Strawberry Pavlova


Meringue, Chantilly and fresh fruits: Pavlova is always a delicious treat!



As well as the usual pastry equipment, you’ll need a pastry bag and a pastry plain tip n°12.


Swiss Meringue

  • 100g sugar
  • 100g icing sugar
  • 100g egg whites


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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