Pavlova Cake

NICE TO KNOW

One of my absolute favorite summer desserts. light and crispy meringues, delicate Mousseline cream with a hint of vanilla and fresh strawberries – unforgettable combination. Classic Pavlova cake usually is served with whipped cream, I offer you to use Mousseline cream because it has a much richer taste and suites Pavlova very well

MERINGUE

For 6 meringue baskets
Eggs – 200 g (4 pc)

Sugar – 400 g

PREPARATION

1. Preheat oven to 100C. Line 2 baking trays with baking paper
2. Use an electric mixer to whisk egg whites until soft peak form
3. Gradually add sugar and continue whisking increasing speed until stiff peaks

4. Spoon meringue into a piping (pastry) bag fitted with star-shaped nozzle (tip)
5. Pipe the meringue forming baskets
6. Bake meringues for 1 hour 30 minutes
7. Turn oven off and leave meringues to cool in the oven

MOUSSELINE CREAM

Egg yolk – 4 pc
Milk – 400 g
Vanilla seeds
Sugar – 60 g
Flour – 25 g
Corn starch – 25 g
Gelatin powder – 2 g
Butter – 100 g
Mascarpone – 50 g
Whipping cream – 100 g

PREPARATION

1. Sprinkle the powdered gelatin over 12 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked.
2. Pour the milk in a saucepan, add a few vanilla seeds. Bring it to simmer. Remove from the heat
3. Whisk egg yolks, sugar, flour, and corn starch in medium bowl to blend
4. Gradually whisk hot milk mixture into yolk mixture
5. Return custard to saucepan. Bring the custard to boil and simmer it for 2 min, stirring continuously
6. Remove from the heat. Add soaked gelatin into hot crème Anglaise and stir until it is completely dissolved
7. Cool down to 40C, add cubed butter and process it with an immersion blender until smooth
8. Cool down to room temperature
9. Pour whipping cream and mascarpone in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream). Then mix it into the custard
10. Transfer mousseline cream into a fridge and keep it cooled for min 5 hours

TO ASSEMBLE

1. Spoon cooled cream into a piping (pastry) bag fitted with star-shaped nozzle (preferably the same that you used for piping the meringues)
2. Pipe out mousseline cream in the meringue baskets, decorate Pavlova cakes with fresh strawberries
3. Remember to fill meringues with the cream right before eating them, because meringues are easily dissolved by water in the cream

Hope you liked the recipe and will enjoy the cake as well!

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