Mini Pavlovas with Whipped Cream and Fresh Fruit
Recipe by Jackie Cameron
I am in Pavlova mode - to the point that I've included traditional pavlova on the Hartford House lunch menu. I, however, have added a modern touch to make my recipe a unique variation on a theme. On this occasion I cut up a selection of fresh fruit, whipped the cream and presented the individual mini pavlovas for each guest to fill as they chose. This is home-cooked elegance at its best!
Yields : About 20 mini pavlovas
4 Egg Whites, room temperature
1 cup Castor Sugar
1) Start whisking the egg whites. Add castor sugar slowly and whisk until all sugar crystals have dissolved
2) Place meringue mixture into a piping bag with a star nozzle and pipe small rounds onto greaseproof paper situated on an oven tray. Take the back of a teaspoon-heat slightly in a cup of boiling water. Use the back of the spoon and create a centre dip within the pavlovas
3) Place tray into an oven, 50˚C, for 45 minutes - one hour. Switch the oven off and allow drying within the oven. Keep in mind you want a softish centre with a crisp outside
4) Serve with whipped cream. I do not add any sugar to my cream as I feel the pavlovas are sweet enough. Garnish with beautiful in season fruit and serve. If you have to make the pavlovas up beforehand. Lightly paint the topside of the pavlovas with either white/dark chocolate to prevent the pavlovas from going soft or soggy.
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