Pavlova with Amarena Fabbri

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Ingredients

Meringue 

  • 500 g egg white 
  • 500 g icing sugar 
  • 500 g caster sugar 

Chantilly mousse  

Image

Procedure 

Meringue  

Whip the caster sugar and egg whites, add the icing sugar and keep whipping until it forms stiff peaks. Bake at 100° for 3 hours.  

Chantilly mousse  

Whip all the ingredients to create a mousse. Cover the surface of the meringue with the Chantilly mousse and garnish with Amarena Fabbri

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