Mini Pavlova cakes
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ingredients
2 pk egg white 350 g sugar 1/4 tsp baking powder 300 ml whipping cream 150 g Mascarpone 2 tbsp sugar vanilla fresh fruit
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This light and tasty dessert was prepared by the chef for the famous ballerina after whom it was named. The Pavlova cake consists of an egg white base and a delicious cream. We like to top it with fresh fruit.
1.
Put the whites of the larger eggs into a container that can go over a steam bath and add sugar to them.
2.
Stir in the baking powder. This will make the meringues firmer.
3.
Everyone makes the base for the meringues according to their own taste. We have a tried and tested one that is prepared over steam, because then they are guaranteed to come out in our oven. So put the container with the ingredients over boiling water and start whisking the egg whites on the steam bath. Turn on your stopwatch and whisk for eight minutes.
4.
When the meringue base is ready, use a spoon to put it on greaseproof paper. Either make small cakes or spread it on a large baking sheet. Place in the oven and bake at 150 degrees. The meringues are done when they are a little brown on the bottom and the top is dry, firm and crisp.
5.
Let the meringues cool and prepare the cream. Whisk the whipped cream in one bowl and the mascarpone with the sugar and vanilla in the other. Slowly mix them together a spoonful at a time.
6.
Place the cream on the cakes. These should be soft and fluffy.
7.
Decorate the top of the cakes with seasonal fruit, mint and anyone else who likes to sugar their cakes.
