Mont Blanc Pavlova
How do you get a perfect pavlova? This recipe is hot from James' meringue masterclass and gives you all the tips you need to get it right every time!
Ingredients
For the meringue:
- 5 egg whites
- 250g sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
For the topping:
- 400ml double cream
- 400g chestnut puree
- 150g caster sugar
- 12 marron glace
Method
Line a 42 x 27 cms (approx.) baking tray with baking parchment, Preheat the oven to 100ºC/200ºF/gas mark 1/2.
In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a sift peak. Add the cornflour and vinegar then whisk again.
Draw a 20cm (8 inch) circle on the baking parchment, flip it over and place back on the baking tray. Spoon on the meringue, building it up high and round off the edges with a spatula.
Bake in the oven, on the middle shelf, for 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
To assemble, place the meringue on a serving plate. Place the caster sugar into a non-stick pan over a low heat and allow to melt to a liquid caramel.
Spoon the cream onto the meringue. Put the puree through a ricer and allow to fall on top of the cream. Decorate with marron glace and drizzle over caramel.
Ingredients
For the meringue:
- 5 egg whites
- 250g sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
For the topping:
- 400ml double cream
- 400g chestnut puree
- 150g caster sugar
- 12 marron glace
Method
Line a 42 x 27 cms (approx.) baking tray with baking parchment, Preheat the oven to 100ºC/200ºF/gas mark 1/2.
In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a sift peak. Add the cornflour and vinegar then whisk again.
Draw a 20cm (8 inch) circle on the baking parchment, flip it over and place back on the baking tray. Spoon on the meringue, building it up high and round off the edges with a spatula.
Bake in the oven, on the middle shelf, for 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
To assemble, place the meringue on a serving plate. Place the caster sugar into a non-stick pan over a low heat and allow to melt to a liquid caramel.
Spoon the cream onto the meringue. Put the puree through a ricer and allow to fall on top of the cream. Decorate with marron glace and drizzle over caramel.
