1. Beat the egg whites with a pinch of salt!
2. Gradually add powdered sugar (1 lg each) and beat until melted.
3. Sift the starch and incorporate it into the composition.
4. Add the lemon juice and mix.
5. On a baking sheet, draw circles with a diameter of 7 cm. Place the paper in the baking tray face down.
6. Put the composition in a posh, form the base of each meringue, then form the border.
7. Place the tray in the preheated oven at 120-140 ° C for 40 min. Turn off the heat and leave the tray in the oven for another 30 minutes.
For the filling, mix the cheese with the honey and the shock syrup.
1. Peel the peaches and cut them into cubes.
2. Put 1/2 peach in each meringue.
3. Put the cream cheese in a posh and place on top of the peaches.
4. For decoration, put a cherry.
You know what makes this Friday good (besides it literally being & # 8220Good Friday & # 8221)? Mini Pavlovas.
There is something so splendid about these little puffs of meringue that are crunchy on the outside and soft like clouds on the inside. They are the perfect canvas for a sweet Easter surprise! Fill & # 8217em with chocolate, cookies, mini eggs or sweet summer berries! Smother & # 8217em in lemon curd, whipped cream, salted caramel or dark chocolate! Sprinkle & # 8217em with chopped mint, colorful sprinkles, icing sugar, toasted coconut, or edible flowers! No matter how you fill them, smother them, or sprinkle them they make the most delicious and stunning dessert for Easter!
Now, I & # 8217ve professed my undying love for pavlova many times before on this blog (four times to be exact), so I guess you could say I am a pavlova expert & # 8230 or just obsessed lunatic. Either way, I have four tips you might find useful when making the perfect pavlova for Easter!
I & # 8217ve tried several times and failed to turn my egg whites into stiff peaks when using liquid egg whites. If you & # 8217ve found success please let me know, but for me, using good ol & # 8217 egg whites from fresh Canadian eggs works best!
There are some things in life you can't rush: a vacation, large financial commitments, and adding sugar to the egg whites. In might seem super slow to add the sugar 1 tbsp at a time, but you want to give it enough time to fully dissolve (otherwise your peaks will fall flat!). To check if the sugar is dissolving, simply stop your mixer and rub some of the meringue between your fingers if it feels gritty, the sugar has not dissolved.
Unless your pavlova is flavored with something brown (like chocolate or coffee) it should come out of the oven looking white and bright! My method of actively baking the meringue nests for 1 hour and then letting them rest inside the oven (sans heat) allows the pavlova to form that lovely crisp outside while remaining light and fluffy on the inside.
Now, not everyone has cream of tartar on-hand, so in a pinch, you can use vinegar, but I prefer to use cream of tartar as it helps stabilize the egg whites and creates more volume for a fluffier, lighter meringue.
The first step is making the mini pavlovas. Preheat the oven to 170 ° C fanbake and line two trays with baking paper. Add the egg whites to the bowl of an electric mixer and whisk on high until stiff peaks form. Add vanilla and vinegar then whisk again on a slow speed. Turn speed up to medium and gradually add the caster sugar, whisking until stiff and glossy.
Spoon 10 rounds of meringue onto each baking tray. Reduce the oven to 120 ° C and bake for 40 minutes or until crisp to the touch. Turn the oven off, open the ajar door and leave the mini pavs until they have cooled completely. Once cooled, store in an airtight container for up to 4 days in the pantry.
Next, add the frozen raspberries and caster sugar to a glass container and microwave on high for 1 minute. Stir, then microwave for another 20 seconds. Stir again, set aside to cool then store in the fridge until ready to use.
To make the chocolate sauce, break the chocolate into a heatproof bowl. Pour in 200ml cream and microwave for 90 seconds. Leave the warm cream and chocolate to sit for 2 minutes then stir until smooth. Store in the fridge until ready to serve. You may have to heat it slightly before serving.
On a large platter arrange the wreath. Start with ramekins of chocolate ganache, raspberry sauce and passionfruit curd. Add the mini pavlovas in a circular pattern. Fill in all of the gaps with the fresh fruit. Sprinkle over icing sugar and finish off with mint leaves and crumbled pieces of chocolate flake. Serve whipped cream in bowls next to the platter.
I love Christmas! Did you know I have a whole page on my website dedicated to CHRISTMAS RECIPES? It includes my famous Mango Pavlova, my Cranberry Glazed Ham, my epic Brownie Trifle and many more delicious recipes. Be sure to check it out before planning your Christmas Day menu.
Preheat the oven to 180 ° C.
Draw 4 circles on a sheet of baking paper (10-12 cm in diameter). Place the paper in the baking tray with the drawing facing down.
