Strawberry Pavlova Landscape

STRAWBERRY PUREE PAVLOVA

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Ingredients


  • SPONGE

    • 450g Egg
    • 235g Granulated sugar
    • 230g Flour
    • 100ml Vegetable oil
  • CHEESE & CHOCOLATE CREAM

    • 150g White chocolate 33%
    • 360g Avonmore Cream cheese
    • 24g Granulated sugar
    • 270ml Avonmore Professional 35.5% Whipping Cream
    • 12g Gelatine leaves
    • 500g Avonmore Professional 35.5% Whipping Cream
  • SYRUP

    • 300g Sugar
    • 150ml Water
    • 20ml Strawberry liqueur
  • STRAWBERRY CONFIT

    • 112g Strawberry purée
    • 25g Raspberry purée
    • 15g Granulated sugar
    • 3g NH pectin
    • 18g Lemon juice
    • 6g Gelatine mass
  • MERINGUE

    • Egg White 150g
    • Granulated Sugar 300g
    • Vinegar 10g

The recipe, Step by Step


Elements

  1. SPONGE
  2. CHEESE & CHOCOLATE CREAM
  3. SYRUP
  4. STRAWBERRY CONFIT
  5. MERINGUE

Décor:

  1. SPONGE

    Step 1: Preheat the oven to 180°C.

    Step 2: Heat the eggs and sugar to 40 degrees.

    Step 3: Add flour and vegetable oil

    Step 4: Add cake mixture to cake tin and bake in the preheated oven for approx 10 minutes.

  2. CHEESE & CHOCOLATE CREAM

    Step 1: Make a ganache using 270g of cream and the white chocolate.

    Step 2: Add cream cheese, sugar and melted gelatine.

    Step 3: Add the remaining 500g of whipping cream and mix well.

  3. SYRUP

    Step 1: Boil the sugar and water.

    Step 2: Add strawberry Liquor.

  4. STRAWBERRY CONFIT

    Step 1: Heat the strawberry puree and raspberry puree together to approx. 40°C.

    Step 2: Add pectin and sugar and bring to the boil.

    Step 3: Add lemon juice and gelatine mass.

  5. MERINGUE

    Step 1: Preheat the oven to 90°C.

    Step 2: Make a meringue by whisking the egg whites and half the sugar at a medium speed with an electric whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

    Step 3: Reduce the mixer speed and add the vinegar.

    Step 4: Increase mixer speed gradually adding remainder of the sugar, whisk until stiff peaks form.

    Step 5: Pipe your mini meringues for garnishing and spread the rest of the mix on a tray.

    Step 6: Cook at 90°C until your shapes can be lifted off the paper without sticking.