La Pavlova is a really rich dessert that was created to honor the famous Russian dancer Anna Pávlova. It is in its mini format as most appreciated, really attractive and perfect for a diner. It is usually decorated with fruit and some filling cream. On this occasion we are going to fill it with a strawberry cream, but do not hesitate to put your favorite filling, whether lemond curd, custard or the one you like the most. Although it is a very attractive dessert in sight, the ideal is to eat it Fully chopped to contrast the sweetness of the meringue with the cream, which should not be very sweet, and the acid of the red fruits. The mixture I assure you that it is delicious. From recipes, we encourage you to try this great dessert, since it will not leave you indifferent, so that I keep reading to discover how Mini Pavlovas.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make mini Pavlovas: |
| For the meringue: 3 egg whites at room temperature 200 grams of sugar (1 cup) 1 tablespoon of lemon juice 1 tablespoon of vanilla essence 1 tablespoon of maicena soup maicena | For the filling :: 150 milliliters of cream to mount (¾ cup) 150 grams of strawberry jam 75 grams of pHILADELPHIA TYPE CHEESE |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make mini Pavlovas:
1. To make our Mini Pavlovas, we will first prepare the meringue. To do this, we put in a wide bowl the egg whites at room temperature and with some electric rods we beat them at high speed. When they form soft peaks, we gradually add the sugar.
2. The meringue will be ready when strong peaks are formed. When the whipper lifted, the whites mounted will not fall, this being the indicator that our homemade meringue will be well formed.
3. We preheat the oven at 100 ºC. Done this, it is time to add the lemon juice, liquid vanilla and cornstarch to merengue. We mix gently with a spatula but integrating all the ingredients of the Mini Pavlovas well.
4. We line a tray with baking paper. We pour the meringue into a pastry bag with a star -shaped nozzle and form some not very large nests on the tray, separated from each other, because in the oven they usually grow. Bake the homemade pavlovas with heat up and down for an hour at 100 ºC. Once baked, we let them cool on a rack.
Trick: We have to make a nest form and then be able to put the filling in the central hole. The Mini Pavlovas can be done several days in advance and save in a hermetic can.
5. Now we go with the filling. To do so, in a wide bowl we put the cream to mount, the jam and the cream cheese and beat with some electric rods until everything is well integrated. We put the filling in a pastry bag and let it cool or reserve until serving.
6. Although you can fill in the mini pavlovas in advance, it is always preferable to fill them shortly before consumption. We take out the pastry bag with the refrigerator filling and fill each of the nests.
Trick: If the central hole has closed when baking, we pierce a little so that they can be filled.
7. And we only have to decorate the mini pavlovas with the desired red fruits and with some mint leaf. Without a doubt, the Red Fruit Pavlova is one of our favorites.
8. We reserve the desserts in the fridge until the moment of their consumption. Now that you know the mini pavlovas recipe, encourage with varied fillings and different decorations. I also invite you to visit my blog target = _blank rel = NOFOLW class = outboundcakes for you.
