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Mini Pavlovas with Seasonal Fruit

Mini Pavlovas with Seasonal Fruit

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Delicate meringue shells with Chantilly cream, seasonal fruit and Turkish Delight. A blissful treat for any sweet occasion.

  • Yields: 24-28 cocktail size pavlovas |
  • Difficulty: ,

  • Prep Time : 30 mins |
  • Cook Time : 1:15 hours
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Mini Pavlovas 

3 large egg whites
¾ C (180 ml) granulated white sugar
1 tsp (5 ml) cream of tartar
½ tsp (2.5 ml) vanilla essence
1 tsp (5 ml) corn flour

Chantilly cream

1 C (250 ml) whipping cream
1 Tbsp (15 ml) icing sugar
½ tsp (2.5 ml) vanilla extract

To Serve

100 g mixed seasonal berries, chopped (we used raspberries and Florida pearl strawberries)
5 edible flowers, separated into individual petals
2 squares of Turkish Delight, chopped into small pieces (optional)
1 Tbsp (15 ml) icing sugar, dust using a small sieve

Mini Pavlovas

Preheat the oven to 100 º C.

Line 2-3 baking trays with baking paper. Using a pencil and a 5 cm diameter cookie cutter, or something similarly sized, to trace evenly spaced circular guides on the baking paper. This will make it easier to pipe similar sized nests.

Add the egg whites to a clean, dry mixing bowl of a stand mixer and whisk to soft peaks. While the beater is running, add the sugar one tablespoon at a time and whisk to incorporate. Continue to whisk the egg whites to stiff peaks; the sugar should be fully dissolved and the egg whites should be stiff and glossy, about 10 minutes. Add the cream of tartar while the beater is still on and mix, then add the vanilla and cornflour and give one last good mix. Switch off the mixer.

Place the meringue into a piping bag fitted with a small star-shaped piping nozzle and pipe nests on the circle guides. Start in the middle of the circle and pipe outwards to create the base for the nests. Then, piping only around the edge of the base, pipe around and upwards to create a nest – leaving the centres empty to fill with cream later on. Pipe as quickly as possible to complete the tray.

Place the nests into the oven and bake for 1 hour 15 minutes. When the time is over, switch the oven off with the nests inside. Do not open the door. Let the nests cool down with the oven- about 3 to 4 hours. Only after the oven has cooled completely should you open the door and take the nests out.

Chantilly Cream

To a clean mixing bowl, add the cream, then sieve in the icing sugar and add the vanilla, Whisk, to soft peaks, taking care to not overwhip. Put the cream in a piping bag until ready to use.

To Serve

Fill the nests just before serving. Pipe a little cream into the nests, then add some chopped fruit, fill with a little more cream and a few more pieces of fruit. Fill the rest of the cups with cream, filling to above the rim of the nests. Top with fruit and a few pieces of Turkish Delight if using. Garnish with edible flower petals, a light dusting of icing sugar and serve immediately.