Mini Pavlova Cakes
10 servings
210 minutes
Mini Pavlova is a delicate dessert named after the famous ballerina Anna Pavlova. It was created in Australia in the 1920s, enchanting with its airy nature akin to the lightness of dance. The meringue, crispy on the outside and soft on the inside due to added starch and lemon juice, gives the dessert a unique texture. The filling of whipped cream and cream cheese with a hint of fresh lemon juice makes it exquisite. Berries add natural sweetness and a slight tartness, while pistachios provide a nutty accent. This dessert is perfect for special occasions, adorning the table with elegance and refined taste. Mini Pavlova is a combination of tenderness, sweetness, and freshness that delights both the eye and palate. A wonderful choice for summer evenings and festive celebrations.
1
Whip the egg whites with powdered sugar (50 g) until stiff peaks form. Add lemon juice. Add a pinch of salt and cornstarch. Transfer to a piping bag and make circles of desired size. Place them to dry in a preheated oven at 90 degrees for 3 hours. Do not open the oven. Then place chopped berries in the center of each meringue.
- Egg white: 150 g
- Icing sugar: 50 g
- Lemon juice: 1 teaspoon
- Salt: pinch
- Starch: 10 g
- Fresh berries: to taste
2
Make cream cheese: whip cream with powdered sugar (300 g) until thick and add cream cheese, can mix with a spatula. Add freshly squeezed lemon juice and mix. Spread the cream cheese on the cooled meringue.
- Cream: 130 g
- Icing sugar: 300 g
- Cream cheese (curd cheese spread): 200 g
- Freshly squeezed lemon juice: 10 ml
3
Decorate with berries. Optionally, you can garnish with grated pistachios.
- Fresh berries: to taste
- Pistachios: to taste