Executive pastry chef Amelia Marneau creates fabulous desserts at Marché Moderne in Newport Coast. Her Black Forest pavlova elevates simple ingredients into a masterpiece.
1
Pavlova rounds are crisp and light, made with egg whites, and offer a solid base on which to build the dessert.
2
Chantilly cream is luscious without being overly sweet.
3
Layered chocolate mousse is creamy and delicate.
4
Chocolate ganache fills spaces between layers to support stacked ingredients.
5
High-quality seasonal fruit completes the Black Forest theme with bright tartness.
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