Pavlova tree with ricotta cream and raspberries

Ideal for
6 people


Preparation time
1 hour 


100 g of egg white
100 g of granulated sugar
50 g of icing sugar
Grated peel of half an orange

500 g of Montrone Ricotta
170 g of extra-fine granulated sugar
500 g of fresh cream
40 g of fresh cream
5 g of gelatin in gold quality sheets

Raspberries to taste
Gold powder to taste


Insert the egg whites, the two sugars and the orange peel into the bowl of the planetary mixer with the whisk mounted. Turn on the machine at minimum speed to mix the ingredients and then increase the speed to maximum. Work for about 8-9 minutes or until the mixture, when you lift the whisk, forms the so-called “eagle’s beak.” Put the French meringue inside a pastry bag with a smooth 10 mm spout. and proceed to form the saplings on a plate lined with parchment paper (use a little meringue to block the parchment paper on the bottom of the plate to prevent it from rising during cooking due to the action of the oven fan).

Bake in a convection oven at 110 ° C for about 1 hour and 15 minutes. At the end of cooking, turn off the oven and leave the meringue inside for 30 minutes: the saplings should be dry and crunchy on the outside and just soft inside.

As soon as the meringues are taken out of the oven, make a hole in the bottom using a spout or a knife.

The meringues can be prepared a few days before and stored in tin boxes in a cool and dry place until ready for use.

For the ricotta cream

Let the ricotta drain overnight in order to dry it from its serum.

The next day, soak the gelatin in cold water to rehydrate it. Sift the ricotta with a fine-mesh strainer and place it in the bowl of the planetary mixer together with the 500 g of cold cream from the fridge and the sugar. Whip with whips until you get a light and frothy cream. In the meantime, just cool the remaining 40 g of cream and melt the well-squeezed gelatine inside. When the cream and ricotta are well whipped, add the gelatin dissolved in the cream and stir slowly from bottom to top so as not to disassemble the mixture.

Put in the fridge to cool for about 4 hours.


When serving the meringues, place the ricotta cream in a pastry bag with a smooth spout. Insert a raspberry inside each tree and then fill the cavity with the ricotta cream.

Still with a sac a poche, stuff 5 raspberries with the ricotta cream and place them in a circle on the base of the serving plate. Also fill the hole between the raspberries with ricotta cream. Place a meringue tree on top of the raspberries and sprinkle with the gold dust.

Keep it up for all pavloves.

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