A mini version of Pavlova: A fruit garnish suits the filled dessert

Markéta Chovancová

Do not be afraid to try this dessert, which is very popular worldwide. The preparation is really simple. Everything is just whipped and put in the oven. Not only lovers of sweet snow meringues will enjoy the combination with summer fruits.

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A mini version of Pavlova

| Photo: courtesy of Markéta Chovancová

A mini version of Pavlova

We will need

  • For bodies:
    • 150 g of egg whites (from about 4 eggs)
    • 200 g of granulated sugar
    • 2 tablespoons lemon juice (or wine vinegar)
    • 2 spoons of potato starch
    • pinch of salt
  • To finish:
    • 250 g of mascarpone
    • 100 ml whipping cream (33%)
    • fruit

Supple and fluffy bubbles

Bubbles like a dream. Fruit dominates the supple and fluffy dough

We will prepare all the ingredients and weigh them accurately. We can pre-draw circles with a diameter of 8 cm on the baking paper. Brush the baking sheet with oil using a rolling pin and press the baking paper to the baking sheet, pre-drawn side down. Preheat the oven to 150 °C.

In a bowl, beat the egg whites at room temperature with a pinch of salt. Wipe the bowl beforehand with a sliced ​​lemon (or rinse with a little vinegar and pour). After 2 minutes of whipping the egg whites at medium speed, increase the speed and whip for another 3 minutes, sprinkling in a third of the amount of sugar every minute. We whip in one direction so as not to disturb the structure of the egg whites.

After 3 minutes, all the sugar has been whipped. Beat fully for the last 5 minutes, after which a firm tip will form on the whisk. Sprinkle with starch and gently fold with a spatula a few times, again in one direction so that all the starch is mixed into the egg whites. Finally, gently stir in a few strokes and lemon juice (can be replaced with wine vinegar).

Cottage cheese with fruit

A perfect combination of flavors. Cheesecake with fruit is an ideal summer dessert

Fill the mixture into a pastry bag with a large tip. We will create small nests on the sheet, i.e. we will create the bottom first and then around the walls (twice around). Place in the oven, preheated to 150 °C (top and bottom heating). Immediately after insertion, reduce the temperature to 120 °C and dry for 55 minutes.

Then we turn off the oven, we do not open it either during baking or after, we just turn off the oven and leave it here until it cools down. Only take it out after it has cooled down. Fill the cooled bodies with whipped cream and mascarpone (I put a strawberry in the middle).

Decorate the filled Mini Pavlovas with fruit and serve.

Tip: The mascarpone cream can be whipped in advance and ideally filled about 2 hours before serving.

Markéta Chovancová she is an enthusiastic creator of fantastic pastries and savory dishes. He regularly shares his art with you in our series. You can also follow Markéta’s recipes on Instagram and Facebook.

The article is in Czech


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