Mini Pavlova dessert
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.
Servings 8 servings
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...
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.
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.
Pease don't waste your egg yolks, you can always make Creme brûlée.