Mini Pavlova with Berries & Cream
Serving Size
8 to 10 small size (about 6cm ) pavlovas
Prep Time
30 minutes
Cook Time
1 hour, 30 minutes
Total Time
2 hours
Ingredients
- 2 egg whites (about 60g depend on the egg size)
- 120g caster sugar
- 1 tsp white vinegar
- 1 tsp corn starch
For the garnish :
- 200ml heavy cream (more than 35%)
- 5g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
- 20g white sugar
- fruits which you like (blueberry, raspberry, mango, kiwi and banana etc...)
Instructions
- 1. Preheat oven to 100 - 110 degrees C.
- 2. In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, about 1 tablespoon at a time, whisk until the meringue looks glossy.
- 3. Whisk in the vinegar and sifted corn starch.
- 4. Line a baking tray with parchment paper. Pipe a 6 to 7cm circle and try to make a hole in the middle.
- 5. Transfer the baking sheet to oven and bake it about for 1 hour and 30 minutes. Turn off oven and leave in until oven is cold.
- 6. Whip cream to soft peaks. Spoon cream into center of meringues, and arrange with your favorite fruits on top.
- NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.
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