IRCA | Pavlova

Ingredients

egg whites g 300
caster sugar g 600
g q.b.

Preparation

Lightly whisk the first 2 ingredients and then cook in a bain-marie, bringing the meringue to 65-70°C. At this point, whip in a planetary mixer with a whisk until cooled. Using a piping bag and a smooth round nozzle, pipe directly on the silicon mould hemisphere shapes (previously sprayed with non-stick spray). Sprinkle with various grains (dried fruit, cocoa nibs, etc.), dried fruit or coloured sugar crystals. Cook at 60°C for three hours and then at a low temperature (40°C) for another 12 hours.

Ingredients

full-fat milk (3,5% fat) g 230 
Mascarpone cheese g 120
liquid cream 35% fat g 100
GLUCOSIO g 8
LILLY NEUTRO g 40
SINFONIA CIOCCOLATO BIANCO g 335
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 20

Preparation

Lightly whisk the first 2 ingredients and then cook in a bain-marie, bringing the meringue to 65-70°C. At this point, whip in a planetary mixer with a whisk until cooled. Using a piping bag and a smooth round nozzle, pipe directly on the silicon mould hemisphere shapes (previously sprayed with non-stick spray). Sprinkle with various grains (dried fruit, cocoa nibs, etc.), dried fruit or coloured sugar crystals. Cook at 60°C for three hours and then at a low temperature (40°C) for another 12 hours.

Ingredients

IRCA GENOISE GLUTEN FREE g 1.000 
eggs g 1.200
egg whites g 100
PASTA AROMATIZZANTE LAMPONE g 50 
PASTA AROMATIZZANTE FRAGOLA g 50 

Preparation

Lightly whisk the first 2 ingredients and then cook in a bain-marie, bringing the meringue to 65-70°C. At this point, whip in a planetary mixer with a whisk until cooled. Using a piping bag and a smooth round nozzle, pipe directly on the silicon mould hemisphere shapes (previously sprayed with non-stick spray). Sprinkle with various grains (dried fruit, cocoa nibs, etc.), dried fruit or coloured sugar crystals. Cook at 60°C for three hours and then at a low temperature (40°C) for another 12 hours.

Ingredients

TOP FROLLA GLUTEN FREE g 1.000 
unsalted butter 82% fat g 300
eggs g 150

Preparation

Lightly whisk the first 2 ingredients and then cook in a bain-marie, bringing the meringue to 65-70°C. At this point, whip in a planetary mixer with a whisk until cooled. Using a piping bag and a smooth round nozzle, pipe directly on the silicon mould hemisphere shapes (previously sprayed with non-stick spray). Sprinkle with various grains (dried fruit, cocoa nibs, etc.), dried fruit or coloured sugar crystals. Cook at 60°C for three hours and then at a low temperature (40°C) for another 12 hours.