845- Red Fruits Pavlova / بافلوفا بالفواكه الحمراء
For the meringue:
120 grams egg whites
120 grams granulated sugar
120 grams powdered sugar
For the cream:
150 grams frommage frais nature Carrefour
200 milliliters heavy cream
2 tablespoons powdered sugar
1 tablespoon orange juice
1 tablespoon orange zest
Step 1: Preparing the meringue
1- In a large bowl, place the egg whites and beat them using an electric mixer until foamy and fluffy.
2- Add the granulated sugar little by little, and continue mixing for about 5 minutes until the egg whites texture becomes firm and peaks form.
3- Add the powdered sugar. Gently mix with a spatula until well combined.
4- Using a piping bag, Shape the meringue on a baking sheet covered with parchment paper into a wreath of 22cm in diameter.
5- Bake the meringue in a preheated oven at 100°C (356°F) for 3 hours until it is dry. Take out of the oven and let cool completely.
Step 2: Preparing the orange cream
6- In a large bowl, add the heavy cream and beat using an electric egg beater until firm.
7- Add the powdered sugar, cream cheese, orange juice, and continue beating until well combined.
8- Add the orange zest, and gently mix the cream using a spatula until it becomes smooth and homogeneous.
9- Treansfer the orange cream into a piping bag, and garnish the top of pavlova with it.
Step 3: Decoration
10- Cut the fruits into cubes and beautiful shapes, then nicely place them on top of the cream.
11- Decorate the sides with fresh basil leaves, and fresh dill leaves, edible flowers to make it look nicer. Serve the pavlova with red fruits cold!