Pavlova
Asma’s notes - 25.04.2020
👉For the meringue part, I followed exactly step by step Richi Kägi’s recipe inspired from Zoë François.
Original link: https://www.instagram.com/p/B_IUAoWH-LP/
4 large eggwhites (150g)
200g sugar
50ml cold water
1 tsp white vinegar
1 Pinch Salt
1 large Tbsp cornstarch
1 tsp Vanilla extract
See the pictures and the link for the steps.
Baking: 30 Minutes at 150C, then reduce to 135C, for another 45 Minutes.
Turn off oven and let the pavlova sit in the cooling oven for at least 3 hours or overnight and keep the LIGHT ON !!
NEVER OPEN THE DOOR, IT WILL CRACK MORE !
👉For the strawberry filling, I was inspired by Charles & Ava’s Raspberries Confit, replicating Cyril Lignac’s Pavlova.
Link: https://www.youtube.com/watch?v=6Etc3R4EMYw
👉The chantilly cream topping was improvised and customized with La Gruyère Double Crème to add a Swiss touch 😉
200g Double Crème
330ml cream
70g sugar (could be less)
1 tsp vanilla extract
1/2 Lemon zest and juice
It’s a lot of work but really worth it! 👌❤️
👉For the meringue part, I followed exactly step by step Richi Kägi’s recipe inspired from Zoë François.
Original link: https://www.instagram.com/p/B_IUAoWH-LP/
4 large eggwhites (150g)
200g sugar
50ml cold water
1 tsp white vinegar
1 Pinch Salt
1 large Tbsp cornstarch
1 tsp Vanilla extract
See the pictures and the link for the steps.
Baking: 30 Minutes at 150C, then reduce to 135C, for another 45 Minutes.
Turn off oven and let the pavlova sit in the cooling oven for at least 3 hours or overnight and keep the LIGHT ON !!
NEVER OPEN THE DOOR, IT WILL CRACK MORE !
👉For the strawberry filling, I was inspired by Charles & Ava’s Raspberries Confit, replicating Cyril Lignac’s Pavlova.
Link: https://www.youtube.com/watch?v=6Etc3R4EMYw
👉The chantilly cream topping was improvised and customized with La Gruyère Double Crème to add a Swiss touch 😉
200g Double Crème
330ml cream
70g sugar (could be less)
1 tsp vanilla extract
1/2 Lemon zest and juice
It’s a lot of work but really worth it! 👌❤️