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PAVLOVAS

Raspberry mini pavlovas These individual-sized meringue nests are filled with vanilla-flavoured whipped cream and fresh fruit.

meringue nests:

4 egg whites
250 ml sugar
1 tsp white wine vinegar
2 tsp cornstarch
1 tsp vanilla sugar
filling:
200 - 300 ml cream
sugar
vanilla sugar
passion fruits
fresh raspberries
(icing sugar)
(tianuchka-sauce, Russian cream toffee sauce)

First prepare the meringue mixture for the meringue nests. Whip the egg whites until soft peaks form (about 1 minute at the highest speed with an electric table top mixer fitted with a balloon whisk). Start adding the sugar 1 tablespoon at a time, whisking continually at high speed.

When all sugar has been added, continue whisking until the mixture is very stiff and shiny. Now add the vinegar, vanilla sugar and cornstarch through a sieve. Whisk just until the ingredients are thoroughly incorporated.

Meringue nests With the help of two spoons, form the meringue mixture into nest-shaped rounds onto a lightly buttered baking parchment (see the picture on right).

Bake the nests at 100 °C, on the middle rack of the oven, for 1½ hours.

Let the meringues cool a bit, then lift them carefully with a spatula and place on a wire rack to cool down completely.

Season the cream with a pinch of sugar and vanilla sugar and whip until soft peaks form. Spoon the whipped cream into and over the meringue nests.

Halve a couple of passion fruits and spoon their filling over the whipped cream. Finally dot the filled meringues with the raspberries. (If you like, sift the pavlovas with icing sugar or drizzle some tianuchka-sauce on top). Serve immediately.

Rose-hip and lingonberry pavlova Instead of raspberries and passion fruit you can drizzle the whipped cream-filled pavlovas with sweetened rose-hip puree and lingonberries (see right).

The meringue nests may be prepared on the previous day of serving. Store them uncovered in a dry place to prevent them from turning soggy.


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