Black & White Anemone Pavlova
Black / blackcurrant / vanilla
Petals that crack around an intense black heart.
Kitchen Mode and Timer
Keep the recipe at hand during preparation.
Enables JavaScript to use the kitchen tools.
Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.
That's all you need!
Equip me with a pack.If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.
Choose the number of guests and uncheck what you already have at home.
This sheet indicates a yield in parts or in weight. Specify your basis for calculating the races.
Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.
Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.
Your choices are memorized on this device.
It's up to you.
9 detailed steps, from preparation to service.
Prepare the support
Draw a 26 cm circle on a baking sheet of paper, then flip it over a baking tray so that the pencil does not touch the food. Preheat the oven to 110 °C rotating heat.
Separate the eggs
Break the 4 eggs one by one and pass each yolk from half a shell to the other over a small bowl to drop the white. Pour 120 g of whites without trace of yolk in a clean and dry bowl. Keep the yolks cold for another recipe within 24 hours.
Whip the meringue
Whisk the whites for 2 minutes at medium speed. When they foam, pour the 220 g of sugar in 5 times while whisking 6 to 8 minutes. The mixture should be shiny and form a stiff peak. Gently infuse 10 g of starch and 1 teaspoon of lemon juice.
Shape eight petals
Place a small 8 cm meringue disc in the center of the circle. Spread the rest in 8 large oval spoonfuls around, about 7 cm long, all in contact with the central disc. Slightly crease the top of the petals with the back of a spoon. Keep a height of about 3 cm.
Dry slowly
Bake for 90 minutes at 110 °C. The surface should be dry to the touch. Turn off the oven, open the door and let cool for at least 2 hours inside; do not try to lift the hot meringue.
Preparing the fruity heart
If you are using frozen blackberries, thaw them in a strainer in the refrigerator and drain them very well. Soften the 100 g of blackcurrant jam with a spoon without adding water.
Whisk the cream
In a cold bowl, whisk 250 ml of whole cream, 100 g of mascarpone, 20 g of icing sugar and 1 teaspoon of vanilla for 1 to 3 minutes. Stop as soon as the cream is soft.
Garnish without masking the flower
Transfer cold meringue to a dish. Spread half of the cream on the central disc and the rest in the hollows of the 8 petals. Place the jam on the center and then the 180 g of blackberries tight on it, to form an almost black purple heart.
Serve Quickly
Presents the flower within one hour of mounting to preserve its crisp edges. Cut between the petals and accompany each part with a little fruity heart.
Conservation. Meringue alone: 2 days in a dry hermetic box. After assembly: in the refrigerator and to eat within 12 hours, ideally within an hour.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
- Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
- Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.
