
STRAWBERRY PUREE PAVLOVA
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
Featured Product

Whipping Cream35.5% Fat 1ltr
The recipe, Step by Step
Elements
- SPONGE
- CHEESE & CHOCOLATE CREAM
- SYRUP
- STRAWBERRY CONFIT
- MERINGUE
Décor:
-
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.
-
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.
-
SYRUP
Step 1: Boil the sugar and water.
Step 2: Add strawberry Liquor.
-
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.
-
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.