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 egg whites at room temperature (120 grams)
150 grams of caster sugar extra fine
150 grams powdered sugar
a pinch of salt
300 ml whipping cream
200 grams of brown or cream of chestnuts
2 ripe persimmons
80% dark chocolate for decoration
ground roasted hazelnuts for decoration
To prepare the pavlova with chestnut cream and persimmon sauce you must first prepare the meringue base. Preheat oven to 80 degrees static. For the meringues in a bowl, put egg whites and granulated sugar until stiff and mount them with an electric mixer or with a planetary. In the first case it will take at least 15 minutes. When the egg whites will be white, shiny and swollen feet add the sifted powdered sugar and salt. Continue to whisk for another minute or two, until all the sugar won't be well blended to egg white.
Line a baking sheet with parchment paper. Pour the mixture to the meringue into a pastry bag and make the meringue nests on the baking sheet, the size you prefer, then dig slightly with a spoon up to form a hollow, then you will fill with the cream of chestnuts.
Bake the meringues for 2 hours, until they are hard to the touch and shiny, then turn the oven off, leave it slightly anged and let the meringues dry inside until completely cooled.
Put the chestnut cream in a bowl and mix with a spatula until softened her up. Whip the cream with vanilla extract and combine it with chestnut cream, stirring gently so as not to remove the mixture. Pour cream into a pastry bag and fill the mini Pavlove.
Wash persimmons, remove the peel and the petiole and liquidize the pulp, while passing the pulp through a sieve Cacchi.
Garnish with grated dark chocolate mini pavlove autumn, toasted hazelnuts in the persimmon sauce. Bon appétit!