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.
Ingredients
Brown Sugar Pavlova with Red Fruits
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E£0.0
The Meringue:
Corn flour
/g
10.0 g
0%
Dark brown sugar
/g
50.0 g
0%
Caster sugar combined
/g
200.0 g
0%
Egg whites, at room temperature
/pc
4.0 pc
0%
Pinch of salt
/g
1.0 g
0%
Vanilla extract
/ml
3.0 ml
0%
White balsamic vinegar
/ml
5.0 ml
0%
Carte D'or Chocolate Topping (6x1Kg)
/g
150.0 g
0%
187
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The Toppings:
Whipped cream
/ml
300.0 ml
0%
Cranberries, fresh
/g
150.0 g
0%
Strawberries, fresh
/g
150.0 g
0%
Carte D'or Strawberry Mousse (6x1Kg)
/g
100.0 g
0%
/
The Meringue:
-
Corn flour 10.0 g
-
Dark brown sugar 50.0 g
-
Caster sugar combined 200.0 g
-
Egg whites, at room temperature 4.0 pc
-
Pinch of salt 1.0 g
-
Vanilla extract 3.0 ml
-
White balsamic vinegar 5.0 ml
The Toppings:
-
Whipped cream 300.0 ml
-
Cranberries, fresh 150.0 g
-
Strawberries, fresh 150.0 g
-
Carte D'or Strawberry Mousse (6x1Kg) 100.0 g
Preparation
-
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.
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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.
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Chef’s Tips:
- You can make these meringues the day before and store in an air-tight container to avoid excess exposure to moisture.
