PAVLOVA

INGREDIENTS

MERINGUE

3 egg whites
180 g of sugar
1 g of salt
1 tbsp. of alcohol vinegar
15 g of cornstarch

CHANTILLY CREAM

400 ml of Milkaut Profesional Cream 44%
20 g of sugar
vanilla essence as needed

DECORATION

blueberries, strawberries, raspberries, etc. as needed
tempered chocolate as needed

MILKAUT SOLUTIONS

Cream 44%

Ideal for patisserie. Quick to whip up and easy to work with, the foam maintains its stability for an extended period and remains uniform.

PROCESS

MERINGUE

Whisk the egg whites and salt together until stiff peaks form. Slowly add in the sugar and vinegar until the meringue is firm. Gently fold in the cornstarch. Pipe meringue discs on a non-stick silicone baking sheet or similar surface. Bake at a low temperature of 80-100 °C for around 2 hours and 30 minutes. Set aside.

CHANTILLY CREAM

Dissolve the sugar into the Milkaut Profesional Cream 44% and cool in the refrigerator for 2 hours. Whip the cream until soft peaks form. Add in the essence and mix well. Set aside.

ASSEMBLY

Spread the Chantilly cream over the meringue discs and decorate with peaks of Milkaut Profesional Cream 44%, fresh fruit, and tempered chocolate curls.

TAGS

Cream 44%

Dessert