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Cuisine d'Aubéry
The food blog of FX
Dessert Layer Cake Pavlova

https://cuisinedaubery.com/recipe/berries-pavlova/

Berries Pavlova, Lime Cream and French Meringue

Tuesday June 7, 2022
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 4.1
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A delicious, creamy and refreshing Pavlova, made with French Meringue, Mascarpone Lime Cream and Berries Jam

FX (François-xavier)

About this recipe

Last winter, I showed you the recipe of the pavlova buche, an elegant and beautiful buche for the holiday season (HERE). This recipe was very successful, as many readers told me they had made it, not to forget the many people I shared this recipe with who told me how delicious it was

Berries Pavlova, Lime Cream and French MeringueBerries Pavlova, Lime Cream and French Meringue

And since then, I am asked to make the recipe again, so I am sharing with you a slightly different recipe. It is made as a round cake, and like any Pavlova, it is made with French Meringue, a Whipped Cream (mascarpone and Lime), and Berries Confit (jam), topped with real fruit

Berries Pavlova, Lime Cream and French MeringueBerries Pavlova, Lime Cream and French Meringue

This is what I call an efficient dessert : Fairly easy to make, always praised, always a big success !

Berries Pavlova, Lime Cream and French MeringueBerries Pavlova, Lime Cream and French Meringue

You may customize this recipe: On this photo for instance, I made a pavlova with only Raspberries

Berries Pavlova, Lime Cream and French Meringue

Diagram

Berries Pavlova, Lime Cream and French Meringue

Berries Pavlova, Lime Cream and French Meringue

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Skill: Intermediaire Level Cuisine: French Cuisine Courses: Dessert, Layer Cake, Pavlova, 
Egg Whites Lime Berries confit Whipping cream Mascarpone French meringue Vanilla
 4.1
Ingredients
  • For a 7.87" (or 7 7/8" or 20 cm) in diameter pavlova

  • Pavlova Meringue
  •   4 Tablespoons Egg Whites (60 grams)
  •   1 Tablespoon Sugar (20 grams). 1 st sugar
  •   1 Tablespoon Sugar (20 grams). 2nd sugar
  •   1 teaspoon Lemon Juice (4 grams)
  •   2 teaspoons Corn Starch (7 grams)
  •   ¼ Cup Icing Sugar (50 grams)
  • Berries Confit
  •   1 Cup Berries Confit (Jam) (300 grams). For the recipe, see HERE
  • Lime Cream
  •   1 Cup Mascarpone Cheese (220 grams)
  •   1 Cup Cream (220 grams)
  •   ⅓ Cup Icing Sugar (66 grams)
  •   1 Vanilla Bean
  •   ½ teaspoon Lime Zests (1/2 gram)
  • Decoration
  •   some Snow Sugar. For the recipe, see HERE
  •   some Mint leaves


  • For a 8.66" (or 8 21/32" or 22 cm) in diameter pavlova

  • Pavlova Meringue
  •   ⅓ Cup Egg Whites (72.6 grams)
  •   2 Tablespoons Sugar (24.2 grams). 1 st sugar
  •   2 Tablespoons Sugar (24.2 grams). 2nd sugar
  •   1 teaspoon Lemon Juice (4.8 grams)
  •   1 Tablespoon Corn Starch (8.4 grams)
  •   ⅓ Cup Icing Sugar (60.5 grams)
  • Berries Confit
  •   1 Cup Berries Confit (Jam) (363 grams). For the recipe, see HERE
  • Lime Cream
  •   1 Cup Mascarpone Cheese (266.2 grams)
  •   1 ¼ Cup Cream (266.2 grams)
  •   ½ Cup Icing Sugar (79.8 grams)
  •   1.2 Vanilla Beans
  •   ½ teaspoon Lime Zests (1.2 grams)
  • Decoration
  •   some Snow Sugar. For the recipe, see HERE
  •   some Mint leaves


