INGREDIENTS
- Torre pavlova:
- – Egg whites approx. 8 items (250 g).
- – Powdered sugar 4 cups (500 g).
- – Vanilla essence 2 tsp.
- – Vinegar or lemon juice 1 tbsp.
- Crema pavlova:
- – Crema doble 400 cc.
- – Agency Rema cheese 250 g.
- – Impalpable sugar 1 tbsp.
- – Zest of three citrus fruits (will be lemon, orange, tangerine or lime, or an assortment).
- Meeting:
- – Pastry bathtub 300 g.
- – Seasonal fruits (strawberries, blueberries, mango, ardour fruit, grapes, and so forth.) c/n.
- – Mint c/n.
- – Edible flowers c/n.
PROCEDURE:
Pavloa tower:
1. Preheat the oven to 180ºC. Line 3 plates with parchment paper.
2. With an electrical mixer, beat the egg whites till stiff. As soon as it has reached its level, add the powdered sugar just a few tablespoons at a time, slowly to lose as little air as attainable. Add the vinegar and vanilla essence and beat for about 10 minutes till you obtain a agency meringue.
3. In a 20 cm ring, place 350 g of meringue and distribute nicely. Take away the ring.
4. In a 15 cm ring distribute 250 g of meringue, and in one other 10 cm ring distribute 150 g.
5. Place within the oven and decrease the temperature to 150ºC (low temperature).
6. Prepare dinner the small one for 20 minutes, the 15 cm one for 25 and the 20 cm one for roughly 35 minutes.
7. Cool.
Cream palvova:
1. Utilizing an electrical mixer, beat the cream cheese at room temperature to stop lumps.
2. Add the heavy cream and sugar. Beat till we obtain a whipped cream.
3. As soon as prepared, add the citrus zest with a rubber spatula. Reserve in a sleeve.
Meeting:
1. Soften the pastry bathtub.
2. Distribute the chocolate within the heart of every pavlova disc and let it dry.
3. Lower the fruits.
4. As soon as the chocolate is dry, distribute the pavlova cream with the piping bag evenly on the discs. Add the fruits, the reduce mint and assemble the three flooring.
5. Adorn with edible flowers.
