PAVLOVA

Dark chocolate sponge

Ingredients Preparation
  • 261g
    marzipan 50%
  • 79g
    Unrefined brown cane sugar (A)
  • 127g
    Egg yolk
  • 91g
    eggs
  • 152g
    egg whites
  • 79g
    Unrefined brown cane sugar (B)
  • 61g
    flour
  • 61g
    Grand Caraque
  • 61g
    butter

1) Melt butter and cocoa mass.
2) Mix marzipan with sugar (A) with a paddle.
3) Slowly add the eggs and egg yolks, scrape and make sure there is no lumps.
Then change to a whip and whip it to light.
4) Whip the egg whites and sugar (B) till stiff peak and gently fold into the egg yolks.
5) Fold in the sifted flour and cocoa powder in three additions.
6) Drizzle and fold in the melted butter and cocoa mass mixture.

Flamed banana

Ingredients Preparation
  • 350g
    fresh ripe banana
  • 350g
    sugar
  • 350g
    brown rum

1) Caramlize sugar
2) Add the slices banana
3) Flambe with rum

Pecan meringue

Ingredients Preparation
  • 229g
    egg white
  • 229g
    unrefined cane sugar
  • 229g
    icing sugar
  • 57g
    Cacao powder
  • 57g
    Pecan powder

1) Heat the egg white and sugar till 50’C and whip airy
2) Combine with icing sugar with a spatula, followed by the cacao powder and the pecan powder
3) Pipe on the tray
4) Bake at 80’C in the oven.

Chocolate banana whip ganache

Ingredients Preparation
  • 202g
    milk
  • 101g
    fresh ripe banana
  • 40g
    gelatine mass
  • 404g
    cream
  • 253g
    Evocao™ WholeFruit Chocolate

1) Cook the milk and glucose and add this to the gelatine mass and dark chocolate.
2) After add the cream and banana and mix with the handblender and store overnight before whipping.

For Assembly and Finishing

Ingredients Preparation
  • 20g
    Pecan meringue
  • 2g
    WFC chocolate decor
  • 40g
    Chocolate banana whip ganache
  • 10g
    Rum flamed bananas
  • 10g
    Pecan paste 100%
  • 12g
    Dark chocolate sponge
  • 1g
    WFC shaving
  • 1g
    orange zest

Pipe the meringue onto perforated silicone mats and place one more mat on top and dry at 80’C for several hours till completely dry.
After the meringue has cooled down, brush the top and bottom with chocolate and stick on the bottom cut out circles of 3cm dark chocolate sponge.
On the top of the meringue place on 3 pieces flamed banana and pipe the whipped ganache on top of all the meringue.
Pipe inside the whipped ganache a bit of pecan paste and take the WFC chocolate and shave it on top and decorate the product with the chocolate decoration leaves, flamed bananas and orange zest.

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