I am a complete cream-addict. I love anything with lathers of whipped cream. Naturally, I am fond of pavlovas and, as such, decided to bake mini pavlovas for no apparent reason apart from eating them. I didn't use any strict recipe quantities when making this dessert, so I have only listed the ingredients required below. My favourite part of making pavlovas, apart from eating them, is decorating it with the fruit on the top, so I decided to make multiple decoration styles for fun - the results are shown in the images below. You can't tell from the angle of the images, but the mini pavlovas were baked in mini love heart cake tins.
Ingredients:
- egg whites, room temperature
- sugar
- thickened cream, whipped
- fruit, to decorate
Method:
Beat egg whites in bowl until soft peaks form. With motor running, gradually add the sugar until thoroughly mixed and soft peaks form. Spoon meringue into muffin patty pans or individual mini cake tins (or some other cake tray or pan that holds small quantities). Bake in oven at 100'C until meringue has stiffened and is hard to touch. They key is to cook meringue at a low temperature for a long amount of time so that it is cooked through but isn't burnt or too crispy. Remove, and leave to cool. Lather whipped cream onto each meringue and decorate with sliced fruit. Serve with ice-cream.
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