The recipe for raspberry Pavlova

A dessert recipe that is both light and gourmet, from pavlova to raspberry! A touch of freshness to punctuate a lunch with friends

Ingredients of the raspberry pavlova for 4 people:

For the meringue:

• 80g egg whites (about 3 egg whites)
• 80g icing sugar / 80g caster sugar
• 1/2 tsp lemon juice
• 1/2 tsp of cornflour

For the raspberry curd:

•  3 egg yolks
• 80 g of powdered sugar
• 20 g of cornstarch
• 25 cl of raspberry juice 

For the raspberry pearls:

• 1 L of neutral oil (e.g. sunflower oil)
• ½ tsp Agar-agar powder
• 125 ml Nectar Raspberry Mecker Alain Milliat
• A flexible bottle

For the whipped cream:

• 200g of whole liquid cream
• 80g of mascarpone

Preparation of raspberry pavlova

The meringue:

• Make the meringue by first beating the whites then add the sugar gradually, then the rest of the ingredients.
• Poach the meringue using a sleeve on a sheet of parchment paper, then bake for 1 hour 30 minutes at 90 degrees.

The raspberry curd:

• Whisk the egg yolks and powdered sugar together until the mixture turns white.
• Stir in the cornstarch and whisk again.
• Dilute the preparation little by little with the raspberry juice
• Place everything in a saucepan and cook over medium heat, for about 5 minutes, until the cream thickens.
• Out of the heat, add the diced butter, then film on contact, that is to say by sticking the cling film to your orange curd to prevent a crust from forming.

For the raspberry pearls:

• The day before: Pour the vegetable oil into a jar. Place it in the refrigerator. The oil must be very cold to ensure the success of the recipe.
• In a small saucepan, off the heat, whisk the agar-agar and the fruit juice until the agar-agar is dissolved.
• Bring to a boil and immediately remove from heat. Let it stand for a few minutes so that the liquid is still warm, but not boiling. Pour into the squeeze bottle.
• Take the oil out of the fridge. Drop drops of hot juice into the oil by pressing lightly on the bottle. The drops will form jelly beads in contact with the cold oil.
• Place a sieve on a large bowl and strain the oil to recover the juice pearls. Save the oil for use in cooking.

For the whipped cream:

• Put the cream with the mascarpone in a cold bowl

Assembly: Train your pavlova at your convenience