This is the ultimate dessert, the ultimate pavlova, the Forêt noire pavlova! Chewy, chocolatey meringue, whipped cream and cherries. An absolute delight! I will try my best to have it available to order soon but many of you have been asking for it and nothing better than sharing!
meringue
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Continue ReadingThe secret to a pavlova filled with coulis is a nice layer of melted, cooled chocolate. I always use Valrhona as it is truly the best quality and the most delicious (not an ad). Here i used their strawberry (pink) chocolate. For this specific pavlova, i made the meringue with some pumpkin spice and tonka beans powder. Recipe of meringues on my website. I added to the mascarpone whipped cream a couple of tablespoons of chestnut cream.
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Continue ReadingMy 5 top tips for a successful meringue! I always use the ratio of 1 large egg white to 1/4 cup caster sugar. BY YASMINE IDRISS