Mini Pavlova
Automatically translated from Romanian. See the Romanian original
Mini Pavlova with crisp meringue shells, a ginger-infused fruit sauce, and a velvety lemon-vanilla mascarpone cream.
Ingredients
Method
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Beat the egg whites well with the salt for about 4-5 minutes, then gradually add the sugar, mixing until every granule has completely dissolved.
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Add the lemon juice, vanilla, and cornstarch, and mix for another 2 minutes at the lowest speed of the mixer.
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Using a spoon, scoop the mixture to form circles approximately 10 cm in diameter and a maximum of 3 cm high on a tray lined with parchment paper (makes 12 pieces).
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Bake for 70 minutes at 100 degrees, with the fan at 40%.
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Leave the shells on the tray until they cool completely; only then should they be removed from the paper.
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For the sauce, put the fruit with the powdered sugar and grated ginger over low heat until it reaches a boil, then remove from heat and let cool.
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For the cream, mix the mascarpone with the heavy cream, sugar, vanilla, and lemon zest using a mixer for 2-3 minutes.
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Assemble by alternating shell, cream, shell, cream, and sauce on top, or serve simply as one shell with cream and sauce.
The story behind this recipe
I hated it, I didn't believe the hype that it was good, I avoided it until today, being fed up with meringues from my childhood (I always thought Pavlova was just a boring meringue); I gave it a chance at a bar, but it made me feel nauseous from being too sweet.
Today I tried it, having some time and patience to spare.
I made the Pavlova shells and the fruit sauce first, and then the mascarpone cream the next day.
I had to let the sauce and the shells cool completely; that is the only recommended way to assemble them.
I made the mini Pavlova shells (12 in total) from:
7 egg whites
300 g white sugar
2 tablespoons lemon juice (if you don't have any, use vinegar)
A pinch of salt
A drop of vanilla
2 level tablespoons of cornstarch
I beat the eggs well with the salt for about 4-5 minutes, then gradually added the sugar. I mixed until every granule of sugar had completely dissolved.
After all that madness, I added the rest of the ingredients and mixed for another 2 minutes at the lowest mixer speed.
I scooped the composition with a spoon and formed circles about 10 cm in diameter and at most 3 cm high on a tray lined with baking paper.
I left them in the oven for 70 minutes at 100 degrees with the fan on (40%).
I only took them off the paper once they had cooled completely.
I made the sauce very easily from:
500 g fruit
4 tablespoons powdered sugar (I don't want it to taste like jam)
A little grated ginger
I let it come to a boil over low heat and took it off the heat.
For the mascarpone cream, I used:
400 g mascarpone
200 g heavy cream
2 tablespoons sugar
Vanilla and lemon zest
I mixed them with the mixer for about 2-3 minutes.
Assembling it is the easiest part!
Shell, cream, shell, cream, and sauce.
You can serve just one shell with cream and sauce on top. It's enough.
Enjoy!
## Source: Facebook (2021-06-08)
Elegance on the plate, in the name, in the taste.
#pavlova
