Strawberries, meringue... the chef of the Victoria-Jungfrau (Interlaken) makes his own version of the pavlova!
- Strawberries marmelade
- ½kg fresh strawberries
- 75g butter
- 25g lemon juice
- 25g sugar
- A bit of cardamome powder
- 100g eggs white
- 200g sugar
- 250g butter
- 200g sugar
- 155almond powder
- 100g eggs
- 280g flour
- 30g baking powder
- 30g salt
- Double cream softly wipped
- ½kg double cream
- 15g sugar
Step 1Strawberries marmelade
Step 2Cut the strawberries in quarters. In a pan, put the butter and the sugar. Melt it completely and add the lemon jus.
Step 3Put all strawberries in the hot pan and cook them very quickly on high heat. Add at the end the cardamome. Put in a box and keep in the fridge.
Step 5Mix all in a bowl, heat on a bain-marie to reach 60°C. Whisk in or with a whisking machine till it cooled down.
Step 6Spread on a cooking paper at 1cm thinkness. Cook in an oven at 70°C for two hours.
Step 8Mix all powders together in a separate bowl. In a whisking machine, mix butter and sugar till there are no trace of butter pieces.
Step 9Add half of the eggsand and keep whisking. Add half the powders and keep whisking. Add the rest of the eggs and the powders and keep whisking till completely smooth.
Step 10Spread unevenly like a crumble on a tray with baking paper and cook in an oven at 175°C till golden color.
Step 11Double cream
Step 12In a whisking bowl put the double cream and sugar and whip till soft chantilly and keep in the fridge.
Step 14Cut the strawberries and dress all ingredients nicely on plates.