Pavlova with Tangerine and Black Truffles
This absolutely amazing pavlova with tangerine and black truffles recipe was provided by Chef Vladislav Djatsuk, regarded as one of Estonia’s best.
He is the Head Chef of both the Tchaikovsky and Mon Repos restaurants located in Estonia’s beautiful capital city. Enjoy!
Pavlova with Tangerine and Black Truffles
Ingredients
Creme "pasteur":
- 6 gelatine sheets
- 100 g whipped cream
- 100 g yogurt
- 10 egg yolks
- 160 g sugar
- 20 g starch
- 60 g flour
- 1 l milk
- 100 g glucose
- 20 g vanilla
- 1 orange zest
- 20 g liquor
"Pavlova" cream:
- 200 g whipped cream
- 200 g mascarpone
- 200 g patiseur cream
- 20 g sugar
Merengue:
- 300 g egg whites
- 450 g sugar
- 2 tbsp apple vinegar
Instructions
How to Make Creme „Patiseur”:
- In a mixing bowl mix together egg yolk, sugar, starch and flour.
- In a pot mix together milk, glucose, vanilla, orange žest and make it boil.
- Carefully stir in the yolk mix. Keep stirring on a low heat so it doesn’t burn, until a creamy consistency is formed. Cool it down.
- Make a whipped cream and mix it with plain yogurt.
- Melt gelatine sheets and stir into the cream.
- Mix together boiled cream and whipped-yogurt cream.
How to Make „Pavlova“ Cream:
- Mix together wipped cream, mascarpone and sugar.
- Stir into the „Patiseur“ cream and put it in the pastry bag.
How to Make Merengue:
- Preheat the oven to 70° C/ 158 ℉ and line a baking sheet with parchment paper.
- In a mixing bowl whip the egg whites until you can see traces of the whisk.
- Gradually add the sugar and whip to stiff, glossy peaks.
- Add 2 tablespoons of apple vinegar and whip 1 minute more.
- Transfer to a piping bag and pipe small drops round, approximately 6 on each meringue 3-4 cm (1 ½ – 2 inches) in diameter.
- Let bake for at least 2,5 hours in the oven. It should be dry and crispy.
- Cool it to room temperature. Crush any imperfect pieces for use in the plating of the dessert.
Fruits and walnuts:
- Use a seasonal fruits and on your choice. Cut them on small pieces. And caramelaized walnuts with honey.
How to Serve:
- Squeeze „Pavlova“ cream from the pastry bag in the middle of a plate.
- Put a meringue on top of the cream.
- Put a prepared fruit on top of the meringue.
- Then add the quenelle of raspberry sorbet.
- In the end you can sprinkle crushed meringue on top and sliced black truffle
Notes
Tried this recipe?Let us know how it was!
Related: Classic Pavlova Recipe
Related: A Full Guide to Whipping Egg Whites
Related: Mango & Passion Fruit Meringue Roulade
Related: Mini Cherry Pavlovas w/ Chocolate Cream
