Red fruit pavlova with
– a meringue
– a mascarpone whipped cream,
– red fruits
– a quenelle of cherry sorbet
– and a pistachio lace tuile.
Ingredients
Meringue
80g egg whites160g sugar12g cornflour6g lemon juice
Mascarpone whipped cream150g cold single cream75g mascarpone40g caster sugar
Pistachio lace tuile30g chopped unsalted pistachios60g caster sugar15g flour25g orange juice30g melted butter
The recipe
For 5 Pavlovas
Meringue80g egg whites160g sugar12g cornflour6g lemon juice
Pour the egg whites, caster sugar, cornflour and lemon juice into a bowl. Beat the egg whites with an electric mixer until the meringue is firm and smooth. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking tray lined with baking paper.
Bake at 90°C for 2 h 30 minutes, then leave in the oven for a further 30 minutes.
Mascarpone whipped cream150g cold single cream75g mascarpone40g caster sugar
Whip the cold cream with the mascarpone using an electric mixer. Use liquid cream with a minimum fat content of 30% (I often use Créme Fleurette Extra de Président). Gradually add the caster sugar. Fill a piping bag fitted with a plain tip with this whipped cream.
Assembly
Poach the whipped cream over the meringues.
Note: As my Pavlovas were eaten straight away, I didn’t brush on a little white chocolate to protect them from damp.
Top with red fruit, strawberries, raspberries, redcurrants and blueberries. I added a few mint leaves.
Pistachio lace tuile30g chopped unsalted pistachios60g caster sugar15g flour25g orange juice30g melted butter
Chop the unsalted pistachios.
Pour the flour and caster sugar into a bowl.
Add the melted butter and orange juice. Mix well.
Finish by adding the chopped pistachios. Chill for at least 30 minutes.
Spoon very small amounts of pastry (1/2 teaspoon) onto a baking tray lined with baking paper. Place in the oven at 180°C and bake until golden brown. The tiles will harden as they cool.
Just before serving I added a quenelle of cherry sorbet which I moulded into the silikomart quenelle mould.
