meringue spiral. With the second bag, pipe rows of meringue all around the outside to create a raised border.
10
Bake for 1 hour 30 minutes to 2 hours.
11
The meringue is ready when it lifts off the baking paper cleanly. It should be crisp on the outside and soft and marshmallow-like inside.
Vanilla Chantilly Cream
Ingredients
- 300 g (10.6 oz) full-fat liquid cream
- 30 g (1.1 oz) mascarpone
- 3 tbsp icing sugar
- 1 vanilla pod
Preparation
1
Place the bowl and the whisk attachments of your electric mixer in the freezer for at least 15 minutes.
2
Pour the cream and mascarpone into the chilled bowl and begin whisking at medium speed, then as the cream starts to thicken, increase the speed. The cream will gradually rise and firm up.
3
Check the consistency from time to time by stopping the mixer and observing how it looks. It is ready as soon as it holds completely — if you turn the bowl upside down, it should not fall out. Be careful not to over-whip, or you will end up with butter. You need to know when to stop.
4
Don’t forget to add the icing sugar and vanilla seeds when the cream is almost fully whipped.
5
Transfer to a piping bag fitted with a plain nozzle and keep refrigerated until assembly.
Assembly
Ingredients
- strawberries
- raspberries
- lime
- blueberries
Preparation
1
Quickly rinse the strawberries and hull them. Pat dry with kitchen paper, then halve them lengthways.
2
Quickly rinse the raspberries and blueberries.
3
Spoon the chantilly cream into the hollow of the pavlova.
4
Arrange the fruit over the chantilly in a harmonious pattern.
5
Zest a lime over the top and add one or more mint leaves.
Gallery
