Tiramisu pots
Summer fruit pavlova
bowl
bowl
× 6/8
whisk
• 3 cups of strong coffee
• 3 eggs
• 1 box of sponge fingers
• 75 g caster sugar
• 1 tablespoon Amaretto
• 250 g mascarpone
• A little bitter
cocoa powder
• 4 egg whites
• Pinch of salt
• 90 g caster sugar
• 90 g icing sugar
• 3 g vanilla extract
• 1/2 tsp of vinegar
• 6 g corn flour
• 284 ml thick
crème fraîche
• 40 g caster sugar
• 450 g strawberries
or raspberries
Separate the egg yolks from the egg whites. In the stainless
steel bowl, mix the egg yolks and the sugar using the multi-
prong whisk at maximum speed for 2 minutes until the mixture is
white. Add the mascarpone and whisk again at maximum speed
for 2 minutes. Place this cream in a bowl and set to one side.
Wash and dry the stainless steel bowl and the whisk. Pour the
egg whites into the stainless steel bowl and attach the balloon
whisk. Work the egg whites until they form stiff peaks, whisk
for 30 seconds at speed 6, add 1 teaspoon of sugar and whisk
again for 1 and a half minutes at maximum speed. Gently fold the
beaten egg whites into the mascarpone cream using a spatula.
Assembly:
Mix the tablespoon Amaretto with the strong coffee.
Soak some sponge fingers in the coffee then place them in
the bottom of the glass pot as the first layer. Add a layer of
cream, then another layer of soaked sponge fingers. Repeat
until the glass pot is full, finishing with a layer a cream. Dust
with cocoa powder and place the glass pots in the refrigerator
for at least 12 hours.
Tip: Replace coffee with fruit juice and add fresh fruit for a
light dessert.
* Alcohol abuse can seriously damage your health - drink
responsibly
Prepare the meringue:
Preheat the oven to 110°C. Add the
egg whites and salt to the stainless steel bowl fitted with the
balloon whisk. Whisk at maximum speed for 2 and a half
minutes. Without stopping the machine, add the caster sugar
and leave to whisk until the mixture becomes firm. Turn down
to speed 4 and add the corn flour and icing sugar then turn up
to the maximum speed for 15 seconds. Use a 10 cm diameter
ring to divide the mixture into 8 meringues flattened with the
back of a spoon. Bake for about 1 hour 15 minutes. Turn off
the oven and leave the meringues for 1 hour. Place them on a
rack without the parchment paper.
Prepare the whipped cream:
Clean the bowl and whisk, then
put them in place on the machine. Pour the cream and sugar into
the bowl and whisk at speed 5 for 30 seconds noting carefully
when the cream starts to stiffen. Leave the whipped cream
somewhere cool until it is used.
Assembly:
Place the meringue on a platter, cover with whipped
cream and add the fruit on top. For an even better pavlova, put
it in the refrigerator for 1 hour before serving.
whisk
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