Give in to Maud’s pavlova, the young winner of the Best Pastry Chef 2021

We still remember Maud, the young winner of the Best Pastry Chef 2021, who amazed us with her technique. She today she promises to delight our taste buds with a Pavlova recipe with exotic fruits. A recipe that she promises to bring sunshine to your plate. We give you her recipe!

We know her from the “Best pastry chef” on M6 that she won, Maud is a talented young pastry chef. Her Instagram is full of recipes that are as aesthetic as they are gourmet. The last post of her? A delicious exotic Pavlova. This dessert made with meringue, whipped cream and fruit is a classic that can be eaten all year round. A safe bet when you want to have fun. Her meringue brings crunchiness, where her whipped cream is full of sweetness and lightness. Without forgetting the aromas and flavors that the fruit generously sprinkled on it gives us. Maud, here, has opted for fruits that will take us on a journey … Pineapple, mango, coconut or even vanilla. This Pavlova promises to be tasty! Don’t wait any longer, we put the recipe right here to make it at home!

The exotic recipe of Maud’s Pavlova

ingrediants

For the lime meringue

  • 100 g of egg whites
  • 100 g of powdered sugar
  • 100 g of fine sugar
  • 1 lime


For the exotic fruit salad

  • ½ mango
  • 1 piece of pineapple
  • juice of half a lemon
  • 2 tablespoons of grated coconut 🥥
  • a little vanilla powder


For the vanilla whipped cream

  • 300 g liquid cream
  • 60 g of mascarpone
  • 1 teaspoon of vanilla powder
  • 15 g of powdered sugar

Recipe

Preheat the oven to 190 ° C.

In a bowl put the egg whites and sugar. Melt slightly in a double boiler before beating quickly with an electric whisk. The result should be springy, firm and smooth (bird’s beak at the tip of the whip).

Add the icing sugar and grate some lemon zest. Put in a pastry bag.
On a baking sheet, place the parchment paper. Then form a disc with the meringue. To do this, starting from the center, make a spiral disc. Using a Saint-Honoré spout, make a crown around the disc.

Cook for 2 hours.

Cut the mango and pineapple into small pieces, put them in a salad bowl. Add the lemon, coconut and vanilla powder and mix well. Book fresh.

To make the whipped cream, whip the mascarpone, liquid cream and icing sugar together with the vanilla powder at medium speed with an electric mixer. The whipped cream is well leavened when it has a nice creamy and homogeneous consistency.

In the crown of meringue, lay a first layer of whipped cream. Place a little fruit salad on top. Cover with the rest of the whipped cream, cooking with a Saint-Honoré nozzle. Decorate with the rest of the fruit.
Enjoy your meal !

Kenwood KMX760GD Kmix Copper Food Processor

© Kenwood
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