Mini Pavlova
Pavlova is one of my favorite desserts.
A very good way to use leftover egg whites and brighten up an ordinary day.
You only need a few ingredients and the dessert is ready as soon as you snap your fingers.
The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center.
This is a recipe that I’ve experimented with, and all my friends and family say it’s the best Pavlova they’ve ever tasted.
Pavlova is a meringue-based dessert that originated in either Australia or New Zealand. It has a crisp meringue crust, a soft whipped cream interior, and a fruit topping.
Mini Pavlova
A great way to use leftover egg whites and brighten up an ordinary day, or be super organized and plan it as a more elegant end to dinner with friends.You only need a few ingredients and the dessert is ready as soon as you snap your fingers.
Ingredients
- 100 g white egg
- 170 g granulated sugar
- 30 g vanilla sugar
- ½ tbsp lemon juice
- 20 g cornstarch
- pineapple puree
- 300 g whipped cream
- fresh fruits for decoration
Instructions
- In the bowl of the mixer, add the sugar and the egg whites. I put them on another bowl with hot water and mix until the sugar melts
- Mix until it becomes a glossy and firm meringue
- I add lemon juice and cornstarch
- Form mini pavlova directly in the tray with baking paper at the base
- I heat the oven to 160˚C, the lower-upper heating function, then lower it to 100˚C, insert the pavlova tray and bake for one hour and 30 minutes
- Fill with whipped cream and pineapple puree or any other fruit you want
- Decorate with fresh fruits. Enjoy!
The most delicious pavlova. Thank you