Mix the egg whites with the cream of tartar and vanilla until they are strong. Then add the sugar, one tablespoon at a time, until it is still incorporated and dissolved and the egg white mixture becomes thick and shiny.
Then add arrowroot or starch.
With the help of a pastry bag, place the composition obtained inside the circles drawn on the baking paper. Ideally, it should have a recess in the middle and not the top.
Put in the preheated oven and the temperature is immediately reduced to 100 ° C.
Bake for 1 hour, then turn off the oven, set the door to remain ajar and leave the Pavlovele inside until they have cooled completely.
For the cream, all the ingredients need to be cold. In the bowl of the mixer add all the ingredients and mix until you get a strong enough cream.
Divide the mascarpone cream between the mini pavloves.
Then add a few cherries and jelly, grated chocolate, fried and crushed walnuts.
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.  It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream.  The name is pronounced / p æ v ˈ l oʊ v ə /, or like the name of the dancer, which was / ˈ p ɑː v l ə v ə /.   
The dessert is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s.  The nationality of its creator has been a source of argument between the two nations for many years. 
'The pav' is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, and popularly eaten during that period, including at Christmas time however, it is also eaten all year round in many Australian and New Zealand homes. 
To make the pavlova line a baking sheet with non-stick parchment paper and draw a 23cm / 9 & # 8243 circle, turn the paper over.
Preheat the oven to 130 ° C / 266 ° F / Gas Mark ½.
Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition. Mix the corn flour into the remaining third of sugar and add all at once and whisk until very stiff and glossy. Carefully fold in the vanilla and vinegar.
Scoop the meringue onto the paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
Bake in the oven for 1¼ hours or until firm and crisp around the edges. Remove from the oven and leave to cool. The meringue may very well crack and sink a little, transfer to a flat serving plate.
While the meringue is cooking, put half the blackcurrants into a pan with 3 tablespoons of water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and color the juices.
Blend the corn flour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened. Turn the blackcurrants into a bowl to cool.
When ready to assemble, whip the cream until softly peaking, fold in the crème fraiche then add half of the blackcurrants and fold about four times to create a swirled effect. Pile this onto the pavlova, gently spreading it to the edge then spoon over the remaining blackcurrants and syrup.
A winning combination of meringue, fruit and cream, the Pavlova was created in honor of the Russian ballerina Anna Pavlova during one of her tours. The true origin of the dessert is a contentious topic, and both Australia and New Zealand lay claim to the Pavlova as one of their national dishes. Whatever its origins, a generously loaded Pavlova is the perfect dessert for looking impressive but actually being quite simple to prepare.
This collection of Pavlova recipes is full of fruity inspiration, whether you're looking for dainty desserts or showstopping centerpieces. Helen Jessup’s strawberry Pavlova recipe is laced with Pimm’s to make a wonderfully British summer dessert, while Victoria Glass ’Black Forest Pavlova reinvents the classic German pudding in lighter meringue form. Karen Burns Booth's Spanische Windtorte is a large Pavlova cake, or for the perfect individual dessert try Tom Aikens' Mini Pavlova with lime curd and fresh fruit.
Stephanie Chen is used to making pavlovas but not on a small scale. During the "Custard and Meringue Week" showstopper bake she is tasked with making mini pavlovas. One of which is a Strawberry Black Pepper Pavlova topped with a vanilla mascarpone and cherry balsamic sauce. Watch the full episode of & quotCustard and Meringue Week & quot from Season 2 Episode 6 of The Great American Baking Show.
Black Pepper Strawberry Pavlova:
300 grams of caster sugar
5 tablespoons of strawberry powder
1 tablespoon of white wine vinegar
50 grams of white chocolate chopped into small pieces
1/2 teaspoon of coarsely ground black pepper
Balsamic Cherry Sauce:
1 1/2 cups frozen black cherries, defrosted (juice strained)
1 tablespoon aged balsamic vinegar
1 tablespoon of lemon juice
1 teaspoon of corn starch
Vanilla Mascarpone Cream Topping:
1 cup mascarpone cheese, chilled
2 cups of whipping cream, chilled
1 cup confectionery (powdered) sugar
seeds scraped from 1 Madagascar vanilla bean
1 teaspoon of organic vanilla extract
2 lemons, to zest on top of pavlovas
Black Pepper Strawberry Pavlova:
1. Preheat oven to 355 F / 180 C. On a piece of parchment paper, trace 2.5 inch circles spaced at least 2 inches apart with a pencil. Should be able to fit 9 of them comfortably on each baking sheet.
2. Chop white chocolate into small pieces and set aside. Make sure they're small enough to fit through your piping tip.
3. Place egg whites in a stand mixer bowl with a whisk attachment. Whisk until soft peaks form. Slowly add caster sugar one tablespoon at a time and continue to beat until the egg whites become stiff and glossy. Don't over beat the egg whites or they will separate. When you can hold the mixture upside down without it falling out it's done.
