Pavlova

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.

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.

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.

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.