Mini Berry Pavlova

Mini Berry Pavlovas are meringue-like cookies topped with berries sauce whipped cream, and fresh strawberries. A perfect dessert for anyday.

Recipe Source Link:https://www.mygingergarlickitchen.com/mini-berry-pavlova-valentines-day/

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RECIPE INGREDIENTS

» For Mini Berry Pavlova //

• Egg whites, at room temperature - 4
• Pinch of salt
• Icing sugar - 1 cup (220g)
• White vinegar - 1 teaspoon
• Cornflour - 2 teaspoons
• Red food coloring - 1/2 teaspoon
• Vanilla extract - 1 teaspoon

» For Raspberry cream //

• Raspberries - 3/4 cup
• Icing sugar - 1 1/2 tablespoons
• Whipped cream - 1/2 cup

RECIPE INSTRUCTIONS

» How to Make Mini Berry Pavlova //

1. Preheat it to 110°C. Line a large oven tray with baking paper, and place the oven tray in the lower third row.
2. Whisk the egg whites in a large bowl using an electric mixer with a whisk attachment on medium speed until foamy.
3. Add the salt, vinegar and cornflour and whisk on medium speed for about 1 minute.
4. Add the sugar a spoonful at a time, whisking well after each addition, until all the sugar has dissolved and the mixture is very thick. This will take about 4-5 minutes.
5. Add the vanilla extract, red food color and whisk to combine.
6. Use a spatula to stir the meringue mixture to ?loosen? it slightly. This will get rid of any excess air in the mixture and give it a smoother, less ?foamy? texture.
7. Spoon 6 large circles of mixture onto the lined tray and use the back of a metal spoon to make an intent in the center of each.
8. Bake in preheated oven for 50-60 minutes, until the meringue is crisp and hard to touch, but not coloured. Turn off the oven, leave the door slightly open and cool completely in the oven for about 2 hours.
9. Method to make the Raspberry Cream //
10. Place raspberries and icing sugar in a small food processor, and process until pureed. Press the raspberry puree through a sieve and discard the seeds.
11. Gently fold half the raspberry puree through the whipped cream. Fill each pavlova with the Raspberry Cream and then top with the Strawberries, and raspberries.
12. Serve immediately with the remaining berry puree passed separately.

RECIPE NOTES

1. The unfilled pavlova shells can be kept in an airtight container in a cool place, for up to 1 day.