Skinny Mini Pavlova with Raspberries and Passion Fruit
Sunday is special for me. For once Sunday always will be about my family and spending time with them. Secondly, Sunday always bring memories of sweet desert my mom used to make for us after lunch. We would sit in the garden with warm tea or coffee and we will enjoy sweet treat from my mom.
I am trying to continue with this tradition in my house now. Every Sunday I will prepare something special for my love ones.
Last August we were visiting our friend. It was extremely hot that day and a thunderstorm was on the way. Kids were swimming in the garden pool and our host served us Pavlova with wild berries. That was first time I literally tasted heaven. It was amazing. Light, sweet, fruity. It was just melting in your mouth. I was impressed.
Every since then wherever I can come across good fruit I will make it.
I prefer to go and prepare mini Pavlova’s are easier for the kids to eat, and they are in perfect serving size.
Ingredients;
For Pavlova’s
- 8 large egg whites
- Pinch of salt
- 2 cups of sugar
- 4 teaspoon cornflower
- 2 teaspoons of balsamic vinegar
For cream:
- 250 g mascarpone cheese
- ½ cup of icing sugar
- 2 tablespoons of Greek yoghurt
Toping;
- 2 cups of raspberries
- 5 passion fruits
Directions:
– preheat oven to 180ºC/gas mark 4/350ºF.
– prepare baking paper
Place egg whites in large mixing bowl. Beat them until soft peak forms. While beating gradually add sugar, cornflower and vinegar. Keep beating until everything will turn thick and glossy.
- Using spoon place some of mixture onto baking paper and form circles with a flatten centre and bigger edges (something like birds nests).
- Bake 25 minutes or until crisp. When ready remove from oven and leave on side to cool.
- In mixing bowl mix together mascarpone cheese with Greek yoghurt and icing sugar. I like to whip it a little to make it fluffy.
- Place some of mascarpone mixture into each meringue.
- On the top, decorate with fresh raspberries and passion fruit.
– Please, store in fridge.
- –
- For Pavlova’s
- – 8 large egg whites
- – Pinch of salt
- – 2 cups of sugar
- – 4 teaspoon cornflower
- – 2 teaspoons of balsamic vinegar
- For cream:
- – 250 g mascarpone cheese
- – ½ cup of icing sugar
- – 2 tablespoons of Greek yoghurt
- Toping;
- – 2 cups of raspberries
- – 5 passion fruits
- – preheat oven to 180ºC/gas mark 4/350ºF.
- – prepare baking paper
- Place egg whites in large mixing bowl. Beat them until soft peak forms. While beating gradually add sugar, cornflower and vinegar. Keep beating until everything will turn thick and glossy.
- – Using spoon place some of mixture onto baking paper and form circles with a flatten centre and bigger edges (something like birds nests).
- – Bake 25 minutes or until crisp. When ready remove from oven and leave on side to cool.
- – In mixing bowl mix together mascarpone cheese with Greek yoghurt and icing sugar. I like to whip it a little to make it fluffy.
- – Place some of mascarpone mixture into each meringue.
- – On the top, decorate with fresh raspberries and passion fruit.
- – Please, store in fridge.
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