SEMIFREDDO PAVLOVA
Ingredients
- 250 g
- SUGAR CRYSTAL
- 250 g
- MERINGUE ALFAPRO
- 230 g
- WATER
- 500 g
- CREAM WITHOUT CARAGEN ALFAPRO
- 100 g
- SELENIUM FABBRI
- 25 g
- MASCARPONE 40 FABBRI
- 100 g
- MARBLING GLAZE, LEMON WITH TURMERIC FABBRI
- 250 g
- FRESH FRUITS
A method of preparing
Beat the sugar, meringue and hot water with a rod for about 5 minutes on fast turns to obtain a stiff consistency.
Then, using the confectionery sleeve finished with a round smooth tip, spray thin discs with a diameter of approx. 10 cm, and then the sides so that a hollow in the middle of the basket is formed.
Our bodies are dried in an oven at temp. 110-120 degrees Celsius for about 90-120 min. After cooling, we fill a thin layer of marbling frosting.
Separately whisk the cream and Selenium into 3/4 and add Mascarpone 40 dissolved in a small amount of milk, mix thoroughly and sprinkle the inside of our prepared meringue basket.
Leave to freeze for a minimum of 6-8h (-16 degrees Celsius). Serve powdered cocoa and decorate with fresh fruit.
Bon appétit!
