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–+ servings
Pavlova with tangerine and black truffles

Pavlova with Tangerine and Black Truffles

Vladislav Djatsuk
4.91 from 71 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine International
Servings 4 servings

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

Pavlova with tangerine and black truffles
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