  • For a 9.44" (or 9 29/64" or 24 cm) in diameter pavlova

  • Pavlova Meringue
  •   ⅓ Cup Egg Whites (86.3 grams)
  •   2 Tablespoons Sugar (28.8 grams). 1 st sugar
  •   2 Tablespoons Sugar (28.8 grams). 2nd sugar
  •   1 teaspoon Lemon Juice (5.7 grams)
  •   1 Tablespoon Corn Starch (10 grams)
  •   ⅓ Cup Icing Sugar (72 grams)
  • Berries Confit
  •   1 ⅓ Cup Berries Confit (Jam) (432 grams). For the recipe, see HERE
  • Lime Cream
  •   1 ¼ Cup Mascarpone Cheese (316.8 grams)
  •   1 ½ Cup Cream (316.8 grams)
  •   ½ Cup Icing Sugar (95 grams)
  •   1.4 Vanilla Beans
  •   ½ teaspoon Lime Zests (1.4 grams)
  • Decoration
  •   some Snow Sugar. For the recipe, see HERE
  •   some Mint leaves


  • For a 7.08" (or 7 3/32" or 18 cm) in diameter pavlova

  • Pavlova Meringue
  •   3 Tablespoons Egg Whites (48.6 grams)
  •   1 Tablespoon Sugar (16.2 grams). 1 st sugar
  •   1 Tablespoon Sugar (16.2 grams). 2nd sugar
  •   ½ teaspoon Lemon Juice (3.2 grams)
  •   2 teaspoons Corn Starch (5.6 grams)
  •   3 Tablespoons Icing Sugar (40.5 grams)
  • Berries Confit
  •   ¾ Cup Berries Confit (Jam) (243 grams). For the recipe, see HERE
  • Lime Cream
  •   ¾ Cup Mascarpone Cheese (178.2 grams)
  •   ¾ Cup Cream (178.2 grams)
  •   ¼ Cup Icing Sugar (53.4 grams)
  •   0.8 Vanilla Bean
  •   ½ teaspoon Lime Zests (0.8 gram)
  • Decoration
  •   some Snow Sugar. For the recipe, see HERE
  •   some Mint leaves

  • You will need...
    Organic Vanilla Extract
    Madagascar Vanilla Beans
    Pure Vanilla Bean Paste
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Hand Mixer
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    Matfer Bourgeat Pastry Bags
    Disposable Pastry Bags
    Plain Pastry Tips Set, Stainless Steel
    Perforated Baking Pan
    Silicone Baking Mat
    Tart Ring 8″
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Microplane Zester Grater
    Zester Deiss
    Wilton Offset Spatula
    #advertising, #affiliate, #Amazon
    Steps


    Berries Confit

    1. We need to start with the Berries Confit (Jam) (1 Cup or 300 g), you will need more or less 1 Cup or 300 g

    2.  The recipe is HERE

    3. Of course you can use purchased jam, but make sure it's not too "runny"

    4.  After making the confit (jam), store in the fridge

    Berries Pavlova, Lime Cream and French Meringue

    The Pavlova Meringue

    5. The Pavlova Meringue is a French Meringue to which we add Lemon and Cornstarch : this helps to dry out the meringue

    6.  Pour the Egg Whites (4 Tablespoons or 60 g) into a mixing bowl and wait 30 minutes (they will whip nuch better if they are at room temperature)

    Berries Pavlova, Lime Cream and French Meringue

    7. Start whipping: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

    8. Start on moderate speed (egg whites will hold better): With the stand mixer, I use the Speed #4 (1-10)

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand Mixer

    #advertising, #affiliate, #Amazon

    9. After 4 minutes, pour the first Sugar (1 Tablespoon or 20 g)

    10. Increase the speed: With the stand mixer, I use the Speed #6 (1-10)

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    11. After 3 minutes, pour the 2nd Sugar (1 Tablespoon or 20 g)

    12. Increase the speed: With the stand mixer, I use the Speed #8 (1-10)

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    13. After 2 minutes, add in the Lemon Juice (1 teaspoon or 4 g)

    14. Over the bowl, sift the Corn Starch (2 teaspoons or 7 g)

    15. Increase the speed and keep whipping for 1 minute. With the stand mixer, I use the Maximum Speed #10 (1-10)

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    16. Over the bowl, sift the Icing Sugar (¼ Cup or 50 g)

    17. Manually fold, with a rubber spatula

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    KitchenAid Silicone Spatula SetLe Creuset Silicone Spatula

