It is perfect, very fine, elegant, fresh fruit taste and a little crunchy consistency from meringue. Fruits you can use whatever they are in season, it all depends on your preferences, because cream is combined with any fruit.
This variant of Pavlova I like the most, it is interesting but also simple, the only thing is to be patient with the meringue top, and be very careful not to tan it.
I discovered the Swiss Meringue Recipe while working on this Pavlova, so now I show you a first reason to use it without fear and with confidence. You see what a white and fluffy beauty came out to me, I assure you that it tastes even finer.
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Prepare the Swiss meringue as presented in the recipe.
On a piece of baking paper draw a circle about 26-28 cm in diameter.
With a few drops of meringue, attach the baking paper to the oven tray.
With a spoon, put about half the amount of meringue on the drawn circle and spread it evenly over the entire surface.
Put the rest of the meringue in place and make a higher border (use dui wider).
If you don't have pos + dui, use a spoon, put the edges more nicely, important to be high.
This is what my meringue top looks like, what is left of the egg white, I made a few more small meringues for decoration and the little ones' appetites :)
Bake the top for 3-4 hours at 60-70 degrees, from time to time leave the oven slightly ajar for 20-30 minutes. Put a towel or pencil in the door, then close the door again to bake the meringue.
I do this to have an immaculate white meringue, not yellow or brown, this is what happens if the temperature is lower and the meringue sugar caramelizes.
Until the meringue is done, prepare the milk buttercream according to the recipe here. Allow to cool well.
If you have another verified recipe, use that one.
A first test to check if the worktop has baked enough is to come off the baking paper easily.
When it is ready, take it out of the oven and let it cool.
When you have the meringue top and the chilled milk cream well, start whipping the whipped cream.
You have the complete instructions here . So the whipped cream is prepared just before the cake is assembled.
Now we start assembling the cake.
Put the top on a plate and grease it in the middle with jam - so that the meringue from the cream and whipped cream does not soften too quickly.
Put a layer of sour cream, be sure to leave room for whipped cream.
And put the last layer on the whipped cream.
Wash the fruits, cut them (if necessary), drain the water well and distribute them evenly over the whipped cream.
Don't skimp on fruit, the more the better.
On top you can decorate with a few small meringues or melted chocolate, etc.
You can serve the cake immediately, in this case the cream will be a little softer, the meringue stronger.
After 3-4 hours in the fridge, the whipped cream and cream become firmer, the meringue a little softer and you will have a firmer and straighter section.
I liked it more like that, after the fridge, but it depends on the time available and your taste.
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