Cyril Lignac shares his super easy and perfect recipe to change the log
Never short of ideas when it comes to cooking, chef Cyril Lignac unveiled his idea for a fresh and original dessert on the show “Tous en cuisine”: an exotic fruit pavlova. If you too want to reproduce the recipe at home, here is the list of ingredients and the steps.
This year, it’s decided: you want to innovate and offer something else to your guests for your holiday menu. Exit the traditional Yule log, you are looking for the perfect dessert for end your meal in style. That’s good, Cyril Lignac has in his drawers a fresh and light recipe to offer you: a tasty pavlova with coconut whipped cream and exotic fruits. In addition to being easy to prepare, this delicacy will be perfect to bring a little color to your table. Revealed in the program “Tous en Cuisine”, the chef’s recipe is to be treasured as the holidays approach. So get your aprons, here are the ingredients and the preparation steps to delight young and old.
Cyril Lignac’s exotic fruit pavlova recipe
Ingredients :
- 200g small meringues
- 3 peeled kiwis
- 1 peeled mango
- 1 peeled pear
- 4 slices of fresh pineapple or in syrup
- 2 passion fruit
For the coconut whipped cream:
- 100g of 33% fat liquid cream
- 100g coconut cream
- 15g icing sugar
- 1 vanilla pod
- 100g mascarpone
What’s next after this ad
The preparation :
1- Cut the mango, the pineapple slices, the kiwis and the Sweet Sensation® pear into a fine brunoise. Keep the fruit together in a salad bowl. Season with passion fruit pulp.
2- In a bowl previously put in the freezer and therefore very cold, pour the liquid cream with the coconut cream. Start whipping with an electric mixer, add the icing sugar and the vanilla pulp. Continue whipping the whipped cream then, when it begins to be firm, add the mascarpone. Pour the whipped cream into a plastic bag fitted with a size 12 plain tip.
3- In pretty champagne glasses, coat the bottom with fruits cut into brunoise. On top, sprinkle with crumbled meringues. Add again fruits in brunoise. Pipe over the coconut whipped cream. Finally, add the passion fruit pulp.
