MINI PAVLOVAS with BERRIES
- 18 apr 2018
- Tempo di lettura: 3 min
Hi!
I guess there is no better way to start off the FOOD related section of my Blog, than with a simple, yet super yummy dessert:
the PAVLOVA Cake!
Not many of you might know that Pavlovas are meringue-based desserts named after the Russian ballerina Anna Pavlova.
The original recipe was created either in Australia or New Zealand - the debate is still open! - in the 1920s.
It is a very popular dessert especially made during the summer holidays and for cosy get-togethers between family and friends.
Pavlovas have a crisp crust and a soft, light, almost marshmellowy inside. They are usually usually topped with fresh fruit, mostly berries, and whipped cream.
The one below is a very simplistic approach to the real recipe, but it will save you time and I can assure you it is fool proof ( I managed to make them, so anyone can! ) plus you will receive loaaaaads of compliments from your guests :)
PREPARATION TIME: 15 Minutes
COOKING TIME: 1 Hour max
DIFFICULTY: Low
INGREDIENTS ( for 8 mini pavlovas, depending on the size of the meringue ):
- 100 gr of egg whites ( approx. 4 eggs )
- Vanilla extract/Vanilla Flavoring (1 small packet)
- 50 ml of Fresh Cream
- 200 gr of White Sugar
- Fresh Berries ( mix of blueberries, strawberries, raspberries )
First you want to start with putting the egg whites in a bowl and mix them together with the white sugar ( the more finely milled, the better ). Then go in with an electric mixer until the consistency of the egg whites is stiff ( timing is everything so you need to be quite quick for this step ). Get an oven tray ready with some greaseproof paper and preheat the oven at 120° ( fan-assisted if possible). With the help of tall glass, transfer everything in a pastry bag, so that you can use it to create small circular shaped meringues - the size is up to you, I highly suggest to try to make the meringues as similar as possible so they will cook more evenly. Cooking time will be around 45 mins to 1 hour. When the meringues start to grow and turn into a more "cream" color they are definitely ready! To get an idea of what they will look like you can check out pic n. 3 at the top pf this post. While the meringues are baking, you can use the electric mixer and start whipping the cream together with 2 tablespoons of sugar ( pic n. 4). If you are in a rush you can also use any ordinary ready whipped cream, it does not change much in terms of taste ( and nobody will ever know! :) ). After the meringues are ready, be very careful when placing them in another tray to cool down. Now that everything's ready you can start to put together the mini pavlovas by filling the inside of 2 meringues with the whipped cream ( pic n. 5 ). They should look like a "giant" macaroon! After that, the decorating part is up to you! I usually cut some of the berries, make a quick sauce in a pan( pic n. 6 ) and then drizzle it all over the Pavlovas together with some fresh fruit. An alternative would to use some Nutella or caramel with hazelnuts, but you can really personalise it to your preferences :)
The finished result will be amazing! Hope you will test out my recipe!
Linda
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