We discovered Mirabeau en Provence a few years back when I was studying Wine Management at business school in Dijon, France. Stephen was invited to talk about Mirabeau’s inspiring story and the importance of social media in their communication and marketing strategy. I loved the conference and told my sisters all about it, then we started following each other on Instagram, and voilà !
When Jeany got in touch a couple of months ago to ask if we would be interested in creating a recipe to match one of their wines, we jumped at the opportunity to collaborate with a brand we’ve loved for so long!
We chose the beautiful rosé wine Étoile, vintage 2017, which presents lovely floral aromas and delicate exotic and stoned fruits flavours. To match it, we created delicious individual rose, lychee and raspberry pavlovas.
The flavour combination is inspired by French pastry chef Pierre Hermé and his Ispahan collection. Rose / lychee / raspberry work so well together. And it’s the perfect match to the lovely Étoile. By the way, étoile means star, how magical is that?!
Ingredients for 4 – 6 individual pavlovas:
For the meringue:
- 2 egg whites
- 50 g caster sugar
- 50 g icing sugar
- A pinch of salt
For the rose and mascarpone whipped cream:
- 150 g whipping cream
- 80 g mascarpone
- 20 g icing sugar
- 1 tbsp rose water
For the garnish:
- 15-20 raspberries (since they’re not in season yet, we used some we froze last summer)
- About 15 lychees (either fresh or from a can)
- Decoration: bits and pieces of pink pralines, edible flowers,…
Prepare the meringue:
- Preheat the oven to 130°C (260 F).
- Beat egg whites half stiff with a pinch of salt, then gradually incorporate caster sugar, tbsp by tbsp. Whisk for a few minutes longer until the consistence is thick and glossy.
- Using a spatula, incorporate sifted icing sugar, gently.
- Line a baking sheet with parchment paper.
- Using a pastry bag or a spoon, spread 4 to 6 meringues on the paper. If you’re using a spoon: place a tbsp of meringue on the paper, and spread it to a circular shape using the bottom of your spoon. Place another tbsp of meringue on top and repeat the process. The meringues are supposed to be slightly higher at the rimes.
- Bake for 40-45 minutes. Turn off the oven and let the meringues cool in it, door opened.
- When cold, carefully detach the meringues from the parchment paper.
Prepare the whipped cream:
- Place cold whipping cream, mascarpone and icing sugar in the bowl of your standmixer. Whisk into a rather firm whipped cream.
- Using a spatula, gently incorporate the rose water.
Assemble the pavlovas:
- Prepare a lychee brunoise: dice 10 lychees into very small cubes.
- Distribute the brunoise evenly on each meringue.
- Cover with rose whipped cream, then add 3-4 raspberries and a lychee on top of each pavlova.
- Sprinkle with bits and pieces of pink pralines, or edible flowers.
- Enjoy right away with a glass of chilled Étoile!
You might notice that the oven temperature is quite high. For pavlovas, we prefer baking meringues at 130°C rather than 90 or 100°C because it makes for meringues that are crispy on the outside and super chewy inside. They won’t be immaculate white, but will have more of a rustic look instead!
Although pavlovas have to be enjoyed fresh, you can prepare everything a few hours in advance and assemble them at the last minute.
Oh, and if you think rosé is only supposed to be enjoyed during hot summer days, try it now and think again… There’s no one season to drink pink!
Also see these lovely summer desserts: