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NOROHY VANILLA BERRY PAVLOVA

NOROHY VANILLA BERRY PAVLOVA

NOROHY VANILLA BERRY PAVLOVA

An original recipe by Norohy Chef Guillemette Auboyer

Serves 6-8 people

Category: Cakes and Tarts

Difficulty: Easy

Baking: 1 hour

INGREDIENTS

FOR THE MERINGUE:
3 egg whites
75g sugar
75g confectioner’s sugar

FOR THE CREAM:
125g heavy cream 36%
125g mascarpone
50g confectioner’s sugar
1 bean Tahitian Vanilla Bean

FOR THE FILLING:
AN strawberries
AN raspberries
AN blueberries
AN currants, etc.

INSTRUCTIONS

FOR THE MERINGUE:

Preheat the oven to 210°F (100°C).
Make the meringue. Beat the eggs to stiff peaks while gradually adding the sugar.
Use a spatula to gently fold in the confectioner’s sugar.
Pour the meringue onto a baking tray lined with baking paper, and shape it into a 20cm disk.
Bake for approx. 1 hour until the meringue is hard at the edges.

FOR THE CREAM:

Prepare the cream: Put the chilled heavy cream, mascarpone, confectioner’s sugar, and vanilla seeds into a bowl and beat until you have a chantilly.

FOR THE FILLING:

When you are ready to serve, spread the cream over the meringue and cover it with berries.