And what if you were tempted by a delightful pavlova with this recipe? Shaped like a Christmas tree, it is perfect for enhancing your festive dessert.
For the meringue: line 3 baking sheets with parchment paper, drawing circles with the following dimensions on each sheet: 24 cm, 20 cm, 18 cm, 15 cm, 8 cm, 2 cm. In a mixer equipped with a whisk, beat the egg whites until stiff peaks form. Gradually add the powdered sugar, mixing a little at a time.
Continue beating the eggs until the mixture is thick and smooth. Sift the cornstarch over the meringue. Add the white vinegar and vanilla extract. Whip for an additional 5 to 10 seconds. Remove the meringue from the mixer, clean the bowl and the whisk. Repeat the same process for the second portion.
To assemble: shape the meringue bases using a piping bag. They should have a thickness of about 1 cm. Smooth the top and repeat with the remaining circles. The smallest one will be formed with a star-shaped tip. With this tip, create small patterns around the edge of each meringue base.
Bake the meringue at 120 °C for 30 minutes, then lower the temperature to 100 °C and continue baking for 1 hour 30 minutes to 2 hours until the meringue is completely dry. Turn off the oven and let the meringue cool. You can store the meringue circles in an airtight container for up to one week.
For the pastry cream: soak the gelatin sheets in a small container of cold water suitable for the microwave. Heat the milk with the vanilla pod and seeds. Whisk the sugar, egg yolks, whole egg, cornstarch, and salt.
Gradually incorporate the warm milk into the egg mixture, being careful not to add too much at once to avoid separating the mixture. Strain and discard the vanilla pod. Return the saucepan to medium heat and continue to heat while stirring constantly until thickened.
Melt the gelatin in the microwave for 5 to 10 seconds, being careful not to burn it. Then, add it to the warm mixture while whisking quickly. Also incorporate the butter. Cover the surface of the pastry cream with plastic wrap and let it cool at room temperature.
Whip the cream until it firms and fold it into the cooled custard. Cover and refrigerate until everything is firm. To assemble: place the large circle on a 27 cm plate.
Spread the pastry cream and repeat with the remaining circles. Top with the smallest one. Sprinkle with berries and serve with powdered sugar. The pavlova should be served immediately to prevent the meringue from becoming too soft.
Tip: If you want to create a pavlova that will hold up throughout the evening, put buttercream and vanilla icing between each layer; this will provide stability, and it can be used as a centerpiece for your table.
0 servings
10
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