Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pavlovas
Raspberry curd
To serve
How it's done
Pavlovas
Beat the egg whites with the salt until stiff. Add half of the sugar, continue to beat using the whisk on a mixer until the mixture turns glossy. Add the remainder of the sugar and the lemon juice, continue to beat until the egg whites are fine-textured, glossy and very stiff. Using 2 tablespoons, place 4 small mounds of the meringue mixture on a baking tray lined with baking paper.
To bake/dry
Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 2 hrs. Then switch the oven off and leave the pavlovas to cool in the oven with the door slightly ajar.
Raspberry curd
Pass the raspberries through a sieve into a pan (yields approx. 120 g of puree). Add the cornflour and all the other ingredients up to and including the salt, whisk together, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, continue to stir briefly, then pour into a bowl through a sieve. Place a sheet of cling film directly on top of the curd, leave to cool, chill for approx. 1 hr.
To serve
Plate up the pavlovas, stir the raspberry curd until smooth, spread on top of the pavlovas, garnish with the nuts and raspberries.
| Tip: | Transfer the beaten egg whites to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe 4 heart-shaped pavlovas (each approx. 8 cm in diameter) onto a baking tray lined with baking paper. |
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