1 h 30 min
Easy
Pavlova with Bonne Maman Intense Red Fruits jam
Medium
30 min
10 .p
-
For the meringue :
- 180g egg whites (at room temperature)
- 250g fine caster sugar
- 1 tsp cornstarch (Maizena)
- 1 tsp white vinegar or apple cider vinegar For the topping
- 250g heavy whipping cream (chilled)
- 20g icing sugar (powdered sugar)
- Vanilla (powder or extract)
- 1/2 jar of Bonne Maman Intense Red Fruits Preserve
- Fresh berries
Steps
- Preheat your oven to 120°C (fan-assisted).
- In a stand mixer bowl, begin whisking the egg whites at medium speed.
- Once they become frothy, gradually pour in the sugar. Increase the speed and whisk for about 10 minutes until the meringue is firm and glossy.
- Halfway through, scrape down the sides of the bowl to ensure no sugar crystals remain. The meringue should be smooth, shiny, and free of any gritty texture.
- Fold in the cornstarch and vinegar, then whisk for another 1 to 2 minutes.
- Pipe or spoon the meringue onto a baking sheet lined with parchment paper (forming a large circle or individual nests).
- Bake for 1 hour and 30 minutes at 120°C.
- Turn off the oven, slightly ajar the door to let humidity escape, and let the meringue cool inside for several hours (ideally overnight).
- Prepare the cream: Whip the cold heavy cream with the icing sugar and vanilla until it reaches a soft, airy peak consistency
- Assemble: Top the pavlova with the whipped cream, add fresh berries, and drizzle with generous spoonfuls of Intense Red Fruits Preserve.
- Finish with a light dusting of icing sugar.
