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Mini pavlova platter
30 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 486
  • Fat about 19g
  • Carbohydrates about 76g
  • Protein about 5g
This is needed
This is needed for 8 piece
Mini pavlovas
  • 6 fresh egg whites
  • 1 pinch salt
  • 300 g finest sugar
  • 0.5 tsp vanilla paste
  • 1 tsp white wine vinegar
  • 1 tbsp Maizena cornflour
Toppings
  • 2 nectarines, cut into wedges
  • 400 g mixed berries
  • 4 dl full cream, beaten until stiff
  • 2 passion fruit, cut in half
  • 2 dl berry sauce
  • 1.25 dl chocolate sauce
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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 remainder of the sugar, as well as the vanilla paste and vinegar, continue to beat until the mixture is fine-textured, glossy and very stiff. Sieve in the cornflour at the end and fold in.
To shape
Using a tablespoon or spatula, shape the meringue mixture into approx. 8 nests (each approx. 8 cm in diameter) on two trays lined with baking paper.
To bake/dry
Preheat the oven to 150°C (fan). Slide both trays into the oven, reduce the temperature to 100°C. Bake/dry the mini pavlovas for approx. 1 hr. 40 mins. Turn the oven off and leave the mini pavlovas to cool with the oven door slightly ajar.
Toppings
Serve the mini pavlovas on a large platter. Place the toppings in bowls, serve with the pavlovas.

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