Mini Berry Pavlovas

I`ve always loved Meringue. Here in Switzerland you it it with "Vermicelle", which is sort of a Chestnut puree. Delicious! But of course it`s just as good on it`s own.

 

With the whipped cream and fresh berries on top it is just perfect. I love how the crust crunches when you take a bite and then suddenly there`s this soft sweet marshmallow center. Mm-mmm!

 

Mini Berry Pavlovas

Makes 9 medium Pavlova Cakes. They can be stored in an airtight container for a few days.

 

Ingredients

 

           Pavlova

  • 4 large  (120 g) egg whites
  • 1 cup (200 g) superfine (castor) sugar
  • 1/2 tsp pure vanilla extract or seeds of 1 vanilla bean
  • 1 tsp white vinegar
  • 1/2 tablespoons cornstarch (corn flour)

 

           Topping

  • 1 cup (240 ml) heavy whipping cream
  • 1 1/2 tablespoons (20 g) graulated white sugar (or to taste)
  • 1/2 tsp pure vanilla extract or seeds of 1 vanilla bean
  • Blueberries & Raspberries or any other fresh fruit of your choice
  • Grated dark chocolate to decorate

 

Instructions

 

        Pavlova

  1. Preheat oven to 250°F (130°C) and line a baking sheet with parchment paper.
  2. With the whisk attachment beat the egg whites and about 2 tablespoons of sugar on medium speed until they hold soft peaks.
  3. Add the sugar in 3 to 4 additions and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little af the meringue between your fingers. The meringue should feel smooth, not gritty.)
  4. Beat in the vanilla extract or seeds. 
  5. Sprinkle vinegar and cornstarch over the top of the meringue and gently fold in with a rubber spartula.
  6. Make about 9 equal mounds of the meringue on the prepared baking sheet, keeping at least 1 inch apart. You can smooth them out with a spartula dipped in a bit of water. 
  7. Bake in the center of the oven, for 50 to 60 minutes or until outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringues cool completely in the oven. (If you like them crunchier in the center too, leave them for about 5 to 8 minutes longer in the oven)
  8. Just before serving, whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and the mound the softly whipped cream into the center of the meringues. 
  9. Arrange the berries randomly on top of the cream. Grate a bit of the dark chocolate over the Pavlova and serve immediatley as this dessert does not hold for more than a few hours.
  10. Enjoy!

 

 

 

Pavlova recipe adapted from joyofbaking.com

My sisters cats were very interested in these cakes ;)

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