Pavlova with Bonne Maman Red Berry
Jams
Dessert
Strawberry
Raspberry
Medium
Steps
- Preheat the oven to 120°C (250°F) convection.
- In a stand mixer, begin to whip the egg whites at medium speed.
- When they become frothy, gradually add the sugar in a steady stream. Increase the speed and whip for about 10 minutes, until you obtain a firm and glossy meringue.
- Halfway through, scrape down the sides of the bowl to prevent the sugar from sticking. The meringue should be smooth, shiny, with no visible sugar grains.
- Add the cornstarch and vinegar, then whip for another 1 to 2 minutes.
- Pipe the meringue onto a baking sheet lined with parchment paper (using a piping bag or simply a spoon).
- Bake for 1 hour 30 minutes at 120°C (250°F).
- Turn off the oven, open the door slightly to let out the moisture, and let the meringue cool inside for several hours (ideally overnight).
- Secondly, whip the very cold cream with the icing sugar and vanilla until you obtain a soft and airy texture.
- Garnish the pavlova with cream, add fresh fruit, then a few generous spoonfuls of your choice of "Plus de fruit, moins de sucre" red fruit jam.
- Finish with a light dusting of icing sugar.
