It’s the new snobbism of trendy tables and couture Parisiennes. The pavlova, an airy dessert by excellence « meringue + whipped cream + red fruit» pays homage to the famous Russian dancer. An ultra-light and delicate dessert, naturally!
For 4 individual pavlovas
Preparation: 30 min
Cooking: 1 h
Cooling down: 2 h
Preheat the oven to 180° C.
Prepare the meringue: in a salad bowl, beat the egg whites into snow peaks and the powdered sugar. Incorporate the lemon juice and the starch, mix delicately.
On a plaque covered with waxed cooking paper, form 4 meringue circles. Using the back of a spoon dipped in water, create a slight dos hollow at the centre of the meringues.
Lower the thermostat to 120 °C. Bake for 1 hour, turn off the oven, leave the door ajar and allow the meringue to dry for at least 2 hours.
In a stainless steel bowl, beat the cold cream into a firm chantilly, incorporate the glazed sugar and the mascarpone, very delicately.
Divide the chantilly on the pavlovas. Decorate them with fresh fruit and eventually add a topping.
This is a low calorie festive dessert with its red fruit, rich in anti-oxidants.
Photo credit: © Daniel METTOUDI / CEDUS
Styling: Lucie Dauchy
Also discover the strawberry tiramisu of Julie Andrieu and the recipe for pavlova with strawberries.
