
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.
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