Recipes

Pavlova : 
1. Sep­ar­ate the eggs and keep the whites
2. Add the Calvados and the cider vin­eg­ar to the whites
3. Pre-heat the oven to 100 degrees
4. Whip the egg whites in a food pro­cessor and add the sugar little by little for about 20 minutes until the whites are stiff
5. Put the meringue in a poach­ing bag or spoon it onto a baking sheet and bake for 1 hour
6. Thinly slice the apple
7. Pour the whipped cream with a large spoon
8. Place the thin slices of apple and zest the lemon bergamot

Whipped cream :
1. Mix the sugar and the fresh cream
2. Whip until it rises
3. Add a tea­spoon of Calvados

For Guil­laume, Chez Suz­anne’s chef : “It’s a dessert as easy to make as drink­ing Calvados! It’s fun, you can adapt it to any season depend­ing on the fruit of the moment.”