As promised, I’m going to start offering holiday recipes. I really like this Advent period when we think about delicious little festive dishes.
The first dessert that I offered for the holidays was my huge favorite of the summer. I made everyone around me taste it. Each time, he was wildly successful. It must be said that the Pavlova roll is a little cloud in the mouth, a delight that combines crunch and sweetness.
Aesthetically, the Pavlova roll is absolutely perfect!
It is this last point that made me decide to wait until now to share the recipe. It will definitely change from the classic yule log on a festive table.
I guarantee a great success for this magnificent and delicious dessert.
4 egg whites
170g caster sugar
1 tsp cornstarch
1 tsp white vinegar
Preheat the oven to 160°C.
Whisk the egg whites.
As soon as the whisks begin to trace, start adding the sugar, very slowly, spoon by spoon.
Add the vinegar and cornstarch and mix gently.
Spread the meringue on a Flexipat.
Bake for 20 to 25 minutes. The meringue should be lightly golden.
Leave to cool for a few minutes, then turn the meringue over on a silpat lightly covered with icing sugar.
Carefully unmold the meringue.
Let cool completely.
250g full cream
35g icing sugar
Whip the cream and the very cold mascarpone until you have a nice whipped cream.
Add the icing sugar and lime zest. Whisk.
Cut the pineapple into small cubes and sprinkle with a squeeze of lime juice.
Spread the cream on the cold meringue, keeping a strip of a few cm without cream, on the top. This will be the part that will come under the wrap.
Spread the pineapple cubes over the cream.
Roll the meringue using the silpat.
Refrigerate for about 2 hours.
Decorate and serve.
To finish: the meringue obtained with this cooking at 160°C is crunchy on top and soft below.
Cornstarch and vinegar allow you to have a meringue that holds well after cooling.
The next day, the Pavlova roll is almost just as good… Well, it’s not certain that there are any left!