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Mini Pavlovas with Dalgona Cream

  • 1h 30m
    • Préparer 40 min
    • Préparer 50 min

Ingrédients

4 Personnes
  • For Pavlova:
  • 4 Egg whites (room temperature)
  • 200 g Fine baking sugar
  • 2 tsp. Cornflour
  • 2 Cream of tartar baking powder
  • 1 tsp. Lemon juice
  • For Dalgona cream:
  • 10 g Soluble coffee powder
  • 90 g Icing sugar
  • 80 ml Ice water
  • 80 g Dark chocolate coating
  • For the decoration:
  • Melted chocolate
  • Fresh berries

Preparation

Étape 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
Étape 2
Preheat the oven to 100°C fan.
Étape 3
Spoon the pavlovas onto the baking paper and form a small hollow in the centre.
Étape 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.
Étape 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
Étape 6
Melt the chocolate coating in a bain-marie or in the microwave.
Melted chocolate
Étape 7
For the decoration: Fill the pavlovas with the Dalgona cream and chocolate or with cream, berries and flowers.
Fresh berries
Étape 8
Decorate with the chocolate bunnies.

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