Mini Pavlova

Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.

You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my  Cafe Gourmand.

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Mini Pavlova

I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time I used one tiny drop of red coloring to make the cream pink.
Course Cafe gourmand, Dessert
Prep Time 35 minutes
Cook Time 1 minute
Total Time 36 minutes
Servings 8 servings
Author Natalija

Ingredients

Meringue

  • 4 egg whites (room temperature)
  • 1 pinch of salt
  • 220 g confectioner's sugar

Cream

  • 200 ml heavy whipping cream ( 35%) very cold
  • 100 g mascarpone cheese
  • 1,5 Tbsp sugar
  • 1 drop red food coloring (optional)
  • Fresh berries raspberries, strawberries, blackberries, blueberries...

Instructions

Meringue

  • Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.
  • While beating on a medium speed, slowly add the confectioner's sugar, about 1-2 Tbsp at a time. Once all the sugar is added, keep beating until the egg whites hold stiff peaks.
  • Preheat oven to 230 degrees F. Draw circles of approximately 4-8 cm diameter (you can use a pint glass as a guide) on each of the parchment lined sheets.
  • Spoon meringue into piping bag, fitted with 3/4 inch tip. Pipe meringue to cover circles on prepared baking sheet. Pipe two more rings of meringues on top of outer edge to form walls of Pavlovas.
  • Bake in center of oven until dry and crisp, about 1 1/2 hours.
  • Turn off the oven and let the meringues completely cool in the oven. Once cooled, you can top them with whipped cream and berries.

Filling

  • With mixer, beat together very cold heavy cream and mascarpone cheese, until whipped gradually adding sugar. Add food coloring. Don't overbeat the cream, or you will end up with butter.
  • Spoon cream into piping bag.
  • Right before serving, pipe frosting on the pavlovas and top with fresh berries.
  • If you have some leftovers cream, you can pipe it into a small glass and garnish with some fresh berries.

Notes

Pease don't waste your egg yolks, you can always make Creme brûlée.
 

Heart-shaped Ice Cream

This heart-shaped Ice Cream will please your significant other without having to spend the whole day cooking. Ice cream in the shape of a heart served with a cloud of whipping cream dusted with grated chocolate. This icy dessert will melt hearts!

Heart-shaped Ice Cream

Natalija
Choose your favorite sorbet or ice cream flavor (or your significant other’s) and serve this dessert with whipping cream, chocolate and fruit.
Prep Time 10 mins
Total Time 55 mins
Servings 2 servings

Ingredients
  

  • 200 g chocolate ice cream (or another your favorite ice cream/sorbet )
  • 50 ml heavy whipping cream ( 35%) very cold
  • 1 tsp sugar
  • Grated chocolate
  • Few red berries (blueberry, raspberry…)

Instructions
 

  • Take the ice cream out of the freezer and leave it out for 5 minutes to make it softer. Put the ice cream in a heart shaped mold. Cover with plastic wrap and put it back in the freezer for around 45 minutes.
  • Submerge the mold under hot water for a couple seconds (wipe the water off of the mold with a towel so that the serving plate does not get wet).
  • Remove the ice cream from the mold onto a plate. Put the plate into the freezer.
  • Whip the heavy cream with the sugar until fluffy. Don’t over beat.
  • When serving, put the whipping cream on the heart. Decorate with nuts, grated chocolate, and red berries. Serve right away.
Tried this recipe?Let us know how it was!
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