Mini-pavlova
A mini version of the Pavlova cake, which can be enjoyed in the Tartu café Crepp from the summer of 2021. A cake, rich in whipped cream and fresh seasonal berries. Making Pavlova is much easier than described in most cookbooks and food blogs. Make it at home, but also visit Crepp and enjoy the pavlovas made in a café.
Preparation time: about 1.5 hours
Level: average
Quantity: 12 mini-pavlovas
Ingredients:
6 egg whites
300 g of sugar
200-400 ml whipped cream
Strawberries, raspberries, currants, or other seasonal berries for decoration and seasoning
To decorate lemon balm or mint leaves.
Icing sugar to serve to give the finishing touch to the pavlova.
Preparation:
1. Separate the egg whites from the egg yolks. Save the egg yolks and use them to make an omelet. Make sure that the egg yolks are not broken and that not appear in the egg white. If it does, the egg white does not foam at all.
2. Whisk the egg whites into a heavy foam with an electric mixer.
3. Add sugar and whisk for 7-8 minutes at maximum mixing speed to create a shiny and heavy foam that creates sharp peaks and stays in the desired shape
4. Place 12 non-uniformly shaped pavlovas of similar size on a baking sheet lined with parchment paper. There is no need to use a cake spray, with a spoon the shapes will become even more interesting. If desired, make a small cavity in the top of the pavlova with a spoon which eases adding of whipped cream when serving
5. Bake at 150 degrees for 1 hour to 1 hour and 15 minutes. Pavlovas must come quite easily off the paper. Since the right pavlova has a crispy surface with a marshmallow-like structure on the inside, sometimes pavlovas may stick to the paper. If necessary, help loosen the pavlovas with a cake spatula
6. Place the prepared pavlova on a plate, prepare whipped cream, which should be without adding anything to season it, and cover the pavlova whipped cream using a cake sprayer or spoon. Garnish with the desired berries and mint or lemon balm leaves.
Ready !!
