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Vanilla‑Chocolate Pavlova with Fresh Fruit
A light meringue pavlova flavored with vanilla and cocoa, topped with a creamy mascarpone cream, seasonal fruits and white chocolate shavings. Ideal for spring celebrations, Easter or any special occasion.
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Critical Success Points
- • Whip the egg whites to firm peaks without any sugar grains.
- • Incorporate the sugar gradually to avoid crystallisation.
- • Bake at two temperatures (150 °C then 120 °C) to achieve a golden crust and a moist centre.
- • Allow the meringue to cool completely before adding the cream.
- • Do not over‑beat the mascarpone to keep a smooth texture.
Safety Warnings
- • Handle raw eggs with care; consume immediately or refrigerate.
- • The oven reaches 150 °C, use kitchen gloves to handle the hot tray.
- • The knife must be handled carefully when cutting the fruit.
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