Sven’s Crunchy Pavlova at the Silver Spur Steakhouse

Ingrédient :

French meringue 

• 100g egg whites (about 4 eggs) 
• 200g fine caster sugar 

Red fruits compote 

• 400g mixed red fruits (frozen)  
• 200g pitted cherries   
• 80g caster sugar  

• 8g cornflour 
• 4g cinnamon tubes  
• 4g water  

Mascarpone whipped cream 

• 40cl single cream  

• 55g icing sugar 
• 160g mascarpone 
• Vanilla flavouring 

Chocolate decorations (Sven antlers + leaf) 

• 100g dark chocolate (Sven antlers) 
• 100g “couverture chocolate”  
• 40g Vegetable oil  

Topping

• Vanilla chestnut cream

Step 1 – French meringue 

Preheat the oven to 100°C 

Beat the egg whites until they are stiff.  

Add the sugar three times, until you get a firm meringue. 

On baking or greaseproof paper, pipe out 9cm diameter disks using a fluted-nozzle piping bag*. 

Bake at 100°C for between 1 hour and 1 hour 15 mins. 

Step 2 – Chocolate decorations (Sven antlers) 

Melt the chocolate in a bain marie. Put it in a fine-nozzled piping bag or a cone** 

On a sheet of rhodoid (plastic) or greaseproof paper, make the decoration in the desired shape (Sven’s antlers).  

Step 3 – Red fruits compote 

Mix the red fruits, cherries, sugar and cinnamon in a saucepan. Bring to the boil and cook for 1 minute. Thicken the cornflour with water, then add to the fruit mixture.  

Mix well and cook for 1 minute. Remove and cool. 

Step 4 – Mascarpone whipped cream 

Put the mascarpone in the mixer bowl with a little cream to soften it, then add the rest of the cream. Whisk the cream, then thicken it with the icing sugar. Add the vanilla flavouring. Pipe out using a piping bag with a size 14 or 16* fluted nozzle. 

Step 5 – Melted chocolate for the leaf decoration 

Melt the chocolate in a bain marie, then add the vegetable oil and set aside. 

Step 6 – Plating 

Make a leaf (maple style) at the bottom of the plate. 

Tip: You can make a “leaf” stencil by cutting the shape into greaseproof paper. 

Place the “leaf” stencil at the bottom of the plate and dab with melted chocolate using the tip of a brush.  

Arrange a meringue disk and pipe a border of whipped cream around it. Place the red fruits compote in the centre. Then cover with whipped cream.  

Place the chestnut cream in a cone** or a piping bag in a thin line on the top of whipped cream. Insert the 2 reindeer antlers. Place a spoonful of red fruits compote at the edge. 

* If you do not have a piping bag, use a freezer bag and cut a hole in the end of it. 
** In cookery (especially baking) a cone is a small piping bag, made from greaseproof paper. It is used to create delicate patterns and decorations.