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There is a long-running dispute between Australia and New Zealand over who invented the pavlova. This giant meringue is traditionally made in the shape of a cake – crispy, light and airy with a fruity topping. When the meringue is served in small nest-sized portions, however, it makes the ultimate summer party dessert. Simply arrange the mini meringues on a platter with fresh berries, fruit, sweet sauces and crunchy nuts, and let everyone create their own dessert to suit their taste.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar, as well as the vanilla paste and vinegar, continue to beat until the mixture is fine-textured, glossy and very stiff. Sieve in the cornflour at the end and fold in.
Using a tablespoon or spatula, shape the meringue mixture into approx. 8 nests (each approx. 8 cm in diameter) on two trays lined with baking paper.
Preheat the oven to 150°C (fan). Slide both trays into the oven,
reduce the temperature to 100°C. Bake/dry the mini pavlovas for approx. 1 hr. 40 mins. Turn the oven off and leave the mini pavlovas to cool with the oven door slightly ajar.
Serve the mini pavlovas on a large platter. Place the toppings in bowls, serve with the pavlovas.
|Tip:||The toppings can be chosen based on personal preference and seasonal availability. Ideal toppings include whipped cream or yoghurt, fresh berries, fruit, fruit sauces, chocolate sauce, nut spreads, chocolate sprinkles, chopped nuts, etc.|
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