‘Let It Be Sweet’: Banana Pavlova Recipe – Marie Claire Magazine

'Let It Be Sweet': Banana Pavlova Recipe - Marie Claire Magazine

‘Q Be Sweet’: Banofi Pavlova Recipe (Photo: Disclosure/GNT)

Traditional in Australia and New Zealand, banana pavlova was the dessert that most pleased the judges of QB Sweet on Friday (1). Confectioner Davy Rego created a recipe that serves 4 people in 1h30 and now teaches step by step:

banofi pavlova

Component:
110 grams of egg whites (about 4 egg whites)
175 g castor sugar (sifted)
7.5 grams corn starch
5 grams white wine vinegar
3 dwarf bananas
200 g boiled dulce de leche
About 20 grams of pecan nuts.
Cinnamon powder (pinch for sprinkling)
300 g fresh cream
1/2 vanilla bean

way of doing

Meringue:
With eggs at room temperature, separate the whites from the yolks, taking great care that no yolk remains in the whites. Begin beating the egg whites on medium-low speed until the egg whites are well aerated and have light or almost hard peaks.

At this point, you can add refined and sifted sugar, little by little and at intervals, 1 tablespoon at a time. The sugar should be well incorporated into the egg whites before adding more sugar to the mixture.

After adding about half the sugar, add 5 grams of white wine vinegar and slowly add the rest of the sugar. After all the sugar is mixed and mixed, add the cornstarch and whisk well on medium-high speed for about 20 seconds. The end result should be a thick, dense mixture that is easily moldable and firm.

Baker Davy Rego at Q Be Sweet (Photo: Disclosure/GNT)

Baker Davy Rego at Q Be Sweet (Photo: Disclosure/GNT)

On a silicone mat or parchment paper, carefully spread the meringue into a circular shape (approximately 17–19 cm), without squeezing or pressing excessively. Bake in a preheated oven to 150 degrees and immediately reduce the temperature to about 95 degrees – 110 degrees after placing in the oven. Bake for 100 minutes, turn off the oven, and then let it rest for 1 hour without opening the oven.

Chantilly:
Place a metal bowl in the freezer for at least 10 minutes and chill the fresh cream for about 5-10 minutes. Whisk well-chilled fresh cream in an ice-cold bowl with 60 grams of granulated sugar and 1/2 vanilla bean.

Hit at maximum speed to aerate and engage. The cream should be creamy, light and airy. Care should be taken as to how long you beat because the cream starts to crack if you beat too much.

Pavlova Assembly:
With the meringue discs already baked and rested, spread the dulce de leche over the entire surface with a tablespoon or small balls.

Cut the banana into slices and arrange on top of the meringue as well, and finish with a little powdered cinnamon. After that, spread the whipped cream over everything with a plastic spatula and form a “cradle”.

Cut a few slices of banana for decoration and cut into 3 parts and in half to finish with a blowtorch. Like crme brlée, pour sugar over slices and torch to form a layer of caramel. Decorate to taste and add pecan nuts.

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About the author: Cory Weinberg

"Student. Subtly charming organizer. Certified music advocate. Writer. Lifelong troublemaker. Twitter lover."

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