Credit: Mathilde de l'Ecotais
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Step 1: Making the meringue

Beat egg whites, add granulated sugar to form stiff peaks, and finish by delicately folding in sifted confectioners’ sugar. Build the round Pavlova shell progressively, leaving a central cavity – the general shape is that of an inverted, hollow cone. Bake 90 minutes in a 257°F (125°C) oven.

Step 2: Making the vanilla ice cream

Heat all of the ingredients in a 183°F (83°C) double boiler, then cool to 39°F (4°C). Let sit, then process in the ice cream maker.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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