INGREDIENTS
- For the discs:
- – Sugar 300 g.
- – Egg whites 150 g.
- – Grated coconut c/n.
- For the cream cheese:
- – Queso mascarpone 100 g.
- – Milk cream 150 cc.
- – Impalpable sugar 30 g.
- – Citrus zest.
- For meeting:
- – Candy pastry milk 250 g.
- – Season fruits.
Beneath we depart you the recipe for a COCONUT PAVLOVA WITH SEASONAL FRUITS that seems spectacular!
PROCEDURE:
1. Place the egg whites and sugar in a double boiler. Combine continually till it’s fully dissolved; it mustn’t exceed 45°C to keep away from doable coagulation of the white.
2. Place in an electrical mixer and beat till you obtain a well-sustained and silky meringue.
3. Place the meringue in a pastry bag with a quantity 12 easy nozzle.
4. Put together a baking sheet with silicone paper or parchment paper and make three 24 cm diameter discs, producing a spiral from the middle outwards, sprinkle with grated coconut.
5. Dry within the oven at 100°C for 60 minutes.
6. For the cream, place the cheese in a bowl and blend with a wire whisk till its construction is damaged, then we add the heavy cream and powdered sugar. Beat till you get a medium level. Reserve coated in fridge
7. As soon as the meringues are chilly, place one on a tray and canopy your entire floor with dulce de leche pastry, cowl with one other disk and canopy the latter with the cream cheese, lower the chosen fruits. End with the final disc producing light stress.
