Menu
loyalty points

  1. Home
  2. Recipe
  3. Brown Sugar Pavlova with Red Fruits
  1. Recipe

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.

Brown Sugar Pavlova with Red Fruits – - Recipe

Ingredients

−
+

The Meringue:

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

  1. 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.

  2. 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.

  3. Chef’s Tips:

    • You can make these meringues the day before and store in an air-tight container to avoid excess exposure to moisture.
Home
Home
Products
Products
Recipes
Recipes
Minicart
Cart
Menu
Menu