Mini pavlova with lemon cream and blackberries

Name: Mini pavlova with lemon cream and blackberries - Natalia E.
Ingredients: For the meringue: 4 egg whites; 200g powdered sugar; 2 teaspoons vinegar; 2 teaspoons cornstarch; a pinch of salt; 1 teaspoon vanilla. For the cream: 350ml milk; 3 tablespoons sugar; 2 tablespoons cornstarch; 1 tablespoon butter; grated lemon zest; mint leaves; a few blackberries.

Dessert - Mini pavlova with lemon cream and blackberries by Natalia E. - Recipia

Mini Pavlova with Lemon Cream and Blackberries – an elegant and refined dessert Preparation time: 30 minutes Baking time: 60-70 minutes Total time: 1 hour and 30 minutes Servings: 7-8 servings It is said that pavlova is a dessert that evokes summer memories, with its light and crispy meringue, perfectly complemented by a fine cream and fresh fruits. Although my first encounter with pavlova was a fiasco, I promised myself I wouldn't give up. Today, I will share with you the recipe for mini pavlova with lemon cream and blackberries, which will bring a smile to the face of any sweet lover! A brief story about pavlova Pavlova is a famous dessert, associated with moments of celebration and joy. It is believed to have been created in honor of a great ballerina, having a delicate texture and an elegant appearance, akin to a perfectly executed pirouette. This recipe has evolved over the years, becoming a favorite in many corners of the world, and today I propose a mini version, easy to prepare and serve. Ingredients For the meringue: - 4 egg whites - 200 g powdered sugar - 2 teaspoons vinegar - 2 teaspoons cornstarch - A pinch of salt - 1 teaspoon vanilla extract For the cream: - 350 ml milk - 3 tablespoons sugar - 2 tablespoons cornstarch - 1 tablespoon butter - Grated lemon zest - Mint leaves, for decoration - A few fresh blackberries Step by step: Preparing the mini pavlovas 1. Preparing the meringue - Whip the egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer. It is important that the bowl is free of grease, so the egg whites whip well and become frothy. - Add the sugar: Sift the powdered sugar and gradually incorporate it into the egg whites, one tablespoon at a time, continuing to mix. It is essential to mix for 12-15 minutes until you achieve a glossy and firm meringue. - Finalize the meringue: At the end, add the vinegar, cornstarch, and vanilla, mixing for another minute. The vinegar helps stabilize the meringue, while the cornstarch gives it a slightly chewy texture. 2. Forming the mini pavlovas - Prepare the baking tray: Line a baking tray with parchment paper and lightly grease the paper with butter to prevent sticking. - Shape the meringues: Place the meringue in a pastry bag and form circles on the parchment paper. Make sure the edges are higher by drawing a border of meringue around each circle to create a nest effect. 3. Baking the meringue - Preheat the oven: Preheat the oven to the lowest setting. - Bake the mini pavlovas: Place the tray in the oven and let the meringues bake for 60-70 minutes. At the end, turn off the oven and let the pavlovas cool in the oven, with the door slightly ajar or closed, to avoid cracking. 4. Preparing the lemon cream - Mix the ingredients: In a saucepan, mix the milk with the cornstarch and sugar, whisking well to ensure the cornstarch is completely dissolved. - Thicken the cream: Place the saucepan over medium heat and continuously stir until the cream thickens, having the consistency of a pudding. - Add the butter: Once the cream has thickened, remove the saucepan from the heat, add the butter, and mix well until melted. - Flavor the cream: Allow the cream to cool, then add the grated lemon zest and chopped mint leaves, mixing gently. 5. Assembling the dessert - Fill the pavlovas: Once the mini pavlovas are completely cooled, place a portion of lemon cream in each nest. - Decorate: Add a few fresh blackberries on top and garnish with mint leaves for a fresh and appealing look. Serving suggestions and combinations These mini pavlovas are ideal for serving at festive events, parties, or simply to indulge after a long day. You can pair them with a sweet white wine or a fragrant fruit tea. Additionally, a glass of prosecco or a fruit cocktail would perfectly complement this elegant dessert. Variations and tips - Seasonal fruits: You can experiment with different fresh fruits, such as strawberries, kiwi, or raspberries, to vary the taste and appearance of the dessert. - Alternative creams: Instead of lemon cream, you can use a vanilla mascarpone cream or a white chocolate cream for a delicious twist. - Colored meringue: You can add a few drops of food coloring to the meringue to create colorful mini pavlovas, appealing to children. Nutritional information These mini pavlovas contain approximately 150 calories each, making them a relatively light dessert option. Egg whites are an excellent source of protein, and fresh fruits provide valuable vitamins and antioxidants. Additionally, the lemon cream offers a boost of vitamin C, beneficial for the immune system. Frequently asked questions - Why does the meringue deflate? The meringue can deflate due to humidity in the air or improper baking. Make sure to use a clean bowl and avoid opening the oven during baking. - Can I use regular sugar instead of powdered sugar? It is recommended to use powdered sugar, as it dissolves more easily in egg whites, providing a finer texture to the meringue. Experiment with this recipe and bring a touch of sweetness into your life! Whether you are a fan of meringue or want to try something new, these mini pavlovas are sure to be a hit on any occasion. Enjoy!

Mini pavlova with lemon cream and blackberries

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