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Mini Pavlovas with Dalgona Cream
-
1h 30m
-
- Preparation 40 min
- Cooking 50 min
Preparation
Step 1
For the mini pavlovas:
Slowly beat the egg whites until almost stiff. Mix in a separate bowl the corn flour, sugar, cream of tartar baking powder, and add a spoonful of this mix in the egg white bowl at a time.
Continue beating the eggs while adding the lemon, till the sugar has dissolved.
Egg whites (room temperature)
g
Fine baking sugar
tsp.
Cornflour
Cream of tartar baking powder
tsp.
Lemon juice
Step 2
Preheat the oven to 100°C fan.
Step 3
Spoon the pavlovas onto the baking paper and form a small hollow in the centre.
Step 4
Place it in the oven. They should not get any colour; otherwise, reduce the heat. Bake for 45 to 50 minutes and leave to cool in the oven.
Step 5
For Dalgona cream:
Whip all the ingredients with a food processor or a hand mixer till it turns into a caramel-coloured stiff cream. This can take several minutes.
g
Soluble coffee powder
g
Icing sugar
ml
Ice water
g
Dark chocolate coating
Step 6
Melt the chocolate coating in a bain-marie or in the microwave.
Melted chocolate
Step 7
For the decoration:
Fill the pavlovas with the Dalgona cream and chocolate or with cream, berries and flowers.
Fresh berries
Step 8
Decorate with the chocolate bunnies.