Pavlova is a beautiful and super tasty recipe, perfect for special occasions, such as family gatherings and year-end parties. Today, I'm making the mini version to show you the versatility of them – we can add jams and play with the mix of fruit flavors. Let's learn this delight in a very simple way.
Prep Time2 hourshrs30 minutesmins
Cook Time1 hourhr
Total Time3 hourshrs30 minutesmins
Servings: 16units
Calories: 133kcal
Author: Natália Palmegiano - Cook'n Enjoy
Equipment
Mixer
Oven
Ingredients
Pavlova
6units ofEgg Whites 7 oz (200 g)
2cups ofPowdered Sugar sifted 9.8 oz (280 g )
1/2tsp ofCream of Tartar 0.03 oz (1 g)
1tbsp ofCornstarch 0.3 oz (10 g)
Filling
1cup ofFresh Heavy Cream 8.1 fl oz (240 mL)
1tbsp ofSugar 0.5 oz (15 g)
1tsp ofVanilla Extract 0.17 fl oz (5 mL)
Decoration
Red Berries to taste
Instructions
Pavlova
Place the egg whites in the mixer and beat until they are very white; at this point, start adding the sifted sugar gradually.
When it is very firm, add the cream of tartar and cornstarch and beat only to mix.
Place the mixture inside a pastry bag; I used piping tip 1M.
Now, you should either line your pan with buttered parchment paper or line it with silicone mats, which are much more practical.
First, make a base with your meringue and then raise it a little on the sides.
If you don't have a pastry bag, you can do this with the help of 2 spoons.
Bake in a preheated oven at 212°F (100ºC) and leave on a high rack for about 50 minutes.
If your oven doesn't stay at this temperature, you can leave it at the minimum temperature of 320-302°F (160-150ºC) and then put a cloth on the oven door to keep it slightly opened.
After the pavlovas are dry, turn off the oven and close the door completely; let them finish drying inside the oven for 1 hour more.
Filling
Beat the very cold heavy cream until whipped cream, and then add sugar and vanilla extract.
Assembly
When serving, fill the pavlovas with whipped cream and decorate with your favorite red berries.