Pavlova with pastry cream
Adam Ragusea · ♥ 18.3K likes · 566.2K views · 9 min video
Read about meringue desserts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole kiwi
- 1 pint raspberries
Beat the whites with an electric mixer to soft peaks, a couple of minutes.
- 50 g powdered sugar
Whip in 50 g powdered sugar per egg white a tiny bit at a time, until the sugar is dissolved (rub some between the fingers to check).
Powdered sugar, a little at a time
Turn up the speed and beat to stiff peaks, about 10 more minutes.
- ½ tsp cornstarch
- ½ tsp lemon or lime juice
- salt
Mix in half a teaspoon cornstarch and half a teaspoon lemon or lime juice per egg white, with a pinch of salt.
Stabilising with cornstarch and acid
Spread the meringue on a parchment-lined baking sheet, with a small well in the centre and a rim around the edge.
- 1 tbsp granulated sugar
- 1 tsp cornstarch
- 60 ml evaporated milk
Whisk one tablespoon granulated sugar and one teaspoon cornstarch per egg yolk into the yolks until totally smooth.
Heat three-quarters of the evaporated milk in a small saucepan over medium-low; when it just starts to simmer, whisk it into the yolk mixture to temper the eggs.
Whisk constantly over medium-low heat, slowly bringing it to a simmer; as soon as it nears the boil, turn off the heat and whisk the lumps smooth.
- 1 tbsp butter
Whisk in one tablespoon butter per yolk in chunks, using the residual heat; do not overheat or the emulsion breaks.
Butter, vanilla and chilling
- vanilla
Whisk in a big splash of vanilla and the rest of the milk. Cover so it does not form a skin, and chill.
After 90 minutes turn off the oven and leave the meringue inside to dry at least two hours, ideally overnight.