Pavlova with brocciu, grapefruit and honey

Ingredients

6 servings

• 90 g of egg white
• 90 g of icing sugar
• 90 g of sugar
• 200 g of heavy cream
• 1 organic yellow lemon
• 2 tablespoons of heavy cream
• 20 g of icing sugar
• 100 g of brocciu
• 1 pink grapefruit
• 2 tablespoons of liquid honey
• 1 lime

Steps

1. 1

   1) Preheat the oven to 90°C (194°F) fan-assisted. 2) In the bowl of a stand mixer fitted with a whisk, whip the egg whites until frothy. 3) Gradually add the caster sugar in three stages, whisking well after each addition. 4) Finally, add the icing sugar in three stages as well. 5) Place the meringue in a piping bag fitted with a 16mm plain nozzle. 6) Draw an 18cm diameter circle with a pencil on parchment paper. Flip the parchment paper over so you don't pipe the meringue onto the pencil marks. 7) Pipe balls of meringue around the perimeter of the circle and pipe a ring of meringue in the center. 8) Bake for 1 hour 30 minutes.

2. 2

   1) In a bowl, loosen the brocciu with 2 tablespoons of liquid cream. 2) Whisk vigorously and add the zest of one organic lemon. 3) In parallel, whip the cream into chantilly, and when it thickens, add the icing sugar. 4) Whisk again until a soft chantilly is obtained. 5) Add the chantilly to the bowl of brocciu and mix gently with a whisk.

3. 3

   1) Spread the chantilly over the meringue. 2) Place grapefruit segments and a few lime wedges on top. 3) Grate some lime zest over the top of the pavlova. 4) Heat some honey (of your choice) and drizzle it over the top of the pavlova.