Mini Pavlova
-
90 min -
14 Ingredients
These bite-sized treats not only bring elegance to any dessert table but also offer a blissful experience for those seeking a delightful and visually appealing sweet indulgence.
Ingredients for 4 servings
Instructions
Meringue base
-
egg whites 3
(room temperature)
-
granulated sugar 300 g
-
lemon juice 1 tsp
-
cornstarch 2 tsp
Lime and passion fruit curd
-
limes 2
(zest of one and juice from both)
-
passion fruits 3
-
butter 25 g
-
granulated sugar 75 g
-
egg yolk 1
-
egg 1
Topping
-
lactose-free cream 300 g
-
strawberries
-
raspberry
-
blueberries
Instructions
Meringue base
- Preheat the oven to 150°C.
- Whisk the egg whites until stiff, the bowl should be able to be turned upside down. Add sugar and lemon juice and whisk until the meringue is glossy and forms small peaks. Mix in cornstarch.
- Pour the meringue mixture into a piping bag or plastic bag and pipe out round bottoms, about 12 cm in diameter, onto a baking sheet lined with parchment paper. Pipe one or two rounds with a higher edge around the bottoms so that there is a depression in the middle.
- Take out and feel the meringue, it should be hard on the outside and creamy on the inside. If it seems too creamy, bake for an additional 10-15 minutes. Let cool on a wire rack.
- Take out and feel the meringue, it should be hard on the outside and creamy on the inside. If it seems too creamy, bake for an additional 10-15 minutes. Let cool on a wire rack.
Lime and passion fruit curd
- Boil water in a large saucepan for a water bath to simmer the lime and passion fruit curd.
- Grate the zest from the lime and squeeze out the juice. Strain the pulp from the passion fruits through a sieve by scraping around it and pressing it firmly against the edges with a spatula so that the juice runs out and the seeds remain.
- Melt the butter in a saucepan and mix in sugar, egg yolk, egg, lime juice and zest.
- Place the saucepan in the water bath and whisk until the mixture thickens, about 5 minutes. Let cool. Then strain the curd through a sieve.
Topping
- Whip the cream and cut the strawberries into smaller pieces. Place a generous dollop of curd on the meringue base, top with cream and garnish with the fruits.
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