A lace of meringue, a few ribbons of whipped cream and a rainbow of fruit. Lightness, softness, freshness, this cake meant to pay homage to the tutu of Russian ballerina Anna Pavlova, is as easy to make as it is delicious to taste. Especially with the recipe of Guillaume Godin, pastry chef at Guy Savoy's 3-star restaurant.
For the meringue
- 100g egg whites
- 100g of caster sugar
- 100g icing sugar
For the whipped cream
- 100g of liquid cream (minimum 30% fat)
- 10g of sugar
- ½ vanilla bean
- Fruits of your choice (ex: strawberries, raspberries, blackberries, currants, wild strawberries)
The steps of the recipe
1. Start with the meringue. With a mixer or by hand, whisk the egg whites briskly, when they are already well mounted, add the 100g of sugar in 3 batches, while continuing to beat.
2. When the meringue is very shiny, add the icing sugar in 3 batches, but this time incorporating it very slowly using a spatula to avoid letting the air fall out of our meringue.
3. Lay the meringue on a disc-shaped sheet of baking paper about 18 cm in diameter. You can use a pastry bag for a cleaner result. Bake for an hour at 80 degrees.
4. For the whipped cream, mix the liquid cream, the sugar and half the scraped vanilla pod and whisk everything together by hand or with a mixer until you obtain a firm whipped cream. (Be careful not to beat it too much otherwise you will get… butter.)
5. For the dressing, place a nice layer of whipped cream on the cooked and cooled meringue (again, the pastry bag will help you for a cleaner result), finally garnish generously with the fruits of your choice.