Red Berry Pavlova by @stephanie__bienvenu

2h45

8 servings

🥚

150 g

Egg whites

🍬

300 g

Caster sugar

🧂

1 pinch

Salt

🍋

15 ml

Lemon juice

🍓

Freeze-dried strawberries

🍓

150 g

Strawberry puree

🫐

150 g

Raspberry puree

🍬

60 g

Sugar

5 g

NH pectin

🍫

White chocolate

🍫

Cocoa butter

Vanilla ganache

🫐

Red berries

  1. Place
    • Egg whites
    • Caster sugar

    Place the egg whites and sugar in the mixer bowl and heat over a bain-marie, whisking constantly, until it reaches about 50-55°C and the sugar is fully dissolved.

  2. Whip

    Remove from the bain-marie and whip in the mixer until the meringue is firm, glossy and cooled.

  3. Step

    Trace a circle as a guide for the shape.

  4. Pipe

    Pipe the meringue with a 15mm smooth nozzle, depositing small pearls one by one, forming the outer edge first then the inner edge, to build a crown shape.

  5. Sprinkle
    • Freeze-dried strawberries

    Sprinkle with freeze-dried strawberries.

  6. Bake

    Bake at 100°C with fan for about 1h30 to 2h, depending on the size of the pavlova, until dry on the outside while staying slightly soft in the center.

  7. Mix
    • Caster sugar

    Mix the sugar with the NH pectin.

  8. Heat
    • Caster sugar
    • Strawberry puree

    Heat the strawberry and raspberry purees, and at about 40°C gradually add the sugar-pectin mix while whisking.

  9. Boil

    Bring to a boil and hold for about 1 minute while stirring.

  10. Add
    • Lemon juice

    Add the lemon juice, mix, then transfer to a container and let cool before piping into the pavlova.

  11. Layer
    • White chocolate

    Brush a thin layer of melted white chocolate and cocoa butter inside the meringue shell for crunch and to protect it from moisture.

  12. Pipe
    • Vanilla ganache

    Pipe the vanilla ganache onto the meringue base.

  13. Pipe
    • Strawberry puree

    Pipe a few touches of the strawberry-raspberry confit over the ganache.

  14. Step
    • Red berries

    Generously top with fresh red berries.

Red Berry Pavlova by @stephanie__bienvenu

2h45

8 servings

🥚

150 g

Egg whites

🍬

300 g

Caster sugar

🧂

1 pinch

Salt

🍋

15 ml

Lemon juice

🍓

Freeze-dried strawberries

🍓

150 g

Strawberry puree

🫐

150 g

Raspberry puree

🍬

60 g

Sugar

5 g

NH pectin

🍫

White chocolate

🍫

Cocoa butter

Vanilla ganache

🫐

Red berries

Preparation Steps

  1. Step 1/14

    Place the egg whites and sugar in the mixer bowl and heat over a bain-marie, whisking constantly, until it reaches about 50-55°C and the sugar is fully dissolved.

  2. Step 2/14

    Remove from the bain-marie and whip in the mixer until the meringue is firm, glossy and cooled.

  3. Step 3/14

    Trace a circle as a guide for the shape.

  4. Step 4/14

    Pipe the meringue with a 15mm smooth nozzle, depositing small pearls one by one, forming the outer edge first then the inner edge, to build a crown shape.

  5. Step 5/14

    Sprinkle with freeze-dried strawberries.

  6. Step 6/14

    Bake at 100°C with fan for about 1h30 to 2h, depending on the size of the pavlova, until dry on the outside while staying slightly soft in the center.

  7. Step 7/14

    Mix the sugar with the NH pectin.

  8. Step 8/14

    Heat the strawberry and raspberry purees, and at about 40°C gradually add the sugar-pectin mix while whisking.

  9. Step 9/14

    Bring to a boil and hold for about 1 minute while stirring.

  10. Step 10/14

    Add the lemon juice, mix, then transfer to a container and let cool before piping into the pavlova.

  11. Step 11/14

    Brush a thin layer of melted white chocolate and cocoa butter inside the meringue shell for crunch and to protect it from moisture.

  12. Step 12/14

    Pipe the vanilla ganache onto the meringue base.

  13. Step 13/14

    Pipe a few touches of the strawberry-raspberry confit over the ganache.

  14. Step 14/14

    Generously top with fresh red berries.

Composition

Ingredients

Types

Eggs, Sugar, Spices, Fruit, Additives, Confectionery, Dairy, Fat

Ingredients

Egg whites, Caster sugar, Salt, Lemon juice, Freeze-dried strawberries, Strawberry puree, Raspberry puree, Sugar, NH pectin, White chocolate, Cocoa butter, Vanilla ganache, Red berries

Notes

Caster sugar (for the meringue), Lemon juice (for the meringue, for the confit), Freeze-dried strawberries (crushed, to sprinkle on the meringue before baking, amount not given), Strawberry puree (for the confit), White chocolate (melted with cocoa butter, brushed inside the meringue shell, amount not given), Cocoa butter (melted with white chocolate, amount not given), Vanilla ganache (piped for the filling, recipe and amount not given), Red berries (fresh, for topping, amount not given)

Allergens

Eggs, Milk, Soy

Dietetics

Dietary regimen

Low-Sodium, Nut-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 52g, Fat: 10g, Fiber: 2g, Sugars: 46g

Nutritional Information

Minerals

Sodium: 60mg, Calcium: 25mg, Potassium: 120mg, Iron: 0.3mg

Vitamins

Vitamin C: 20mg, Vitamin A: 60mcg, Riboflavin (B2): 0.1mg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

1 hour 45 minutes

Overall

2 hours 45 minutes

Difficulty

Level

Expert (4/4)

Steps

14 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Dinner Party, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@stephanie__bienvenu

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crisp, Soft, Creamy, Melt-in-the-mouth

Flavors

Sweet, Tangy, Fruity, Vanilla, Strawberry, Raspberry

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 1-2 days (assembled pavlova will soften over time due to moisture from toppings,keep in an airtight container,best eaten the day it is assembled), room temperature : a few hours (unfilled meringue shell only, kept dry and away from humidity), frozen : not recommended (freezing is not suitable for the assembled pavlova due to texture degradation of meringue and fresh fruit)