Mini Pavlova

Rating: 4.00 / 5.00 (5 Votes)

Total time: 1 hour

Servings: 12.0 (servings)



For the mini pavlova, line muffin pan with 12 wells with paper cups (double).

Combine salt, egg whites, vinegar and vanilla extract, then beat with food processor until stiff. Gradually sift in sugar and whip until glossy and very firm.

Loosely mix in cornstarch. Pour quantity into wells so that it rises at least 2 inches above the rim (really piling it up), but does not touch the baking sheet in the process.

Bake at 110 °C for about 120 minutes until dry. Take out and let cool.

Then carefully cut the mini pavlova in half. Mix crème fraîche and sour cream. Fill the pavlova with it.

Decorate with fresh strawberries or other seasonal fruit and serve immediately.

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