Strawberry Pavlova
Meringue, Chantilly and fresh fruits: Pavlova is always a delicious treat!
| Serve | Preparation | Rest | Backing |
| 6 | 1h | 12h | 2h30 |
Ustensils
As well as the usual pastry equipment, you’ll need a pastry bag and a pastry plain tip n°12.
Ingredients
Swiss Meringue
- 100g sugar
- 100g icing sugar
- 100g egg whites
Recipe
Organisation, steps of production
Some steps must be done in advance, here is the order in which it is best to make the recipe.- Start the day before with the preparation for the Jasmine Tea Chantilly and set aside in the fridge before using it to make the Pavlova.
- Make the Swiss meringue, which takes 2 hours to bake.
- Prepare the strawberry confit with jasmine tea, which should cool.
- Make the hazelnut biscuit.
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