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🌸 How to make these mini pavlovas 👇🏼 . . By @mamma_pavlova . . For the meringue: - 120g of egg whites - 240g caster sugar or 120g icing sugar / 120g caster sugar - 1 tsp lemon juice - 1 tsp cornstarch - 1 vanilla pod For the cream: - 200g of 30% fat liquid cream - 80g mascarpone - 1 vanilla pod fruit and/or fruit coulis 1/ Make the meringue by first beating the egg whites then add the sugar gradually, then the rest of the ingredients 2/ Pipe the meringue using a plain nozzle on a half-sphere
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🌸 How to make these mini pavlovas 👇🏼 . . By @mamma_pavlova . . For the …
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Unleash your creativity with the Exotic Pavlova and master the art of meringue desserts! 🤩 This stunning cake features delicate Swiss meringue layers, topped with a rich mango cream cheese frosting and a vibrant tropical compote made of mango, passion fruit, and pineapple 🥭🍍. Ready to explore cakes full of bold, vibrant flavors? Dive into our e-book, “Meringue Cakes for Every Occasion” 🍰✨. This essential guide not only teaches you how to bake but also brings the joy of sharing these delightf
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Replying to @that_japan_man Pavlova 🍓 INGREDIENTS: meringue ~ 4 egg whites (room temp!) ~ 385g icing sugar (220g caster sugar) ~ 6g cornstarch/cornflour ~ 7g lemon juice (from a lemon always) whipped cream (until stiff peaks) ~ 250ml thickened cream/heavy cream ~ 20g-30g icing/powdered sugar oven (convection) ~ preheat to 100°C ~ bake for 90 minutes ~ turn up to 120°C for 10 minutes ~ open oven slightly and let it sit in there for 3-6 hours extras ~ strawberry, kiwi, passionfruit, raspberries a
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