Brown Sugar Pavlova with Red Fruits

Name: Brown Sugar Pavlova with Red Fruits
Yield: 10
Ingredients: 10.0g Corn flour; 50.0g Dark brown sugar; 200.0g Caster sugar combined; 4.0pc Egg whites, at room temperature; 1.0g Pinch of salt; 3.0ml Vanilla extract; 5.0ml White balsamic vinegar; 150.0g Carte D'or Chocolate Topping (6x1Kg); 300.0ml Whipped cream; 150.0g Cranberries, fresh; 150.0g Strawberries, fresh; 100.0g Carte D'or Strawberry Mousse (6x1Kg)

Designed for professional chefs, check out this Brown Sugar Pavlova with Red Fruits recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D’or Chocolate Topping, Carte D’or Strawberry Topping.

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The Meringue:

Corn flour 10.0 g
Dark brown sugar 50.0 g
Caster sugar combined 200.0 g
Egg whites, at room temperature 4.0 pc
Pinch of salt 1.0 g
Vanilla extract 3.0 ml
White balsamic vinegar 5.0 ml
Carte D'or Chocolate Topping (6x1Kg) 150.0 g
Carte D'or Chocolate Topping (6x1Kg)

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Plastic Bottle 314.60 EGP

6 x 1 Kg 1,887.30 EGP

Carte D'or Chocolate Topping (6x1Kg) added to cart

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Recommended price (including VAT)

The Toppings:

Whipped cream 300.0 ml
Cranberries, fresh 150.0 g
Strawberries, fresh 150.0 g
Carte D'or Strawberry Mousse (6x1Kg) 100.0 g

Desserts

Western Cuisine

Vegeterian

Christmas

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Preparation

The Meringue:
- Preheat your oven to 160°C.
- In a bowl, blend dark brown sugar and caster sugar.
- In a stand mixer with whisk attachment, beat the egg whites with the salt until soft peaks form.
- Begin to add mixed sugars in small additions until stiff peaks are formed, then reduce speed, adding vanilla, white balsamic and corn flour until completely combined.
- On a tray lined with greaseproof paper, equally divide the pavlova into 10 miniature pavlovas, drizzle with Carte D’or Chocolate Topping making swirls into the meringue. With the spoon make a small dent in the middle.
- Bake at 160°C for 40 minutes, then drop the temperature to 120°C for 45 minutes.
- Switch off the oven and allow to carry over cook and cool completely inside oven.
The Toppings:
- Whip the cream.
- Top on pavlovas.
- Top with fresh fruit.
- Add shaved dark chocolate if desired or drizzle with Carte D’or Strawberry Topping.
Chef’s Tips:
- You can make these meringues the day before and store in an air-tight container to avoid excess exposure to moisture.

Desserts

Western Cuisine

Vegeterian

Christmas

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Brown Sugar Pavlova with Red Fruits

Ingredients