As the warmer months approach, we find ourselves craving lighter, fruit-forward desserts that are perfect for al fresco dining. For those looking for something that is both sweet and refreshing, mini pavlovas with strawberries and raspberries are the perfect choice. This light and airy dessert is popular for its crunchy meringue shell and soft, marshmallow-like center. It’s then topped with fresh whipped cream and fresh, juicy berries, making it the perfect treat for spring and summer.

To make these mini pavlovas, you will need eight egg whites, room temperature; a pinch of salt; 2 cups granulated sugar; 2 teaspoons cornstarch; 2 teaspoons white vinegar; 1 teaspoon pure vanilla extract; 2 cups heavy cream; 1/4 cup confectioners’ sugar; 1 teaspoon pure vanilla extract; 2 cups sliced strawberries; and 2 cups raspberries. Follow the instructions below to make these delicious and beautiful mini pavlovas with strawberries and raspberries.

Preheat your oven to 300°F. Line a baking sheet with parchment paper so that the paper fits snugly against the edges of the pan. In a large, clean mixing bowl, beat egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add in granulated sugar, one tablespoon at a time, and beat until stiff peaks form. The mixture should be glossy and smooth.

Add cornstarch, white vinegar, and vanilla extract into the egg-white mixture and gently fold until well combined. Spoon about 1/2 cup of the mixture onto the parchment paper and shape into a round about 4 inches in diameter. Use the back of a spoon to create a well in the center of the mixture, leaving a raised rim around the edge. This will create a nest-like shape for the pavlovas.

Bake for approximately 1 hour, or until the pavlovas are crisp on the outside and marshmallow-soft on the inside. Let them cool completely on the baking sheet before handling.

In a separate mixing bowl, combine heavy cream, confectioners’ sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.

To assemble the pavlovas, place a dollop of whipped cream on top of each pavlova. Top with sliced strawberries and raspberries and serve immediately.

These mini pavlovas with strawberries and raspberries are light, refreshing, and perfect for any spring or summer occasion. The crispy meringue shell pairs perfectly with the creamy whipped cream and the juicy, sweet-tart berries. These individual-sized desserts also make for a stunning presentation when served with a sprig of mint or a drizzle of melted dark chocolate.

In addition to being a delicious dessert, these mini pavlovas with strawberries and raspberries are also a breeze to customize. Swap out the berries for your favorite seasonal fruit, such as blueberries, blackberries, or peaches. You can also add a hint of citrus zest to the whipped cream for an extra burst of flavor.

In conclusion, mini pavlovas with strawberries and raspberries are the perfect spring and summer dessert. This light and airy dessert is easy to make, customizable, and elegant. Serve these delicious treats at your next family gathering or enjoy them as a sweet afternoon snack. No matter the occasion, your taste buds will thank you.

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