CHESTNUT PAVLOVA

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CHESTNUT PAVLOVA

Ingredients :

> 6 egg whites
> Double the weight of egg whites of very fine sugar
> 5 dl whole cream
> 1 small pot of mascarpone
> 1 small pot of chestnut cream
> 6 sweet chestnuts
> Approx. 150 gr of flaked almonds roasted in advance

1 | 6 egg whites at room temperature, | take them out at least 3-4 hours before from the fridge | beaten to a firm snow.

2 | Add in 5 times at the end double the weight of the egg whites fine sugar, if not grind it... | in no case add a 1 pinch of salt that brings out the water and destabilizes the meringue |

3 | With a socket pastry bag form 3 discs of 23 -24 cm approx on 3 plates covered with parchment paper.

4 | Cook 1h 30 | dry egg whites | in a preheated oven to 110 degrees. | hot air |

5 | The meringue is cooked when it is easily peeled off the paper ... stop the oven and leave the meringues in it all night long.

6 | The next day beat the cream firmly to a whipped cream. Add 1 to 2 paquets of support cream mix with the mascarpone and 4 tablespoons of chestnut cream. Mix | not all as leave some ribbons of chestnut cream | everything with a spatula.

› When ready to cover the first disc with this mixture, add some chilled candied chestnuts.

› Likewise for the second disc, put on the third disc with a spatula cover the tower and the top it off with the cream mixture.

› Sprinkle with the shaved and dry roasted almonds tapered, garnish the center with one or two glazed chestnuts.

› Keep in the fridge until serving.