Mini Pavlova Strawberries and Cream
Mini Pavlova Strawberries and Cream recipe. A decadent dessert to bake and decorate with cream, strawberries for a tea or special occasion.
- Prep Time: 25 min
- Cook Time: 1 hr 45 min
- Total Time: 1 hr 70 min
- Yield: 16
- Category: Desserts
- Method: Oven Baking
- Cuisine: New Zealand, Australian
Ingredients
Scale
For the Pavlova
- 4 egg whites (room temperature)
- 280 g of castor sugar (fine sugar)
- 1/2 tsp of cream of tartar
- 500g full cream Stored in fridge the day before.
- Fresh strawberries Cut in quarters
Instructions
- Preheat oven to a medium heat. 0f 80 Deg. C to 100 Deg. C (200Deg F)
- Line two baking sheets with grease proof paper or non stick sheets.
- In a clean dry bowl pour the egg whites, cream of tartar and start whisking them on a low speed until foamy. Once foamy increase the speed to medium, until the beaten egg whites form a stiff peak.
- Only then do you add castor sugar one tablespoon at a time whisking between additions until all is combined and you have a stiff glossy mix.
- Fill a piping bag with the egg whites and use a basket weave/star nozzle.(what you prefer)
- Start by piping a blob and then start on the outside and pipe in one action the pavlova twirls.
- Repeat until you have piped your pavlova basket, base and side.
- Place the pavlova in the oven and bake for 1 hour and 45 min.
- Do not open the door, also once they have baked switch of the oven and leave the door closed for at least 1 hour. Or preferably leave over night until cool to prevent them from cracking. Before removing.
- Once removed from the oven and well cooled, then you can fill them.
- Obtain the 500 g of full cream (that was stored the day before in the fridge)
- The cream is to be whisked with a mixer until it forms peaks.
- Fill the pavlova with cream in the middle and place the cut strawberries up right on the side of the cream, so that the cream is in the middle still.
Notes
Pavlova or meringues are best made the day before.