Mini Pavlova is the Best Dessert (here's how to make it) скачать в хорошем качестве

Mini Pavlova is the Best Dessert (here's how to make it)

Mini pavlovas are delicate and delightful desserts that capture the essence of a classic pavlova in a smaller, individual-sized treat. These sweet meringue nests have a crispy exterior and a soft, marshmallow-like interior, creating a perfect contrast in texture. Topped with a dollop of whipped cream and fresh fruit such as berries, kiwi, or passionfruit, mini pavlovas offer a burst of fruity sweetness that complements the lightness of the meringue. These mini delights are ideal for parties, gatherings, or any occasion where you want to impress with a visually stunning and delicious dessert. ----------------------------------------------------- Follow us on our Facebook page: Flavourful Plates If you make this one, feel free to share your work with us❤️❤️ ------------------------------------------------------ 💡Ingredients and Instructions ⭐️PAVLOVA: 160ml/ 2/3 cup egg whites 250g/ 1¼ cups caster sugar 10g/ 2½ tsp cornstarch 5ml/ 1 tsp white vinegar ➡️ Begin by separating the egg yolks from the egg whites while the eggs are cold from the fridge, as this makes it easier to separate them. Measure out 2/3 cup (160 ml) of egg whites and set them aside to come to room temperature for 30 minutes. Preheat the oven to 150°C / 325°F. Using a stand mixer or an electric beater, beat the egg whites on high speed for 1 minute. While continuing to beat, add the sugar gradually, one teaspoon spoon at a time. Keep beating for another 8 minutes on high speed until the mixture becomes fluffy, glossy, and there are no sugar grains left when you rub a bit between your fingers. Then, add the vinegar and cornstarch and beat for an additional 3 minutes. Transfer the meringue mixture into a large piping bag fitted with a nozzle of your choice. Pipe 12-13 mounds that are about 6-7 cm (2.5 inches) wide and 5 cm (2 inches) tall in a lined baking tray. Use a spoon to flatten them slightly and create a small dent on the surface to hold the cream and fruit. The pavlovas should be about 4 cm (1.6 inches) high. Place baking tray in the oven and immediately reduce the oven temperature to 110°C/225°F (100°C fan). Bake for 1 hour and 30 minutes or until the pavlovas are dry to the touch. If they are still sticky, continue baking as needed; exact baking times may vary. Turn off the oven and let the pavlovas cool completely inside the oven for 4 hours or overnight (around 10 hours). Once fully cooled, store the pavlovas in an airtight container in a cool, dry place until ready to use. ⭐️MASCARPONE WHIPPED CREAM: 375ml/ 1½ cups cold heavy cream 110g/ ½ cup mascarpone 40g/ 3 tbsp caster sugar 5ml/ 1 tsp vanilla extract ➡️ Beat cream ingredients in a large bowl on high speed until soft peaks form ⭐️TOPPINGS Diced fruits as your choice Icing sugar ➡️ Just before serving, Pipe a big dollop of cream in the nest, top with fruit and dust with icing sugar