Brown Sugar Pavlova with Red Fruits

Designed for professional chefs, check out this Brown Sugar Pavlova with Red Fruits recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D’or Chocolate Topping, Carte D’or Strawberry Topping.

The Meringue:
- Preheat your oven to 160°C.
- In a bowl, blend dark brown sugar and caster sugar.
- In a stand mixer with whisk attachment, beat the egg whites with the salt until soft peaks form.
- Begin to add mixed sugars in small additions until stiff peaks are formed, then reduce speed, adding vanilla, white balsamic and corn flour until completely combined.
- On a tray lined with greaseproof paper, equally divide the pavlova into 10 miniature pavlovas, drizzle with Carte D’or Chocolate Topping making swirls into the meringue. With the spoon make a small dent in the middle.
- Bake at 160°C for 40 minutes, then drop the temperature to 120°C for 45 minutes.
- Switch off the oven and allow to carry over cook and cool completely inside oven.
The Toppings:
- Whip the cream.
- Top on pavlovas.
- Top with fresh fruit.
- Add shaved dark chocolate if desired or drizzle with Carte D’or Strawberry Topping.
Chef’s Tips:
- You can make these meringues the day before and store in an air-tight container to avoid excess exposure to moisture.