MINI PAVLOVA

25thof February is the first birthday of “lachefturca” and I would like to celebrate it with a very elegant and delicious recipe. Despite the fact that the baking time is quite long, it is very easy to prepare. I hope you will try the recipe and enjoy it.

Pavlova is named after a Russian ballerina, Anna Pavlova. There is a great debate about who made it first; Australia or New Zealand, but no matter to whom it belongs to; there is one point that everyone agree is that it is very delicicious. 

Ingredients

For Pavlova:

-3 large egg whites at room temperature

– 2/3 cup granulated sugar

-1 coffespoon corn starch

-1 coffeespoon lemon juice

-1 tablespoon vanilin

For Cream:

-200 ml heavy whipping cream (very cold)

-2 tablespoon granulated sugar

For Topping/Decor:

-1cup fresh fruit (blueberries, currants, blackberries)

Instructions:

-Preheat the oven to 150˚ C.

-Draw circles with 3 cm diameter with the help of a mold or cup on a large parchment baking paper

– Beat 3 egg whites with a mixer on high speed 1 min until soft peaks form. With the mixer on, gradually add vanillin and  2/3 cup sugar; beat 10 min on high speed, or until stiff peaks form. 

-Use a spatula to quickly fold in 1 coffeespoon lemon juice and 1 coffeespoon corn starch and mix until well blended.

-Pipe meringue into nests onto the parchment paper using a pastry bag. Indent the center with a spoon to allow room for cream. 

– Lower the heat of oven to 100˚ C right before put the meringues into the oven.  Bake it for 1 hour and 15 minutes then turn the oven off and without opening the door, let meringues in the hot oven another 15 minutes.

– Outsides will be dry and crispy and cream-colored and insides should be marshmallow soft.

– Allow meringues to cool to room temperature.

– Beat cold whipping cream with 2 tablespoon granulated sugar for 2-3 minutes or until whipped. 

– Pipe frosting onto the pavlova and top with the fruits

Buen provecho!

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