The Secret To Perfect Meringue In 12 Minutes!
Peach Pavlova (With A Twist Or Two!)
Meringue is the base for this recipe. I know meringue is something that a lot of people struggle with. This recipe simplifies the process and shows how you can make a meringue mix from scratch in 12 minutes! It’s all made in one go, so no more standing by the mixer adding your sugar a little bit at a time. This method guarantees great meringues every time!
The meringue base is covered in brown butter crème Mousseline, Amoretto Chantilly, peach compote, fresh peaches and an almond crunch. The brown butter crème mousseline combined with the other elements creates an amazing flavour combination!
Don't worry - you can easily make a simpler version if you are not so experienced! I always encourage people to have a go! In its simplest form you could pair the meringue base with the Amoretto Chantilly and fresh peaches - from there you can choose to add as many of the other elements as you would like.
I have the made the recipe as one party-sized dessert, but by all means feel free to pipe individual meringue nests if you would prefer.
Detailed step by step recipes for each element are set out in the pdf booklet, as well as tips on ingredients, techniques and storage.
I hope you enjoy it!
Happy baking!
Faye
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About Faye
I have always been incredibly excited by food and baking. From an early age I was not only entertaining for friends but also baking and catering for events. After spending my childhood in various countries around Europe (Portugal, Sweden, Greece and Malta), I moved to London in my early 20s. After a few years working in property marketing, I decided to pursue my passion for baking and took the 6-month pâtisserie course at Le Cordon Bleu, London.
Since then:
- I ran a novelty cake business from my flat in London;
- I have worked as a pastry chef in London hotels, restaurants and catering companies;
- I have worked as a pastry chef consultant to bakery and pâtisserie businesses in the UK; and
- I was the joint founder and head pastry chef at Sweet Elements Pâtisserie.
Over the years, I have established a set of values that are important to how I go about my cake and dessert making. My baking ethos is based on the following:
Quality Ingredients
Like all cooking, baking starts with the quality of your ingredients. To me, good quality means ingredients that deliver on flavour, are natural and have been produced in an environmentally responsible way.
Technique
Making cakes is a technical process. The right methods matter. Knowing the right methods not only makes you more efficient and your cakes more consistent, but they also make a huge difference to how your cakes look, taste, their texture and shelf life.
Flavour
The most important feature of any food and the same applies to cakes. They must have a balance of real flavours and taste good! If you apply the right methods to good quality ingredients, flavour will follow.
Friends & Family
Food is at its best when it is shared with others, and like many other things, so much about food is in the giving. I love how food and baking bring people together!
Have Fun And Enjoy The Ride!
Food should be fun! Life is too short to be too serious, so let’s get better at cake with a laugh and a smile!
