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Pavlova aux fraises
Une pavlova légère et croquante garnie de chantilly au mascarpone et de fraises fraîches. La meringue est colorée en rouge et marbrée pour un effet visuel élégant. Idéal pour un dessert d'été ou une occasion spéciale.
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Cost Breakdown
Critical Success Points
- • Monter les blancs en neige jusqu’à pic ferme en ajoutant le sucre très progressivement.
- • Marbrer la meringue sans la sur‑mélanger pour garder le volume.
- • Cuisson à basse température (95 °C) pendant 2 heures sans ouvrir le four.
Safety Warnings
- • Manipuler le four chaud avec précaution.
- • Les blancs d’œufs peuvent éclabousser lors du fouettage à haute vitesse.
- • Utiliser un bol bien froid pour éviter que la graisse n’empêche la montée des blancs.
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