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Delicious Magimix Cook Expert cooking recipe

25 mayo, 2021

We install in the stainless steel pot, clean and dry, the egg beater. We introduce the whites with a pinch of salt and we program MOUNT CLEARS with the cap removed. Next we program EXPERT, 5 minutes / speed 5 and we add the sugar through the jar, as well as the refined corn flour.

We transfer the meringue to a baking tray lined with parchment paper or a silicone mat. We shape a volcano, leaving a hole in the center. We cook in the oven, pre-heated to 140ºC (traditional oven, without air, and with heat up and down), for approximately an hour and a half. When it’s ready, we open the oven door ajar and we let it cool down at the same time as the oven itself.

When we go to serve the Paulova Cake, we whip the cream, which it must be very cold. To do this, we pass it from the fridge to the freezer and leave it for 15 minutes. Place the egg beater in the stainless steel pot and pour the cream with the icing sugar into it. We program EXPERT, 2 1/2 minutes / speed 7.

Depending on the amount of cream used and its temperature, it may be necessary to program again. We then use the same parameters and watch carefully so that the cream does not cut and turn into butter. Fill the hollow of the meringue with the whipped cream and top with the strawberries and blueberries.

Step By Step Paulova Classic And Traditional with Magimix Cook Expert

Traditional elaboration

In a deep and clean bowl, beat the whites with a pinch of salt. We can do it by hand or with electric rods, something that will take infinitely less time. When it starts to take consistency add the sugar little by little while continuing to beat for five more minutes.

Then, without stopping beating, we add the refined corn flour and we only stop when we notice that, when taking a little meringue with our fingers, we did not notice the sugar grain. This is the point to be reached with the meringue.

We transfer the meringue to a baking tray lined with parchment paper or a silicone mat. We shape a volcano, leaving a hole in the center. We cook in the oven, pre-heated to 140ºC (traditional oven, without air, and with heat up and down), for approximately an hour and a half. When it’s ready, we open the oven door ajar and we let it cool down at the same time as the oven itself.

When we go to serve the Paulova Cake, we whip the cream (which must be very cold). When it begins to take consistency, add the icing sugar and continue beating until it peaks hard taking care not to go overboard and get cut off. Fill the hollow of the meringue with the whipped cream and top with the strawberries and blueberries.

How to make AJOATAO easily and quickly

With what to accompany the classic and traditional Pavlova cake

The classic and traditional Pavlova cake It does not need any accompaniment, although if you want to give it an extra touch of sophistication you can serve it with a coulis of red fruits, pistachios, hazelnuts or other chopped nuts or sprinkled with icing sugar.

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