Mini Pavlova

Pavlova cake is a dessert created in honor of the Russian prima ballerina Anna Pavlova by a chef at the Esplanade Hotel in Perth. The cake is said to embody her grace and beauty. She is remembered for her incredibly beautiful arm movements in the role of the dying swan. Try this wonderful dessert and enjoy the flavors of gently whipped egg whites embraced by fresh fruit.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Egg, egg white, fresh

  • 1 pinch Salt, table

  • 100 g Sugar, white

  • 0.5 teaspoons Vinegar, apple

  • 0.5 teaspoons Koruzni škrob

  • 0.5 teaspoons Vanilla, extract, imitation

  • 2.5 dl Sweet cream

  • 0.5 cups Strawberries

  • 2.5 spoons Dressing, strawberry

Steps

  1. Preheat the oven to 150 degrees Celsius and line a baking tray with parchment paper. Beat the egg whites and a pinch of salt with an electric mixer (or a hand whisk) until stiff peaks begin to form. Continue beating and gradually (spoon by spoon) mix in the sugar. Finally, fold in the vinegar, vanilla extract, and cornstarch into the egg white mixture.

  2. Place four mounds of the egg white mixture onto the baking tray using a spoon. Gently press the center of each mound with the back of the spoon to create a slight indentation. Place the tray in the preheated oven for about 30 minutes. Once the meringues are baked, leave them in the turned-off oven to cool completely.

  3. Whip the cream together with a spoonful of powdered vanilla sugar. Remove the cooled meringues from the oven, fill them with the sweetened cream, and top with fresh fruit. Drizzle with fruit syrup and serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 181.63 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 42.38 g
    • Sugars: 41.17 g
  • Protein: 2.42 g
  • Fiber: 0.4 g