MINI PAVLOVAS WITH LEMON CRèME FRAICHE
The meringue-based Pavlova was created in the 1920s and named in honor of Russian ballerina Anna Pavlova. It has since become a classic dessert in Australia and New Zealand. It's typically prepared like one whole dessert that is sliced into individual servings. But here, individual mini Pavlovas are prepared and served with...
Provided by Vickie Parks
Categories Other Desserts
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper; set aside.
- 2. With an electric mixer, beat egg whites in a clean bowl until firm peaks form. Gradually add sugar, and beat until dissolved. Add the cornstarch and vinegar, and beat until the meringue is thick and glossy.
- 3. Drop spoonfuls onto the prepared baking tray to form four round meringues about 4 inches in diameter. Place baking sheet in oven and bake on lowest rack in oven for 45 minutes or until the meringues are crisp. Turn off oven but leave the baking sheet in the oven for about 30 minutes with the door slightly ajar, to allow the mini Pavlovas to dry.
- 4. Meanwhile, whisk together the crème fraiche, limoncello and confectioners' sugar until the sugar is dissolved and soft peaks form.
- 5. To serve, place the mini Pavlovas on individual dessert plates. Place a generous spoonful of lemony crème fraiche in the center of each mini Pavlova. Top with fresh passionfruit, kiwifruit and/or fresh berries. Sprinkle a little shaved coconut on top, if desired, and serve immediately.
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Mohsan Kazmi
[email protected]Thanks for sharing!
Love Parvej
[email protected]Can't wait to try this!
Gdfgh Hff
[email protected]Definitely a keeper recipe!
Tamim Azimi
[email protected]Easy to make and impressive!
Enwongo Sunday
[email protected]A bit too sweet for my taste.
Ahumuza Sheilah
[email protected]So delicious!
Franklin D
[email protected]These mini pavlovas are the perfect summer dessert. They're light and refreshing, and they're always a crowd-pleaser.
Bushra Yaasin
[email protected]I love how versatile this recipe is. I've made it with different fruits and fillings, and it always turns out great. The mini pavlovas are always a hit at parties, and they're also a great way to use up leftover egg whites.
chris gough
[email protected]These mini pavlovas were easy to make and turned out beautifully. I used a kitchen torch to brown the meringue shells, and they looked like they came from a bakery. The lemon crème fraîche filling was light and fluffy, and it perfectly complemented t
Mama Jenelle
[email protected]I was excited to try this recipe, but I was disappointed with the results. The meringue shells were too soft and chewy, and the lemon crème fraîche filling was too runny. I think I might have over-beaten the egg whites, or maybe I didn't bake the mer
Vanishree Naidoo
[email protected]These mini pavlovas were a bit tricky to make, but they were definitely worth the effort. The meringue shells were a bit delicate, but they held up well once they were filled with the crème fraîche. The lemon crème fraîche filling was delicious - it
Haydor M
[email protected]I've made pavlovas before, but this recipe was a game-changer. The meringue shells turned out so much better than usual - they were perfectly crisp and held their shape beautifully. The lemon crème fraîche filling was also a nice touch - it was light
Fazal Raheem
[email protected]These mini pavlovas were a delightful treat! The meringue shells were perfectly crispy and light, and the lemon crème fraîche filling was tangy and refreshing. I garnished them with fresh berries and a sprinkle of powdered sugar, and they were absolu