Raspberry pavlova

Raspberry pavlova

Jeffrey Cagnes
Difficulty level icon
Beginner
Completion time icon
20 minutes
4
Videos
Mascarpone whipped cream, raspberry compote and fresh raspberries topped with a deliciously crunchy meringue
Raspberry pavlova
Total completion time
Completion time
20 minutes
Cooking time
45 minutes
Rest period
1 hour
Techniques taught
  • Using a piping bag
  • Filling a piping bag
  • Making a French meringue
  • Making a fruit compote
  • Making whipped cream
  • Making an insert
  • Piping with a tip
  • Whipping a cream with a whisk
  • Assembling a pavlova
  • Whipping a meringue using a whisk
  • Scraping a vanilla pod
  • Thinning a mix
  • Decorating using a piping bag (without tip)
  • Decorating using a piping bag
  • Baking a meringue in the oven

Check out the first segment of this course for free

Étape 1 : French meringue

Jeffrey Cagnes
Jeffrey Cagnes
Pastry Chef et Jeffrey Cagnes, Paris
Pastry Chef et Jeffrey Cagnes, Paris

Étape 2 : Stewed raspberries

Étape 3 : Chantilly cream

Step 4: Assembly and decoration

Jeffrey CagnesJeffrey Cagnes

Jeffrey Cagnes

Pastry Chef et 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.

Rated 4.6/5 on Trustpilot for +100 reviews

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