Lychee and red fruit pavlova

Pastry recipe
Maxime Guerin & Nicolas Barbet

Maxime Guerin & Nicolas Barbet

Patisserie trainers
Maxime Guerin With a CAP diploma in patisserie, Maxime was lucky enough to spend his two-year apprenticeship at the Buttner patisserie and chocolate-makers. There, he was able to learn all the basics ...
  1. Meringue


    • Egg white - 300g
    • Caster sugar - 400g
    • Cornstarch - 8g
    • Caster sugar - 50g
    • Vinegar - 7g

    Warm the egg whites mixed with the sugar (A) to 30 °C then gently whisk. Add the vinegar and finish with the cornflour diluted in sugar (B). Pipe out oval circles lined by a strip of baking parchment.
    Pipe out using a no. 8 nozzle.
    Bake at 110°C in a ventilated oven for 1 1/2 hours with the vent open. Leave to cool and turn out.
    Mask the edges with a little French meringue and stick the meringue pieces.

  2. Creamy lychee


    • Frozen fruit purée, sugar added : Lychee - 125 g
    • Sugar - 45g
    • Egg - 65g
    • Egg yolk - 35g
    • Gelatine 200 bloom (powder) - 4g
    • Lychee liquor - 15g
    • Cream 35% fat - 100g
    • Water - (hydratation) - 24g
    • Butter 82% fat - 35g

    Boil the Excellence cream with the lychee puree, pour over the egg yolks, egg whites and sugar previously beaten together. Cook at 82 °C, strain and stir in the bloomed gelatine. At 40°C, add the butter and the Soho® Pour 90g of lychee cream into each Silikomart® mould (Reference: TOR 225X60) and freeze.

    In this step

  3. Raspberry and Blackberry compote


    • Frozen fruit purée, sugar added : Blackberry - 100 g
    • Lychee and red fruit pavlova > Etape (previous revision) > produits - 100 g
    • Sugar - 35g
    • Pectin NH - 3g

    Heat to 40°C and add the pectin diluted in sugar.
    Cook until it boils (32°brix). Pour out and leave to cool.
    Pour 40g of compote over the lychee cream and freeze.

    In this step

  4. Sublime Vanilla Cream


    • Caster sugar - 80g
    • Vanilla
    • Mascarpone - 1kg
    • Kirsch - (optional) - 40g

    Mix all the ingredients together.

  5. Red fruit coulis


    • Frozen fruit purée, sugar added : Red Fruits - 40 g
    • Neutral glaze - 200g

    Heat the ingredients together and set aside.

    In this step

  6. Assembly

    Pipe out 50g of Sublime cream onto the bottom of the meringues. Add 70 g of blueberries and blackberries then the raspberry lychee insert in the cream. Using a St Honoré piping bag, pipe out the Sublime cream. Finish with a 10-mm nozzle to pipe out cream balls. With a warm melon baller, form a ball on two and pour the red fruit coulis.
    Add the blueberries on the other balls.

  7. Decoration


    • Silver leaf
  8. Chef's advice

    Do not hesitate to bake the meringue well to make it easier to turn out.

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