Caster Sugar, Dessert, Icing Sugar, Queen's Jubilee -
Mini Cherry Pavlova
The perfect Valentine's day dessert to share your loved one
Category
Dessert
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
A light and romantic dessert to share with your partner
Author:@lydiastea_potblog
Ingredients
-
120g of Egg White
-
340g of Whitworths Caster Sugar
-
5ml of White Wine Vinegar
-
16g of Cornflour
-
One Punnet of Cherry, sliced
-
50g of Whitworths Icing Sugar
-
Half of Lemon, Juiced
Mini Pavlovas
Cherry Sauce
Directions
Mini Pavlovas
Preheat the oven to 100 degrees Celsius (fan) and line one large baking tray with greaseproof paper
Put the egg whites and white wine vinegar into a clean ceramic or metal bowl, using a stand mixer whisk at a medium speed until soft peaks start to form
Add a tablespoon of sieved caster sugar at a time, waiting 15 seconds before adding another spoonful. Continue adding the sugar, increasing the speed to high. Once the sugar has been added, whisk at a high speed for 8 minutes until thick and glossy
Sieve the cornflour and gently whisk for 15 seconds to incorporate into the mixture
Using a piping bag and pretty tip (I used Wilton 1M) Pipe rosettes or swirls onto a tray. I piped my swirls quite large, with a 11cm diameter
Bake for 30 minutes, then remove from the oven and allow to cool on the tray
Cherry Sauce
Add the sliced cherries, icing sugar and lemon juice to a small saucepan and bring to a gentle simmer. Simmer for 5 minutes before removing and cooling in the fridge
Assembly
Assemble the pavlovas by adding a big scoop of whipped double cream, the cherry sauce and leftover fresh whole cherries. I scattered over some chopped pistachios before digging in!