    #advertising, #affiliate, #Amazon

    18. Transfer to a Pastry Bag with a Plain Pastry Tip, 0.78" (or 25/32" or 2 cm) in diameter

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    Matfer Bourgeat Pastry BagsDisposable Pastry BagsPlain Pastry Tips Set, Stainless Steel

    #advertising, #affiliate, #Amazon


    Baking

    19. You may shape the meringue the way you want. I am going to shape my meringue in a circular shape, with "little balls"

    20.  One trick to make a nice regular shape is to "dip" a pastry ring into icing sugar and transfer onto the silicone mat or the parchment paper

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    Perforated Baking PanSilicone Baking MatTart Ring 8″

    #advertising, #affiliate, #Amazon

    21. That way, you have a pattern that will help you pipe a perfect shape

    Berries Pavlova, Lime Cream and French Meringue

    22. Pipe the pavlova meringue

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    23.  Bake in preheated oven at 220 °F / 100 °C for 3 hours or more

    24. Then turn off the oven and let the meringue dry out a few hours

    Berries Pavlova, Lime Cream and French Meringue

    25.  The meringue must be completely dried and at room temperature

    Berries Pavlova, Lime Cream and French Meringue

    Chocolate Coating

    26. Additionally, I recommend to melt white chocolate and coat the meringue : the fat from the chocolate will prevent the meringue to turn soggy when we add the jam confit and the cream

    Berries Pavlova, Lime Cream and French Meringue

    Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

    #advertising, #affiliate, #Amazon


    The Lime Cream

    27. In a clean mixing bowl, add in: the Mascarpone Cheese (1 Cup or 220 g), the Cream (1 Cup or 220 g), the Icing Sugar (⅓ Cup or 66 g). Split and grate the seeds of the Vanilla Bean (1), then add in the seeds. As an alternative, you may use Vanilla Paste, but avoid vanilla extract if you can

    28. Over the bowl, scrape the Lime Zests (½ teaspoon or 1/2 g). I like to use a microplane for this

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    Microplane Zester GraterZester Deiss

    #advertising, #affiliate, #Amazon

    29.  Place the bowl in the fridge for at least 30 minutes : once cold, the cream and ingredients will whip much better !

    Berries Pavlova, Lime Cream and French Meringue

    30. Then, whip the lime cream: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

    31. Transfer the whipped cream in a Pastry Bag with the same Piping Tip (so to obtain same size balls as the meringue)

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    32. Pipe a first "ring" of small balls over the meringue

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    33. Pour the Berries Confit (Jam) (1 Cup or 300 g), then spread using an offset Icing Spatula

    34.  Make sure the Berries Confit (Jam) is cold (if too hot, it would melt the cream)

    Berries Pavlova, Lime Cream and French Meringue

    Wilton Offset Spatula

    #advertising, #affiliate, #Amazon

    35. Pipe a second layer of whipped cream

    36. Pour a second layer of confit/jam

    Berries Pavlova, Lime Cream and French Meringue Berries Pavlova, Lime Cream and French Meringue

    37.  Make sure the pavlova is shaped into a "dome". Do avoid a "pyramidal shape" which is not as good looking

    38. Sprinkle Snow Sugar (The recipe is HERE )

    39. Then top the pavlova with berries : Strawberries, Raspberries, Blackberries, etc... Any seasonal berries you like !

    40. To add more color contrast, I also add Mint leaves

    Berries Pavlova, Lime Cream and French Meringue
    Result

    That's it!

    Not a complicated dessert, and fun to make

    This dessert is always a hit : Do Try It !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Egg Whites Lime Berries confit Whipping cream Mascarpone French meringue Vanilla
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    2 comments

    Agnieszka Thursday November 17, 2022

    How long ahead can you make this desert? Does it store well?

    FX (François-xavier) Thursday November 17, 2022

    Not too long, as the meringue turns soggy in the fridge !

    I would say one day, maybe 2.... but not longer !

     

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    About me

    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
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    Le Meilleur Pâtissier

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    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    A great experience that you can watch on French broadcast M6



    Spotlight...

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    L’entremets Santa Ana (Abricot Citron vert)

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