Raspberry pavlova

Raspberry pavlova

Jeffrey Cagnes
Difficulty Icon
Beginner
Recipe Time Icon
20m
4
Videos
Mascarpone whipped cream, raspberry compote and fresh raspberries topped with a deliciously crunchy meringue
Raspberry pavlova
Completion time
Preparation
20m
Baking
45m
Resting
1h
Techniques taught
  • Baking a meringue in the oven
  • Whipping a meringue using a whisk
  • Piping with a tip
  • Filling a piping bag
  • Making a French meringue
  • Thinning a mix
  • Making an insert
  • Making a fruit compote
  • Scraping a vanilla pod
  • Whipping a cream with a whisk
  • Making whipped cream
  • Decorating using a piping bag (without tip)
  • Decorating using a piping bag
  • Assembling a pavlova
  • Using a piping bag

Discover the first step of this course for free

Step 1 : French meringue

Jeffrey Cagnes
Jeffrey Cagnes
Pastry Chef | Jeffrey Cagnes, Paris
Pastry Chef | Jeffrey Cagnes, Paris

Step 2 : Stewed raspberries

Step 3 : Chantilly cream

Step 4 : Assembly and decoration

Jeffrey Cagnes

Jeffrey Cagnes

Pastry Chef | Jeffrey Cagnes, Paris
Jeffrey Cagnes is a talented Parisian pastry chef who worked as Executive Chef at the famous Maison Stohrer, the oldest pastry shop in Paris on rue Montorgueil.

Since 2021, Jeffrey has opened his own boutique, a sublime pâtisserie-chocolaterie in Paris's 17th arrondissement. An inveterate enthusiast, he has succeeded in revitalizing classic French pastries such as baba au rhum and puits d'amour.
His approach is characterized by creations that have a lower sugar content and refined presentations.
The Chef hosts masterclasses for amateurs at his Du Geste à l’Émotion workshop on a regular basis.

His signature creations include the vertiginous old-fashioned religieuse, his elegant Pavlova and his pretty pies, decorated with whipped ganache pearls.

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2024
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2024
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