Mini Raspberry Pavlova
Prep: 25 minutes
Servings: 1 box of 144 pieces
Ingredients
- 144 Pidy meringuettes (491.65.144)
- 144 Pidy meringue pearls
- 331 g raspberry puree
- 166 g sugar
- 108 g raspberry pieces
- 7 g pectin
- 720 g UHT 35% cream
- 288 g mascarpone
- 144 g raspberry puree
- 115 g icing sugar
- 144 pink chocolate discs
Preparation
-
1
Heat the raspberry puree, 115 g of sugar, and the raspberry pieces to 40°C, then add 50 g of sugar and the pectin. Bring to a boil, let it cool, and refrigerate.
-
2
To make the raspberry whipped cream, whisk the cream with the mascarpone and icing sugar until creamy. Add the raspberry puree and mix.
-
3
To assemble, grate the meringue shells on the rounded side to make them stable. Fill the centre with the raspberry confit and pipe the raspberry mascarpone whipped cream on a turntable.
-
4
Decorate with a chocolate disc and a meringue pearl.
