RECEITA TORTA PAVLOVA - UM SUSPIRO DE AMOR

INGREDIENTS Swiss Meringue 750g sugar 375g egg whites 1g cream of tartar 15g cornstarch Red Berry Jelly 300g frozen mixed red berries 150g sugar 1/2 lemon Yellow Berry Jelly 220g dried apricots 80g physalis 120g sugar 100ml water Caramelized Coconut Ribbons 100g coconut ribbons 200g sugar 50g water Cream Cheese Frosting 300g butter 290g powdered sugar 675g cream cheese 1 tbsp vanilla extract 50g shredded coconut Decoration 500g semi-sweet chocolate chips (as needed) Grain alcohol (as needed) Gold powder (as needed) PREPARATION METHOD Swiss Meringue 1. In a double boiler, place the egg whites and sugar, stir until dissolved. 2. Transfer to a stand mixer and add the cream of tartar. Tartar Sauce 3. Beat until cool and stiff peaks form 4. Add the cornstarch and mix 5. Make a mark with the 20cm ring and place a portion of meringue on it 6. With a spoon, shape the pavlova, creating the side decoration 7. Do the same with the 15cm and 10cm rings 8. Bake at 110 degrees for 1 hour and 30 minutes Red Berry Jelly 1. Place the berries and sugar in a saucepan 2. Cook until the jelly thickens 3. Add the lemon juice and stir 4. Cool for assembly Yellow Berry Compote 1. Place the chopped apricots and physalis in a saucepan with the sugar and water 2. Cook until the apricots soften 3. Remove from heat and process the compote 4. Cool for assembly Caramelized Coconut Ribbons 1. Place the sugar and water in a saucepan 2. Bring to a boil and add Coconut ribbon, stir until crystallized 3. After crystallized, continue stirring lightly to caramelize 4. Place on Teflon and let cool Cream cheese frosting 1. Place the butter in a mixer and beat with the sugar 2. Gradually add the cream cheese, essence and grated coconut 3. Beat until a smooth cream forms Decoration 1. Melt the chocolate 2. Place a little on an acetate sheet and run a comb through it 3. Place it in the trough to create movement 4. Let it crystallize and remove the chocolate arches from the acetate 5. For the chocolate brushstroke, drop a little chocolate onto the acetate and brush it with a brush 6. Place it in the trough as well and let it crystallize 7. Add gold details with grain alcohol and gold powder