Mini pavlova platter

desserts Baking sweet
Total: 2 hr 10 min. | Active: 30 min.
vegetarian

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.

Corinne and Bettina - nom-nom

Ingredients

for 8 pieces

Mini pavlovas
6  fresh egg whites
1 pinch salt
300 g finest sugar
½ tsp vanilla paste
1 tsp white wine vinegar
1 tbsp Maizena cornflour
Toppings
4 dl full cream, beaten until stiff
400 g mixed berries
2  nectarines, cut into wedges
2  passion fruit, cut in half
2 dl berry sauce
1 ¼ dl chocolate sauce

How it's done

Mini pavlovas

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.

To shape

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.

To bake/dry

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.

Toppings

Serve the mini pavlovas on a large platter. Place the toppings in bowls, serve with the pavlovas.

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