Whip the egg whites with the salt, stiffen with the caster sugar and the dry egg whites, zest the limes and add the icing sugar to the Maryse, fill the generously greased rectangular pans, smoothen the surface.
Fan bake at 150°C for 35 min. with the damper open, remove and let the meringue collapse (the top sinks in), freeze well and turn out onto cardboard.
Heat the glucose, the raspberry purée and the whole frozen raspberries, add the sugar and pectin mixture to the warm pulp. Bring to a boil and add the lime juice. Clear away, contact cover with cling film and cool. Loosen the cooled confit with a whisk and mix 1,000 g of raspberry confit loosened with 80 g of fresh raspberry pulp. Put in a piping bag with a basket weave nozzle.
24 hours earlier, start infusing the lychees in syrup with the Excellence Cream. The next day, mix all the ingredients together while cold, then strain. Refrigerate.
Using the basket weave nozzle, pipe two strips of loosened raspberry confit, then use a 13.3 plain tip to pipe lychee Chantilly cream lines on the top. Arrange the fresh raspberries (3 lines of 12 raspberries), sprinkle with Codineige, then arrange one-sixth of a lychee between each raspberry (22 pieces in total), sprinkle with icing sugar for shine, and zest 1/4 lime.
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This recipe’s simplicity is almost sublime: from ultra-crisp to infinitely smooth, with a lychee-infused Chantilly cream that is both distinctive and light. Working with cream relies on a pastry chef’s unique skill! Here, it enhances the flavour of all the other ingredients.
Meringue pavlova was named to honour the lightness of the Russian ballerina Anna Pavlova. Australia and New-Zealand both claim to have created it... And each has its own pavlova tradition.