Servings: 6 each
Equipment
- 1 Stand Mixer (with whisk attachment)
- 1 Mixing Bowl
- 1 Silicon Mat
- 1 Oven
- 1 Small Pot
- 1 Cooler
- 1 Piping Bag (fitted with a round nozzle)
- 1 Stovetop
- 1 Heat Resistant Container
- PRV Plastic Wrap
- 1 Refrigerator
Ingredients
PAVLOVA
- 240 g Egg Whites
- 350 g Sugar
- 20 g Cornstarch
- 10 g White Vinegar
- 4 g Cream of Tartar
- 20 g Prova Gourmet Madagascar Bourbon Pure Ground Vanilla Powder (50g)
COCONUT RUM WHIPPED GANACHE
- 225 g Coconut Purée
- 50 g Invert Sugar
- 100 g Guittard Créme Francaise 31% White Couverture Chocolate Wafers
- 30 g Prova Gourmet Fusion Rum Flavored Cocoa Butter
- 335 g Heavy Cream
- 5 g Silver Gelatin Sheets
- 25 g Coconut Rum
BERRY COMPOTE
- 250 g Raspberry Purée
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Flavor (Alcohol Free)
- 2.5 g Agar Agar
- 60 g Sugar
- 35 g Strawberries (diced)
Instructions
PAVLOVA
- In a stand mixer fitted with a whisk attachment start whipping egg whites.
- Once fluffy, start adding sugar and cream of tartar followed by cornstarch.
- Keep whipping for 2 minutes and add the white vinegar and vanilla extract, keep whipping until stiff picks.
- Pipe 4 different sizes of the pavlova over a silicon mat and bake at 215°F for approximately 2 hours or until dry.
COCONUT RUM WHIPPED GANACHE
- Soak the gelatin in ice water.
- In a small pot, bring coconut pure and inverted sugar to boil.
- Add gelatin and stir to dissolve.
- Pour over chocolate and Fusion Rum and emulsify until smooth.
- Add cream and emulsify again, set in the cooler for 6 hours.
- Whip before use and transfer to a piping bag fitted with a round nozzle.
BERRY COMPOTE
- In a small pot, bring puree, agar agar, vanilla and sugar to a boil.
- Let simmer for 1 minute.
- Turn off the heat and transfer to a container, cover with plastic wrap.
- Refrigerate for 6 hours and blend until smooth and shiny.
- Add the strawberries and mix until incorporated.
- Transfer to a piping bag.
ASSEMBLY
- Place the largest size of pavlova on the bottom.
- Pipe the coconut whipped ganache and fill the center with the berries compote, repeat this process with remaining smaller size meringue.
- Stack on top of each other.
- Decorate with fresh berries, chocolate decorations and snow sugar.