Summer Vacherin/ Pavlova
by Le Calabash cooking school, Loire Valley, France
- 10 eggs
- 250 gr caster sugar (8.81 oz)
- 250 gr flour (8.81 oz)
- 125 gr butter (4.4 oz)
- 300 gr raspberry purée (10 2/3 oz)
- 150 gr sugar (5 1/3 oz)
- 6 egg yolks
- 75 ml water (2 1/2 oz)
- 150 ml whipping crea (5 1/16 oz)
- 90 gr egg whites (3.17 oz)
- 75 gr caster sugar (2.65 oz)
- 10 gr fécule (starch) (0.35 oz)
- 75 gr icing sugar (2.65 oz)
Whisk the eggs and the sugar with a balloon whisk in a bowl over a pan of hot water.
Whisk until the mixture is light, creamy and double in bulk.
Remove from the heat and whisk until cold and thick (ribbon stage)
Fold in the flour gently.
Fold in the melted butter.
Place in a greased floured mould and bake in a moderately hot oven at200°C for about 30 minutes.
Boil the sugar and water to 120°C / 248°F
Meanwhile whisk the egg yolks until they leave a trail in the bowl. Add the syrup to the whisked egg yolks and keep whisking until cold.
Whip the cream, then fold the purée and whipped cream into the egg mixture. Place into a circle mould and freeze
Froth the egg whites slightly. Mix the caster sugar and the fécule, then pour onto the frothed egg whites.
Stop beating once you obtain smooth texture.
Add the icing sugar with a spatula.
Using a piping bag, pipe a meringue base and small balls of meringue for the final decoration.
Cook for about 1hour for the base and 20 minutes for the small balls at 120°C. Turn off the oven and leave in the oven for an hour.
Pipe a layer of crème Chantilly onto the base of the vacherin
Place on top of this a layer the Genoese sponge, the raspberry parfait and another layer of sponge. Sprinkle with simple syrup to moisten slightly and pipe a final layer of crème Chantilly
Garnish with red berries, small meringues and edible flowers.
Finish with a sprinkling of powdered sugar.