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Mini coffee pavlovas with tangerine sorbet
50 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 193
  • Fat about 5g
  • Carbohydrates about 34g
  • Protein about 3g
This is needed
This is needed for 12 piece
Mini pavlovas
  • 1 pinch salt
  • 4 fresh egg white
  • 200 g finest sugar
  • 1 tsp lemon juice
  • 1 tbsp coffee beans, ground
Topping
  • 500 ml tangerine sorbet
  • 4 tbsp chocolate spread (e.g. Nutella)
  • 50 g hazelnuts, coarsely chopped
  • 50 g pomegranate seeds
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And that's how it's done
And that's how it's done
Mini pavlovas
Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar and lemon juice, continue to beat until the mixture becomes very stiff. Combine 50 g of this mixture with the coffee, mix the coffee mixture into the remaining mixture to create a marble effect. Transfer the mixture to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe 12 meringue nests (each approx. 6 cm in diameter) onto a baking tray lined with baking paper.
To bake/dry
Bake for approx. 10 mins. in the lower half of an oven preheated to 150°C. Turn the oven down to 120 °C and allow the pavlovas to dry for approx. 40 mins. Then switch the oven off and leave the pavlovas to cool in the oven with the door open.
Topping
Shape the sorbet into balls and spoon into the nests. Top with the chocolate spread, pomegranate seeds and hazelnuts.