Alexandr Trofimenkov

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  • French meringue
  • Raspberry coulis
  • Chantilly cream with mascarpone

We will turn the classic dessert Pavlova into a modern and elegant cake. To turn the classic home-style dessert into something special, we will pipe both the meringue and the cream unusually. Instead of the classical nest-shaped meringue, we made a 3-tiered necklace out of the snow-white pearls. We will decorate the center of our Pavlova cake with the Mascarpone Chantilly cream and raspberry coulis, and we will decorate the surface of the cake in a creative way by using fresh berries.


  • Access to the video lesson and PDF recipe for 12 months on the Teachable educational platform (PDF recipe is available to download on your device)


Course Features

  • Lectures 1
  • Quizzes 0
  • Duration 24 minutes
  • Skill level All levels
  • Language English
  • Students 18
  • Certificate No
  • Assessments Yes
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  • Video lesson how to make Pavlova cake 1

    • Lecture1.1
      Watch video lesson how to make Pavlova cake 24 min
Alexandr Trofimenkov KICA brand-chef When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. About types of sugar and their effect on the retention of water in a frozen product. About the properties of starch and xanthan gum in the preparation of texture berry coolies. According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. They can realize the taste even before its preparation. From the very beginning, Alexandr sets high standards of work, at which, at the end of the lesson, the students come out with slender products that can decorate the windows of demanding pastry houses. 2 years of work as a pastry chef at a factory in the best confectionery in Kiev “Honey”, 2 years of teaching at a pastry school of Hector Bravo, opening and conducting the production of luxury confectionery in Dubai, many years of experience in teaching and work at this field give Alexander Trofimenkov an opportunity to share theory and practice with students at the level of world-famous pastry art.


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