Red fruits Pavlova

Recipe by: Magimix

Preparation : 25 min

Cooking : 2 h

Total time : 3 h 25

Rest : 1 h

Accessories :

8 people

210 g egg white

300 g icing sugar

1 g cream of tartar

600 g double cream

200 g raspberry

75 g redcurrant

3 fig

10 sprigs rosemary

Associated products

5200XL PREMIUM FOOD PROCESSOR

5200XL FOOD PROCESSOR

4200XL FOOD PROCESSOR

3200XL FOOD PROCESSOR

RECIPE STEPS

1Preheat the oven to 120°C Fan and line a baking tray with parchment paper.

2To dry out the egg whites, add the 210g into the metal bowl and run EXPERT 10:00/speed 3/58°C, with the lid cap removed. Halfway through the programme wipe the lid & sides with a clean towel to remove excess moisture. Repeat this step towards the end of the programme.

210 g egg white

Expert | 10:00 / 3 / 58°C

3Fit the whisk attachment and add in the sugar & cream of tartar. Run BEATEN EGG WHITES 7:00/speed 7/58°C. Remove the lid cap after the first few seconds.

300 g icing sugar
1 g cream of tartar

Beaten egg whites | 07:00 / 7 / 58°C

4Then run BEATEN EGG WHITES 7:00/speed 7/0°C. You should now be able to see a vortex pattern left by the whisk.

Beaten egg whites | 07:00 / 7 / __°C

5Spoon the meringue onto the parchment paper and form into a ring. Using the back of the spoon make a small shallow trench in the meringue for the cream & fruit to sit in.

6Transfer to the centre of the oven and bake for 2 hours. The outside of the meringue will have just turned hard, and you will be able to peel away the parchment paper. Turn off the oven and leave the meringue inside the oven, with the oven door slightly ajar, to cool and dry. Long enough for the meringue to completely cool to room temperature.

7To make the coulis, fit the Food Processor attachment with mini bowl. Place 100g of the raspberries into the mini bowl and AUTO for 30secs. Pass through a sieve.

100 g raspberry

Robot

8Make sure the cream is very cold, either straight from the fridge or place in the freezer for 30mins. Fit the whisk attachment into the metal bowl and add in the cream. Run BEATEN EGG WHITES 1:30/speed 7/0°C. Watch the cream closely and keeping stopping to check for the consistency of soft peaks. Depending on the temperature of the cream this should be around the 1min mark.

600 g double cream

Beaten egg whites | 01:30 / 7 / __°C

9Spoon the cream into the trench of the meringue. Drizzle over some of the coulis and arrange the remaining raspberries, redcurrants and figs on top. Decorate with rosemary sprigs and dust with icing sugar.