Mini Pavlova with strawberries and blueberries

Name: Mini Pavlova with strawberries and blueberries - Elena B.
Ingredients: Meringue: 5 egg whites; 1 cup of sugar (about 200 g); 1 tablespoon of lemon juice and 1 teaspoon of vinegar (I added vinegar; lemon is sufficient); 1 packet of vanilla sugar; grated tonka bean; 2 tablespoons of cornstarch; 1 pinch of salt. Chantilly cream (or vanilla pastry cream with whipped cream): 500 ml of milk; 100 g of granulated sugar; 60 g of flour or 30 g of cornstarch (I used flour); 5 egg yolks; 2 packets of vanilla sugar or a vial of vanilla essence; 250 ml of liquid whipped cream. To decorate: strawberries; blueberries; chocolate syrup.

Dessert - Mini Pavlova with strawberries and blueberries by Elena B. - Recipia

Mini Pavlova with Strawberries and Blueberries – Delicious and Elegant Recipe If you are looking for a dessert that impresses with both appearance and taste, Mini Pavlova with Strawberries and Blueberries is the perfect choice! This refined dessert, with a light meringue base and a delicate cream, is ideal for any occasion, from festive meals to informal parties. The origins of Pavlova are shrouded in tradition, but one thing is certain: each bite will bring a smile to your face. Preparation Time: - Active time: 30 minutes - Baking time: 2 hours - Total time: 2 hours and 30 minutes - Servings: 8 mini Pavlovas Ingredients For the meringue: - 5 egg whites - 1 cup of sugar (approximately 200 g) - 1 tablespoon lemon juice - 1 teaspoon vinegar - 1 packet of vanilla sugar - 1 grated tonka bean (optional, but recommended for an exotic flavor) - 2 tablespoons cornstarch - A pinch of salt For the Chantilly cream: - 500 ml of milk - 100 g granulated sugar - 60 g flour or 30 g cornstarch - 5 egg yolks - 2 packets of vanilla sugar or a vial of vanilla essence - 250 ml whipped cream For decoration: - Strawberries, sliced - Fresh blueberries - Chocolate syrup (optional, but recommended for a special appearance) Preparation Step 1: Preparing the meringue 1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure no yolk remains in the whites, as fat will prevent the meringue from thickening. Put the yolks in the fridge, covered, until you prepare the cream. 2. Beating the egg whites: In a clean, dry bowl, add the egg whites and a pinch of salt. Beat with an electric mixer on medium speed until a light foam forms. 3. Adding the sugar: When the foam starts to become firmer, add the sugar, one tablespoon at a time, continuing to mix. This process takes about 20 minutes, and the result should be a shiny, firm meringue. Testing: turn the bowl upside down – the meringue should not fall! 4. Incorporating the flavors: Add the lemon juice, vinegar, vanilla sugar, and grated tonka bean, mixing gently. Finally, fold in the cornstarch with a spatula, being careful not to deflate the mixture. 5. Forming the nests: Line a baking tray with parchment paper. Place the meringue in a pastry bag (or a plastic bag cut at one corner) and form circles about 10-12 cm in diameter, leaving a deeper center for the cream. Step 2: Baking the meringue 1. Preheating the oven: Preheat the oven to 180°C, then reduce the temperature to 100°C (the lowest setting if using a gas oven). 2. Baking: Place the tray in the oven, leaving the door slightly ajar with a wooden spoon to allow moisture to escape. Bake for 2 hours, until the meringue is lightly browned on the bottom and easily peels off the paper. 3. Cooling: After baking, turn off the oven and leave the meringue inside to cool completely. This will help prevent cracking. Step 3: Preparing the Chantilly cream 1. Pastry cream: In a thick-walled pot, mix the egg yolks with the sugar until they double in volume. Add the flour or cornstarch and mix well. 2. Adding the milk: Gradually add the cold milk while stirring continuously to avoid lumps. Place the pot over medium heat and stir constantly until the mixture starts to boil and thickens. 3. Cooling the cream: Remove from heat, cover with plastic wrap, and let cool. After cooling, add the vanilla essence. 4. Preparing the whipped cream: Whip the liquid cream with sugar until stiff peaks form, but don’t overdo it, or it may curdle. 5. Combining: When the pastry cream is cool, remove the wrap and gently fold in the whipped cream with a spatula. Step 4: Assembling the Mini Pavlovas 1. Filling the nests: Fill each nest with the Chantilly cream, using a spoon or a pastry bag. 2. Decorating: Decorate with sliced strawberries and fresh blueberries. For an elegant touch, you can drizzle chocolate syrup on top. Practical Tips - Ingredients: Make sure all ingredients are at room temperature, especially the egg whites, to achieve a perfectly airy meringue. - Variations: You can experiment with different fruits, such as kiwi or mango, or add a layer of fruit compote on top. - Serving: This dessert pairs perfectly with sparkling wine or freshly made lemonade, adding a touch of freshness. Nutritional Benefits Mini Pavlova is a relatively light dessert compared to other sweets. The meringue is low in fat and provides a source of protein from the egg whites. Strawberries and blueberries are rich in antioxidants, vitamins, and fiber, making this dessert not only delicious but also beneficial for health. Frequently Asked Questions 1. Can I use a different type of sugar? Yes, you can use coconut sugar or a natural sweetener, but the final result may vary. 2. How do I store the meringue? The meringue stores well in an airtight container, away from moisture, but it is best consumed fresh. 3. Can I make the meringue a day in advance? Yes, you can bake the meringue a day in advance, but make sure to store it under optimal conditions. Try this Mini Pavlova with Strawberries and Blueberries recipe and enjoy a sophisticated dessert that will bring a touch of happiness to your day!

Category: Dessert Author: Elena B. Views: 1 Date: 26.09.2024

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