Recipe Name: Mini Pavlova Recipe
Recipe by: Laura Vitale
Time: 10 minutes preparation, 30 minutes cooking
Number of servings: 8-12 (depending on size)
5 Large Egg Whites
1 cup of Sugar
1 tsp of White Wine Vinegar or balsamic vinegar
2 tsp of Corn Starch
1/2 tsp of Vanilla Extract
1/4 tsp of Salt
1/2 tsp of Cream of Tartar (substitute: lemon juice)
For the cream:
1 cup of Heavy Cream
2 Tbsp of Powdered Sugar
For the topping:
6 kiwis (substitute: passion fruit)
Preparing Pavlova Base
- Preheat oven to 300 degrees.
- Draw 12 circles with pencil aided by a 4″ cookie cutter on parchment paper.
- Beat egg whites until it becomes foamy.
- Add salt and cream of tartar. Whisk until it develops stiffer peaks.
- With beater running, gradually add in sugar one tablespoon at a time.
- Beat until it becomes thick and glossy and sugar has dissolved.
- Fold in vanilla, cornstarch and vinegar using spatula. Be careful not to deflate egg whites.
- Spoon this mixture in drawn circle on parchment paper.
- Make 4” circle mounds using a spoon or pipping bag fitted with star tip.
- Turn oven off, insert pavlova in and have oven door opened slightly.
- Bake pavlova for 30 minutes by letting them cool in oven completely.
- Peel and roughly chop the kiwi.
- Blitz chopped kiwi in food processor or blender until smooth.
- Whisk heavy cream in large bowl until it forms soft peaks.
- Add sugar into heavy cream and continue to whisk until it forms stiff peaks.
- Spoon cream in the center of each little pavlova.
- Spoon a little kiwi sauce and top with a couple raspberries.
- Serve immediately.
- Use a standing mixer fitted with a whisk attachment to beat egg whites faster.
- Ensure standing-mixer’s bowl and whisk attachment are extremely clean with no grease residue as it will prevent egg whites from whipping.
- Ensure to use the opposite side of the parchment paper from the pencil as not to get graphite in your batter.
- The timing of baking pavlova varies depending on the size of it. 4 inches takes 30 minutes, 3 inches takes 25 minutes and smaller ones takes shorter time.
- Cream of tartar is used to stabilize the egg whites, helps keep their shape and speed up the whipping process.
- Cream of tartar can be substituted with a little tiny squeeze of lemon juice.
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