Good morning, Today we make together a sweet autumnal flavours and colours: the autumn pavlova with chestnut cream and persimmon sauce. You can also make one large size pavlova, but I like to make many small, so that everyone has his pastry and that the cake does not crumble when cut. Among other things I find so beautiful and poetic these small islands of meringue candida. If you are going to prepare a dessert buffet for festive menus, or just to spoil your friends and family at Christmas and new year, saved the recipe.
Meringues and pavlova: some advice
The autumn pavlova with chestnuts and persimmons is also a sweet completely gluten. The meringues are prepared in advance and for the cream and the sauce takes 10 minutes, even less. You can assemble the pavlova with chestnut cream with a few hours in advance and store everything in a cool, dry place. Not in the refrigerator otherwise moisture will ruin the meringue: Remember that moisture is the enemy of sugar. Or you can garnish the pavlova with chestnut cream and persimmon sauce just before serving: It will take 5 minutes and serve a homemade cake at the moment is priceless.
As I recommended in the recipe of PAVLOVA CON PANNA, STRAWBERRIES AND RASPBERRIES (Why not prepare both for having two variants for all tastes and a magnificent combination of colors?) I only say one thing about Italian meringue. Italian meringue, prepared with egg whites with raw sugar, must be candid. white. To get it, you don't have to succumb to the temptation of speed and increase the oven temperature. Serves 80 degrees for 2 hours cooking a relentlessly. Is, If you like chocolate, try the Meringues STUFFED WITH CHOCOLATE AND NUTS.
4 comments
SLURP!!! are too enticing this candy
Hi Thousand thanks!!! I embrace you strong!ADA
Hello Ada,
I tested your recipe, I really liked the persimmon brings freshness
I usually do what is called Mont Blanc
Thank you for sharing your recipes that inspire me
Bonne journée Municipality.
Bonjour Maite, I also really like the khaki-chestnut association, It's perfect…