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.