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Strawberry Pavlova

Recipe by Chef Sylvain - Long live pastry!

A light and crunchy pavlova topped with mascarpone whipped cream and fresh strawberries. The meringue is colored red and marbled for an elegant visual effect. Ideal for a summer dessert or a special occasion.

MediumFrenchServes 8

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Source Video
1h
Prep
2h 10m
Cook
23m
Cleanup
3h 33m
Total

Cost Breakdown

$11.00
Total cost
$1.38
Per serving

Critical Success Points

  • Whisk the egg whites to stiff peaks, adding the sugar very gradually.
  • Marble the meringue without over‑mixing to keep the volume.
  • Bake at low temperature (95 °C) for 2 hours without opening the oven.

Safety Warnings

  • Handle the hot oven with care.
  • Egg whites can splash when whisked at high speed.
  • Use a very cold bowl to prevent fat from hindering the rise of the whites.

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