INGREDIENTS For Pavlova 5 free-range eggs 200Gr Sugar 2 tbsp corn starch ½ tbsp lemon juice ½ tbsp Bourbon vanilla powder Pinch of salt For Topping Fresh or frozen fruits (raspberries, strawberries, or blueberries) Red fruit sauce (optional) For Whipped Cream 150Gr Raw cream 250Gr Cream cheese 2 tbsp powdered sugar RECIPE Preheat the oven to 180C. Line a large baking sheet with parchment paper. Set aside. In a bowl of a stand mixer, beat the egg whites on high speed until soft peaks form. Gradually add in the sugar and beat until stiff peaks form. Using a spatula, add in the lemon juice, vanilla extract, and cornstarch and gently mix until well blended. Pipe meringue into small (size of your preference) nests onto the parchment paper. To make room for toppings, indent the center with a spoon. Bake in preheated oven at 130C-140C for about 30 minutes depending on how strong is your oven. After 30 minutes turn off the oven and leave the meringues inside for some 10-15 minutes. Take them out and let them completely cool down before adding the cream and toppings. To make the whipping cream, beat cold whipping cream, and cream cheese with powdered sugar until whipped and spreadable. Once the meringue nests are completely cooled down, pipe into each one whipped cream and top with a little fresh fruit. Serve and enjoy! SHOP THE MAISON DUFFOUR INGREDIENTS HERE
INGREDIENTS For Pavlova 5 free-range eggs 200Gr Sugar 2 tbsp corn starch ½ tbsp lemon juice ½ tbsp Bourbon vanilla powder Pinch of salt For Topping Fresh or frozen fruits (raspberries, strawberries, or blueberries) Red fruit sauce (optional) For Whipped Cream 150Gr Raw cream 250Gr Cream cheese 2 tbsp powdered sugar RECIPE Preheat the oven to 180C. Line a large baking sheet with parchment paper. Set aside. In a bowl of a stand mixer, beat the egg whites on high speed until soft peaks form. Gradually add in the sugar and beat until stiff peaks form. Using a spatula, add in the lemon juice, vanilla extract, and cornstarch and gently mix until well blended. Pipe meringue into small (size of your preference) nests onto the parchment paper. To make room for toppings, indent the center with a spoon. Bake in preheated oven at 130C-140C for about 30 minutes depending on how strong is your oven. After 30 minutes turn off the oven and leave the meringues inside for some 10-15 minutes. Take them out and let them completely cool down before adding the cream and toppings. To make the whipping cream, beat cold whipping cream, and cream cheese with powdered sugar until whipped and spreadable. Once the meringue nests are completely cooled down, pipe into each one whipped cream and top with a little fresh fruit. Serve and enjoy! SHOP THE MAISON DUFFOUR INGREDIENTS HERE
