Today a really sweet spring: strawberry and raspberry pavlova. Candida meringue and cream even more candid, lit by the red notes of strawberries and raspberries and the green of herbs. I, I really love good Sicilian confectionery, I wanted to prepare a version mignon, to eat in two bites. I know the pavlova-size is a beautiful sweet, I would say monumental. That brought to the table amazes the diners But I preferred these mini pavlova garnished with small strawberries of Terracina and raspberries, also for your convenience. The pavlova, at the cut, crumbles relentlessly while in this case is nice and will remain beautiful, until the last bite.
Of course you can decorate the cake with your favorite fruit, but in strawberry season I couldn't resist. That's why I suggest you take a look at all my RECIPES WITH STRAWBERRIES, as the CREAM TART AND STRAWBERRIES FRESCHAnd or the SOFT CAKE WITH CREAM AND STRAWBERRIES. I would have liked to use mango or maracuja as well, but I've found, so I opted for the red fruit, which in my opinion warrants the glance on the candor of the meringue.
Italian meringue must be candid
One word on the Italian meringue (that is raw egg whites with sugar): as you can see is white, Candida. And so must be: to get it, you don't have to succumb to the temptation of quick. Cooking the meringue is slow, very slow and very low oven. The recipe of Michael Roux, that I followed in doses, includes a 100-degree cooking for an hour and a half, but in the picture I saw her lightly browned. I baked at 80 degrees for 2 hours and then I let it dry in oven until cool shells. I am satisfied with the result. And what do you think, try this strawberry and raspberry pavlova?