Servings

8

Cook

25 min

This Australian meringue based dessert was created in honour of the Russian ballerina Anna Pavlova. It is usually cream filled and topped with passion fruit but I have filled my mini pavlovas with a berry mousse and topped them with fresh berries. I had a glut of egg whites and this has always been a favourite dessert. It’s easy to make and always beautiful and delicious and you could try other fruits.

Mini Pavlovas with Berry Mousse

INGREDIENTS
For the Pavlova
  • 2 egg whites
  • 110g caster sugar
  • ¼ tsp vanilla essence
  • ½ tsp white wine vinegar
  • ½ tsp cornflour
For the Filling
  • 160g frozen mixed berries
  • 50g icing sugar
  • 2 gelatine leaves, soaked in cold water (see notes)
  • 200ml double cream, beaten to a soft peak
To Decorate
  • A few fresh berries of your choice
METHOD
  1. To make the Pavlova, preheat the oven to 170C/150C fan.
  2. Draw eight 7cm circles on a sheet of baking parchment drawing the circles at least 4cm apart. Place the parchment on a baking sheet.
  3. In a bowl with an electric hand whisk or in your stand mixer with the whisk attached, whisk the egg whites until stiff.
  4. Gradually add the caster sugar, beating well after each addition. Continue whisking until the mixture is thick and glossy. Add the vanilla essence, vinegar and cornflour and whisk to incorporate.
  5. Spoon or pipe the mixture onto the circles leaving the edges higher.
  6. Bake in the preheated oven for 20 – 25 minutes until crisp. Leave to cool completely in the oven with the door slightly ajar.
  7. To make the Filling place the berries and the icing sugar in a blender and blend until smooth (you can use a hand held blender for this).
  8. Pour 40ml of the puree into a microwave jug and heat to just below boiling (30 – 40 seconds should be enough).
  9. Stir the squeezed out gelatine into the hot puree and leave to cool to room temperature.
  10. Once the puree has cooled stir in the remaining puree followed by the beaten cream. Chill until the mousse just begins to set.
  11. Spoon or pipe the mousse on the pavlovas and decorate with the fresh berries.

 

Notes: I have used Dr.Oetker Platinum Gelatine, which is widely available. If you are using a different brand please check for the manufacturer’s instructions.

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