Home » Pavlova with strawberries and raspberries

Pavlova with strawberries and raspberries

A spring dessert with a great effect

by Ada Parisi
5 min read
Pavlova alle fragole con lamponi e panna: un dolce sofisticato ma facile

How to make strawberry Pavlova recipe at home

Pavlova with strawberries and raspberries: Today the recipe for a spring dessert of great effect, perfect for the Easter period. A light and modern alternative to the traditional PASTIERA NAPOLETANA or to BAKED CASSATA SICILIAN. The Pavlova is a recipe simple to be done but you have to do a little’ of attention to obtain a perfect result. With a white meringue as the cream, lit up by the red notes of the strawberries and raspberries and the green of aromatic herbs. I, As a good Sicilian, I love the Petit Fours, I wanted to prepare the Pavlova with strawberries and raspberries in a Mignon version, to eat in two bites.

The recipe for strawberry pavlova

Life-size pavlova is a beautiful dessert, I would say monumental. That brought to the table amazes the diners But I preferred these Mini pavlovas 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 the fruit of your choice, 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 TART FRESH STRAWBERRIES AND CREAM or the SOFT CAKE WITH CREAM AND STRAWBERRIES. Or the LIGHT STRAWBERRY TART (STRAWBERRY PIE). 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.

How to get a candid Italian-style meringue

Now I'll explain How to get a really candid Italian-style meringue. The Italian-style meringue is made with Raw whipped egg whites with sugar, Unlike French meringue which involves a sugar syrup. CHow do you see the meringue It's 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, strawberry pavlova with raspberries and cream: The recipe of Michael Roux, that I followed in doses, It includes a kitchenette 100 degrees for an hour and a half, but in the picture I saw her lightly browned. I cooked it at 80 degrees for 2 hours and then I let the shells dry in the oven until cooled. I am satisfied with the result. Have a good day!

Pavlova alle fragole con lamponi e panna: un dolce sofisticato ma facile

STRAWBERRY AND RASPBERRY PAVLOVA

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

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

sugar, just enough to sweeten the cream

300 grams between strawberries and fresh raspberries

mint leaves for garnish

thyme for garnish

Procedure

Put in a large bowl the egg whites and granulated sugar until stiff and mount them with an electric mixer or with a planetary. When, lifting the beaters, whites will be white, transparencies, swollen and firm, combine salt and powdered sugar and beat for another minute or two, until all the sugar won't be well blended to egg white.

Preheat oven to 80 degrees static. Line a baking sheet with parchment paper. Put the egg white mixture into a piping bag and, using the tip that you prefer, form of round to oval meringue nests, then with a spoon remove the middle part to form a nest that you will fill with whipped cream and fruit when cooked.

With what further fate of small meringues of various shapes and sizes, with which you can decorate your cakes, Since you retain (If sealed and kept in a dry place) up to one month.

Strawberry pavlova with raspberries and cream:

Bake for 2 hours, until the meringues will not be harsh to the touch and shiny, then turn the oven off and let dry meringue inside until completely cooling.

Whip the cream with sugar, in the quantity you prefer (consider that the meringues are already very sweet), Put the whipped cream in a piping bag and fill the mini pavlovas, Decorating with small clumps. Garnish the cakes with strawberries and raspberries and garnish with fresh mint (where you have used the strawberries) and thyme (where you have used the raspberries).

Do not store this cake in the refrigerator, because the meringues are enemies of damp. I would suggest stuff will eat only what you believe. Bon appétit!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

 

You've already seen these recipes?

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.