Mini Pavlova with cherries

Mini Pavlova with Cherries – An Irresistible Delight

Pavlova is a dessert that perfectly combines the sweetness of meringue with the freshness of fruit, and our mini Pavlova with cherries will surely bring a smile to the faces of your loved ones. This recipe is not only delicious but also an excellent way to use leftover egg whites from other dishes. Embark on a culinary journey and let yourself be carried away by the flavors and textures that await you.

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 5-6 mini Pavlovas

Necessary ingredients:

- 3 egg whites (approximately 100g)
- 200g powdered sugar (ideally freshly ground)
- 1.5 teaspoons of vinegar (preferably white)
- 1.5 teaspoons of cornstarch
- a pinch of salt
- 200ml whipping cream (preferably with a fat content of 30%)
- 250g fresh cherries (or other flavorful fruits, such as berries)

Practical tips about ingredients:

- Egg whites: If you have leftover egg whites from other dishes, make sure they are at room temperature for a more stable meringue.
- Powdered sugar: Using freshly ground powdered sugar will ensure a finer texture for the meringue. You can use a blender or food processor to grind it.
- Vinegar: This helps stabilize the meringue, giving it that soft and chewy consistency inside.
- Cornstarch: It is the secret to achieving the fluffy and moist center of the Pavlova.

Preparation technique:

1. Preparing the meringue: Start by preheating the oven to the lowest possible temperature. This will allow the meringue to dry slowly, achieving a crispy exterior and a soft interior.
2. Whip the egg whites: In a clean bowl, add the 3 egg whites and a pinch of salt. Use an electric mixer and start beating the egg whites on low speed, then gradually increase the speed. Continue until the egg whites become a firm foam.
3. Add the sugar: Start adding the powdered sugar, one tablespoon at a time, mixing well after each addition. Continue to mix until the mixture becomes glossy and firm, and the sugar is no longer perceptible to touch. This process should take about 5-7 minutes.
4. Incorporate the vinegar and cornstarch: Add the vinegar and cornstarch, mixing for another minute until well combined.
5. Shape the Pavlovas: On a baking tray lined with parchment paper and lightly greased with butter, use a spatula or piping bag to form meringue circles. Make the edges slightly higher than the center, leaving room for cream and cherries.
6. Baking: Place the tray in the preheated oven and bake for about 30 minutes. The meringues should be crispy on the outside and soft on the inside. Once baked, turn off the oven and let the Pavlovas cool in the oven with the door slightly ajar. This step is essential to avoid sudden cracking of the meringue.
7. Preparing the cream: In the meantime, whip the cream until stiff peaks form.
8. Preparing the cherries: Wash the cherries and remove the pits. You can leave some whole for decoration and cut others in half to use in the cream filling.
9. Assembling the mini Pavlovas: Once the meringues are completely cooled, add a tablespoon of cream to each mini Pavlova and decorate with fresh cherries.

Serving suggestions:

These mini Pavlovas with cherries are perfect for parties or festive meals. You can serve them alongside a fruit tea or sparkling wine to add an elegant touch. If you want to give them a splash of originality, you can drizzle them with a bit of chocolate or caramel sauce.

Possible variations:

If you don’t have cherries on hand, don’t worry! You can use any other seasonal fruit, such as strawberries, raspberries, or even kiwi. You can also add flavors to the cream, such as vanilla or lemon zest, for a more intense taste.

Nutritional information:

Each mini Pavlova contains approximately 200 calories, depending on the amount of cream used. This delight is rich in protein due to the egg whites and provides a quick energy source thanks to the sugar. It is an excellent choice for those who want to enjoy a dessert without feeling too guilty.

Frequently asked questions:

1. What do I do if I don’t have powdered sugar? You can use granulated sugar, but make sure to grind it well before adding it to the egg whites.
2. How can I store the Pavlovas? It’s best to keep them in an airtight container, but consume them as soon as possible, as they can become soggy over time.
3. Can I make the Pavlovas a day in advance? Yes, but make sure to store them in optimal conditions to avoid moisture absorption.

Embrace this simple recipe and indulge in the final result: mini Pavlova with cherries, a dessert that will bring a touch of joy in every bite. Whether it’s a special occasion or just a relaxing evening at home, these mini Pavlovas are the perfect choice!

 Ingredients: 3 egg whites, almost a cup of powdered sugar (it was empty like this... two fingers); not commercial powdered sugar, I ground it myself; one and a half teaspoons of vinegar; one and a half teaspoons of starch; a pinch of salt; whipped cream; cherries (or other flavored fruits; I really would have liked forest fruits, but no one has brought me any yet :))) and we don't have any at the market).

 Tags:  pavlova meringue whipped cream