Pavlova

Ingredients

While the original Pavlova is known for its tropical fruit toppings, this French adaptation focuses on the vibrant flavors of red fruits, such as strawberries, raspberries, and cherries. Additionally, the French version emphasizes the delicate nature of the meringue, ensuring a light and crisp texture that perfectly complements the fruity topping. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 cup (150g) strawberries, sliced 1 cup (150g) strawberries, sliced
• 1 cup (150g) raspberries 1 cup (150g) raspberries
• 1/2 cup (75g) cherries, pitted and halved 1/2 cup (75g) cherries, pitted and halved

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 37g, 34g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, whisk the egg whites until stiff peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, white vinegar, and vanilla extract to the egg whites. Continue whisking until the mixture is glossy and holds its shape.
4. 4.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
5. 5.
   Bake the meringue in the preheated oven for 1 hour and 30 minutes, or until it is crisp on the outside and slightly soft on the inside. Allow it to cool completely.
6. 6.
   In a separate mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
7. 7.
   Carefully transfer the cooled meringue to a serving platter. Spread the whipped cream evenly over the meringue.
8. 8.
   Arrange the sliced strawberries, raspberries, and cherries on top of the whipped cream.
9. 9.
   Serve immediately and enjoy the delightful flavors of Meringue aux Fruits Rouges.

Treat your ingredients with care...

• Egg whites — Ensure that there are no traces of egg yolk in the whites, as even a small amount can prevent the whites from properly whipping.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream to achieve the best results.
• Strawberries — Select ripe and sweet strawberries for the best flavor. If they are large, consider halving or quartering them for easier arrangement on the meringue.
• Raspberries — Gently rinse the raspberries just before using them to remove any debris, but avoid soaking them in water as they are delicate.
• Cherries — Use fresh cherries and remove the pits before halving them. If fresh cherries are not available, you can use frozen cherries that have been thawed.

Tips & Tricks

• To achieve a crisp meringue, make sure the egg whites are at room temperature before whisking.
• Avoid making the meringue on a humid day, as moisture in the air can affect its texture.
• Allow the meringue to cool completely in the oven with the door slightly ajar to prevent it from collapsing.
• For an extra touch of elegance, dust the finished Meringue aux Fruits Rouges with powdered sugar before serving.
• Experiment with different combinations of red fruits, such as blackberries or pomegranate seeds, to personalize your Meringue aux Fruits Rouges.

Serving advice

Serve the Meringue aux Fruits Rouges immediately after assembling to maintain the crispness of the meringue. Cut it into wedges and use a sharp knife to ensure clean slices. Pair each serving with a dollop of whipped cream and a sprig of fresh mint for an added touch of sophistication.

Presentation advice

Present the Meringue aux Fruits Rouges on a beautiful serving platter or cake stand to showcase its elegance. Garnish the dessert with a dusting of powdered sugar and a few extra fresh berries for a pop of color. Consider serving it alongside a decorative bowl of whipped cream for guests to help themselves to an extra dollop.