Bite-Size Pavlova

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. It is a popular dish and an important part of the national cuisine of both Australia and New Zealand

INGREDIENTS :

For Pavlova:

Egg whites (room temperature) 4

Castor sugar 3/4 cup

Corn flour 1 tbsp

Lemon juice 2 tsp

Vanilla extract 2 tsp

Pinch of salt

For Cream:

Heavy whipping cream (very cold) 120 ml

Powdered sugar 2 tbsp

Food color (red) Pinch (optional)

For Topping/Decor:

Fresh fruit blueberries/kiwi/raspberries/strawberries, etc 

9 Mint leaves for garnish, optional

PREPARATION :

For Pavlova:

Preheat the Oven to 100˚C for 15 mins. Line a large baking sheet with parchment paper.

Using your hand mixer, beat 4 egg whites, 2 tsp lemon juice, and a pinch of salt on high speed 1 min until soft peaks form. With the mixer on, gradually add 3/4 cup sugar and beat 10 min on high speed, or until stiff peaks form(the sugar should get dissolved in the egg whites). It will be smooth and glossy.

Use a spatula to quickly fold in vanilla extract, then fold the cornflour and mix until well blended.

Transfer the meringue into a large piping bag with a star nozzle and make 3 to 3 1/2 inches wide nests onto the parchment paper. Scoop a little from the middle to make room for cream.

Bake at 100˚C for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 1 hour. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.

Transfer the pavlova with the parchment paper onto the counter or a rack and allow it to cool to room temp. 

Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).

How to Make Frosting and Assemble Pavlovas :

Beat cold whipping cream with powdered sugar in the cold bowl for 2 to 3 minutes or until cream forms stiff peaks. Then add the pinch of food color this is optional

Pipe frosting onto the pavlova and top with fresh fruit.*

Notes

*These should be enjoyed within 4 hours of assembly. 

* Please do not open the door of the oven in between not after the time is over...let the meringue cool down inside the oven otherwise due to the temperature drop it will have cracks. 

*You need to be very perfect with the proportion