PavLove

with Barattolino Stracciatella

Ingredients for 6 portions

2 egg whites at room temperature
70 g fine caster sugar
1 tsp lemon juice
5 g cornflour

For the filling

12 scoops Barattolino Stracciatella gelato
18 fresh raspberries
50 g raspberry jam
30 g dark chocolate, grated

METHOD

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Watch the video and follow the step-by-step instructions to make our PavLove with Barattolino Stracciatella gelato.

DON'T MISS A SINGLE STEP

Watch the video to see all the steps you need to follow for this delicious Sammontana recipe.

STEP 1

Meringues

Preheat the oven to 100°C (static). Line a baking tray with baking paper. In a clean, dry bowl, whisk the egg whites to soft peaks using electric beaters or a stand mixer. Gradually add the sugar, one spoonful at a time, continuing to whisk until you obtain a glossy, stable meringue. The meringue is ready when, if rubbed between your fingers, no sugar grains can be felt. Gently fold in the lemon juice. Add the cornflour, mixing gently from bottom to top with a spatula. Transfer the meringue into a piping bag with a plain or star nozzle. Pipe 6 discs about 8 cm in diameter on the baking paper, then build up the sides like baskets, layering meringue around the edges. Bake the pavlovas for 1 hour and 30 minutes, then turn off the oven and leave the meringues to cool inside with the door slightly open.

STEP 2

Raspberry jam

Fill a piping bag with raspberry jam and fill the inside of each raspberry.

STEP 3

Dark chocolate

Grate the dark chocolate and set aside.

STEP 4

Assemble

Just before serving, fill each pavlova basket with two scoops of Barattolino Stracciatella gelato. Arrange the filled raspberries on top and finish with a generous sprinkle of grated dark chocolate.

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