Preparation
- For the meringue, briefly whisk the egg whites with salt. Add the sugar in 4 stages and whisk until the sugar has completely dissolved and the egg whites have become stiff.
- Then add the cornflour, mix and transfer the mixture to a piping bag. Line a baking tray with baking paper and pipe 8 nests.
- Dry the meringue at 100 °C O/U for approx. 80 minutes and then leave to cool in the oven.
- Meanwhile, briefly boil the berry puree with the cake glaze and then leave to cool.
- For the cream, briefly whip the mascarpone with a mixer. Then add the icing sugar and whipped cream and whip carefully. Finally, add the cream stiffener, mix well and transfer the mixture to a piping bag.
- Fill the meringue with berry puree and top with mascarpone cream. Garnish with berries or chocolate.
Ingredients
For about 8 mini pavlova:
For the meringues:
- 100g egg whites
- 200g sugar
- 5g cornflour
- pinch of salt
For the cream:
- 2 packs of GOLDSTEIG Mascarpone
- 200g whipped cream
- 50g icing sugar
- 1 tbsp cream stiffener
For the filling:
- 100g berry puree
- 1 tsp red cake glaze
Topping (optional):
- Berries
- chocolate
Recipe download
