Mini Pavlova with Mascarpone Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the meringue:
- 4 egg whites
- 200 g suar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
For the cream:
- 200 ml cream
- 250 g mascarpone
- 80 g suar
- 1 packet vanilla sugar
- 1 teaspoon lemon extract
- 300 g fruits, fresh, (raspberries, strawberries, blueberries, kiwi, )
Print Recipe
Pin Recipe Instructions
- Beat the egg whites with the mixer until stiff. Gradually add the sugar and beat until the sugar has dissolved and the mixture forms peaks. Then sift the cornstarch over the egg whites, add the vinegar and briefly knock in everything.
- Line a baking sheet with parchment paper and use a tablespoon to place six small piles on the baking sheet in portions. Shape round pavlovas with a spoon, make a small indentation in the middle of the mixture (this is where the mascarpone cream will go).
- Let the pavlovas dry for about 30 minutes. Preheat the oven in good time to 130 ° C top / bottom heat (convection 100 ° C). When the pavlovas are dry, bake in the oven for about 45 minutes. Then let the pastries cool down with the oven closed (approx. 1 hour).
- For the cream, stir the mascarpone, sugar, vanilla sugar and lemon extract until creamy. Whip the cream until stiff, then gradually mix it into the mascarpone to create a fluffy cream. Spread the cream on the Pavlova bowls and cover with the washed fruits.
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