Mini Pavlova. Berry Nice!

Meringue Extravaganza part 1

Mini Pavlova is essentially a hot date between a meringue and whipped cream. Take a crunchy but-light-as-cloud white shell, cover it with milky silky bubbles and give it a bite. You just tasted Nirvana.

What can be a berry nice way to top Pavlova? (c’ mon I gave you a hint ☝?!)… berries!!! 

Ok, I am mouthwatering right now. What about you?

I can be a little bit obsessive when I fall in love with something. Especially food. If a try I recipe and it turns out delicious, I keep making it and making it and making it until I really have enough.

The past weeks I have been haunted by Meringue and Mini Pavlova.

I love with meringues since I am a kid, but they are so full of sugar that I always had to be moral. Plus, my past as a serial eater doesn’t allow me to have them at home. Because I make them disappear quickly, just like a magician.?

I craved Mini Pavlova with whipped cream and berries. And the sugar coma didn’t end up here. It continued with experimental punk meringues with spikes (recipe coming soon).

The recipe is basic and effortless. It’s from Ottolenghi and Helen Goh’s book, Sweet. It’s originally a Woodland meringue, but I use only the meringue part. Another great Ottolenghi recipe that I love and you should too is Baked Cheesecake with Chocolate and Hazelnut.

It’s the perfect dessert to bring to a party because it’s simple and with a WOW factor.

Ingredients:

• 4 1/2 ounces (125 g) egg whites (from 3 large eggs)
• 1/2 teaspoon cream of tartar
• 1 cup plus 3 tbsp (240 g) granulated sugar
• 3/4 teaspoon cornstarch
• 1/8 teaspoon baking powder
• 1/2 teaspoon vanilla extract
•  8 fl oz 240 ml cold whipping cream (I don’t like to add anything else to the cream, sugar or vanilla extract, because I want the focus on the three flavors: meringue, cream, and berries. But if you like it, add vanilla extract or almond extract or sugar (in case, I suggest 30 gr of sugar for 240 ml of cream)
• Berries of your choice (I used raspberry and blueberries)
• Powder sugar to dust

Directions:

Set the oven temperature at 275°F/140°C.

Place the egg whites in the bowl of an electric mixer with the whisk attachment in place. Beat on medium-high speed for about 2 minutes, until they appear foamy. Add the cream of tartar and continue to beat until they are stiff but not dry or crumbly about 30 seconds.

Place the sugar in a bowl, add the cornstarch and baking powder (adding both ensures a completely dry and crisp meringue), and gradually—a tablespoon at a time—add the sugar to the egg whites. Continue to beat for about 3 minutes, until the mixture is thick and glossy. Beat in the vanilla extract, then spoon into a piping bag. 

Line two large baking sheets with parchment paper (sticking each piece of parchment firmly to the baking sheet with a bit of the meringue mix). Pipe mini Pavlova onto each lined baking sheet; the base of each should be about 3 inches/  7 cm wide (you can make it the size you prefer). 

I like piping meringue, but you can use a spoon, just be sure to indent the center to allow room for the whipped cream.

Once all the meringues have been piped, place both baking sheets in the oven at once. Immediately lower the oven temperature to 250°F/120°C—you want it to be slightly hotter when they go in, to give the meringues a crunch—and bake for 2 1⁄2 hours. 

The meringues are done when they look dry and sound hollow when tapped gently underneath. Turn off the oven but leave the meringues inside until they are cool, propping the door open with a wooden spoon.

While your Pavlovas get dry in the oven, prepare the whipped cream.

Put the cream in the chilled bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until just stiff. Fill half of the hollowed meringues with cream, top with berries, and finish with powder sugar.

WOW

Serve immediately. But first enjoy one, alone, in the kitchen.

They keep well in an airtight container in the fridge for a few hours, I don’t recommend using the whipping cream spray (like I did) because it doesn’t hold the shape for more than two minutes.

Happy

0 0 %

Sad

0 0 %

Excited

0 0 %

Sleepy

0 0 %

Angry

0 0 %

Surprise

0 0 %