Christmas: and why not a pavlova for dessert?

More original than the log, and lighter too. Pavlova, a dessert from Australia that combines meringues, whipped cream and seasonal fruits. Lemons, blood oranges, Corsican clementines and a little exotic note from Asia, kumquat. “For the fruit, we paid € 7.95, it will be a little less in the dairy, so it amounts to a log at less than € 15 for eight people”, welcomes Anne-Sophie Vidal, culinary author.

First, the meringue. Whipped egg whites with sugar and a tablespoon of cornstarch. Ten minutes later, Anne-Sophie reveals one of her secrets: “By adding white vinegar, the idea is to tighten the whites to have a very firm texture for poaching”. To further garnish your pavlova after having poached small circles of dough, you have to make a furrow with a spoon, then bake for 1h45 at 100 ° C. Meanwhile, prepare the whipped cream with cream and mascarpone. Finally, for the dressing, add two layers of cream and citrus fruits of all colors to the meringue.