4. Add white wine vinegar, chopped chocolate and black pepper. Using a large spoon spatula, mix very slowly and carefully by folding the mixture and egg whites. Sift in strawberry powder last and allow for some streaking in the mixture. Don't over mix or you will deflate the egg whites.
5. Using a little pavlova mixture, apply on the corners of the parchment paper (same side you drew on, then flip over parchment paper so it's pencil side down on a baking sheet.
6. Add meringues to a piping bag and use large star tip. Pipe into the circles and clean it up with an offset spatula. Make sure you are FILLING them completely when swirling.
7. Place into oven then immediately drop the temperature to 284 F / 140 C. Cook for 1hr to 1hr 15 minutes in a regular oven (45-60 minutes in a convection oven)
8. The way to tell when the Pavlova is done cooking is when it looks crisp at the edges. The tops will be dry but if you press on the underside it'll give a little since the centers are still soft and squishy. If you tap them lightly they should also sound a little hollow.
9. Place the pavlova back in the oven and leave the door slightly ajar so the pavlovas can cool completely in the oven. (Should take another 35 minutes)
Black Cherry Balsamic Curd
1. To make Cherries Compote: Add cherries, sugar, lemon zest and juice to a sauce pan. Bring to a simmer and reduce liquid down to about & frac12.
2. Add 2 teaspoons of cornstarch and 1 tablespoon of balsamic vinegar. Break up the cherries once softened.
3. Reduce heat and let cool completely.
Vanilla Mascarpone Cream
1. Scrape vanilla beans out of vanilla bean pod.
2. In a CHILLED stand mixer bowl, add whipping cream and vanilla beans. Fitted with a whisk attachment and beat on high until mixture is fluffy. Remove and set aside.
3. In the bowl, add sugar and mascarpone cheese and whip together. Taste then lastly add in vanilla extract if vanilla flavor isn't strong enough.
4. Fold in whipped cream and mascarpone mixture together.
1. Take the Strawberry Pavlova and top with mascarpone cream and then cherries on top with a drizzle of sauce.
To make the meringue, melt the chocolate in a heatproof bowl over a pan of simmering water, or in quick bursts in the microwave. Allow to cool. Mix together the sugar, cream of tartar and cornflour.
Put the egg whites in a stand mixer or a metal or ceramic bowl. Using an electric whisk, whisk on a low-medium speed for a few mins until stiff peaks form, then slowly start to add in the sugar mixture, 1½ tbsp at a time, whisking between each addition until the sugar has dissolved and is well incorporated into the meringue. Once you have a thick, glossy meringue that holds its shape on the whisk, pour over the melted chocolate and swirl it in so you have a rippled meringue - avoid overmixing to retain the swirl effect.
Heat the oven to 120C / 100C fan / gas ½ and use a little of the meringue mix from the whisk to stick some baking parchment to two baking sheets, then dollop on little mounds of meringue, or, if you prefer, make a nest shape by flattening the meringue down with the back of a spoon. Bake the meringues for 1 hr 10 mins until crisp and pulling away from the parchment. Leave to sit in the oven until completely cool.
Meanwhile, weigh out 150g of the blackberries and put in a non-reactive pan (such as stainless steel) with the sugar and bay leaves. Cook over a gentle heat for a few mins, stirring so that the blackberries start to break down into a loose compote and release their juice. Leave the mixture to cool, then stir through the remaining blackberries. Set aside.
Whip the cream until soft peaks form, then fold through the natural yogurt. Swirl through a couple of spoonfuls of the blackberry and give juices so you have a ripple effect. Add a spoonful of the cream mixture to each meringue and spoon over the blackberries and their juices. Discard the bay leaves. Best eaten on the day of baking.
I decided to use my slightly unorthodox way of making meringue & ndash using the Swiss Meringue method instead of the French which is more commonly used.
What & rsquos the difference between French Meringue and Swiss Meringue you ask? Well the only difference is that the Swiss method combines the egg whites and sugar and heats them over a double boiler.
This means you don & rsquot have to gradually add the sugar, tablespoon by tablespoon, as in classic Pavlova recipes. I love this method because it ensures the sugar is fully dissolved and very stable.
I always rely on my trusty Thermapen when making Swiss Meringue to check the eggs have reached 55C / 130F before whisking to fluffy perfection! This amazing digital thermometer is super easy to use at any angle and registers the temperature with supreme accuracy.
I trust my Thermapen for perfectly moist roast turkey, barbecue burgers or tricky desserts like this mirror glaze cake!
I have folded some unsweetened cocoa powder into the snowy white meringue to make a chocolatey pavlova. Don & rsquot add too much cocoa powder tho, you want a marbled effect.