Yellow fruit Pavlova cloud made with
– a meringue
– whipped cream
– and yellow fruit.
Equipment used
– Baking tray
– Baking paper
– Plain pastry bag
– Pastry bag
Ingredients
Meringue
80g egg whites160g sugar12g cornflour6g lemon juice
Chantilly cream 150g cold single cream30g caster sugar
+ Yellow fruit (peaches and apricots)
+ a few mint leaves
The recipe
Serves 5 Pavlova clouds
Meringue80g egg whites160g sugar12g cornflour6g lemon juice
Place the egg whites, caster sugar, cornflour and lemon juice in a bowl. Beat the egg whites with an electric mixer until the meringue is firm and smooth. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking tray lined with baking paper.
Bake at 90°C for 2? hours, then leave in the oven for a further 30 minutes.
Chantilly cream 150g cold single cream (30% fat)30g caster sugar
Whip the cold cream with an electric mixer. Use single cream with a minimum fat content of 30% (I often use Président Fleurette Extra). Gradually add the caster sugar. Fill a piping bag fitted with a plain tip with this whipped cream.
Assembly
Poach the whipped cream over the meringues.
Top with yellow fruit and mint leaves. Chill until ready to eat. I served these pavlovas with a fresh fruit salad.
Tip : If you don’t want to eat your pavlovas straight away, we recommend applying a little melted white chocolate with a brush before poaching the whipped cream to protect your meringues from humidity.
