Back
KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien
Phone: +43 1 2597341
Email: office@kayser.at
Pavlova with Chestnut Purée
Level
Servings
8
Prep.Time
180 min
Chill Time
0 min
Suitable for: WHIPcreamer INOX 0,5 L, WHIPcreamer SYMPHONIE 0,5 L and WHIPcreamer STYLE 0,5 L
For the pavlova
| 4 | egg whites** (150 g) |
| 220 g | caster sugar |
| 10 g | cornstarch |
| 20 g | icing sugar |
| 2 tsp | lemon juice |
For the chestnut purée
| 300 g | chestnut purée |
| 1 tbsp | icing sugar |
| 2 tbsp | rum or kirsch |
To decorate
| cream |
To make the Pavlova, mix the caster sugar with the cornstarch. Beat the egg whites in a food mixer, slowly adding the sugar mixture and the lemon juice, until they form stiff peaks.
Stir in the icing sugar using a whisk. Spread the mixture in even circles on baking parchment, making a depression at the centre of each one. Preheat the oven to 150°C / 300°F. Turn down to 120°C / 250°F and bake the Pavlova for 20 minutes. Turn down to 100°C / 210°F and bake for a further 60 minutes. Turn off the oven and leave Pavlova in the oven until completely cool, leaving the oven door slightly open to allow moisture to escape.
To assemble, beat the chestnut purée with the icing sugar and alcohol until smooth and spread the mixture over the meringue with a chestnut (or potato) ricer. Decorate with cream from the KAYSER cream whipper.
Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!
** Use only pasteurized eggs