Bubble Recipe : The Pavlova

Many of you are trapped at home, not knowing what to do, dreaming of a summer under the tropics... To remedy that, I have the cure.

About a year ago, I had the chance to meet Gong Youngrok, a young pastry chef with a model allure, who graduated from the Ritz Escoffier in Paris!

Today he came up for you guys with an amazing recipe This meringue-based recipe was named in honour of a famous Russian ballerina, Anna Pavlova.

For the Pavlova:

- Italian coconut meringue

-1 Yoghurt (coconut taste)

- Mango

- Passion Fruit

-Whipped Cream

For the Italian coconut meringue

<225g caster sugar>

<100g egg whites>

<25gr coconut powder> <75gr of water>

The meringues are cooked over a very low heat in the oven. Progression: Preheat the oven to 90-100°. Put the sugar and water in a saucepan and boil them (about 120 °). Pour the sugar syrup little by little while making the meringue, pour it, little by little, it's very important! After pouring the syrup, beat the egg whites for 6-8 min. Then cook the meringue in the oven at 90 degrees for 2 hours with coconut powder.

Ingredients :

the mango and 1 passion fruit Progression :

Cut them into small pieces

Ingredients for the mascarpone whipped cream: -100 gr. fresh cream ( 36-38% ) -20gr of sugar -20 gr of mascarpone Progression: In a large bowl, put all the ingredients. Mix well and make a thick cream as a whipped ganache. Assembly: As a ball, put the cut fruit in the meringue with the coconut yoghurt. Then put it in the freezer. To finish, press the cream to the desired shape.