Mini Pavlova

These small, sweet (!) ‘cakes’ of meringue and cream are perfect to serve if you get an unexpected visit. Allow the meringues to dry out and it can last for a while. When you get a visit, garnish the meringues with whipped cream and what you have of fruits and berries just before serving.

Pavlova is named after the Russian ballet dancer Anna Pavlova, and is often made as one big cake. We prefer the mini size.

Ingredients (enough for around 15-20 Mini Pavlova’s)

6 egg whites
2 tsp white wine vinegar
400ml/1 3/4 cups caster sugar
1 tsp maizena/cornflour/corn starch

300ml/1 1/5 cups whipping cream
200ml/4/5 cup vanilla cream

12 strawberries
1 kiwi

Preparation method

Preheat the oven to 150C/300F/Gas 2.

You start off by making the meringue. Seperate the eggs and whisk the whites until stiff As you whisk, add the white wine vinegar. Then add a mixture of sugar and cornflour. Whisk constantly so the mixture is smooth. Spread the batter, using two tablespoons on a baking tray covered with baking paper. Place the meringues into the oven for about 30 minutes. Then take them out and let them cool on wire rack.

The filling is made this way. Whip the whipping cream until stiff and gently stir in the vanilla cream. Put the mixture of whipped cream and vanilla cream on each meringue, and garnish with sliced ​​strawberries and sliced ​​kiwi.

Remember that if stored dry, the meringue can last for several for days.

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