Mini pavlovky
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ingredients
4 pk egg whites 240 g semolina sugar 1 tsp vinegar 1 tsp cornstarch
cream
100 g Mascarpone 300 ml 33% whipping cream 1 pk vanilla sugar
cream
100 g Mascarpone 300 ml 33% whipping cream 1 pk vanilla sugar
creamh3 class=”title-red-small”>for decoration
fresh fruit mint leaves
progress
Excellent cakes, light as a puff:
1.
Preheat oven to 110 degrees. Add a pinch of salt to the egg whites. Beat slowly, then add sugar a little at a time, beating at higher speed. Add the cornstarch and vinegar to the stiffly beaten egg whites and mix well.
2.
Place baking paper on a baking sheet. If we want to have the same size pavlova, we can draw smaller circles on the opposite side of the paper. Put the dough in a piping bag with a tip. On the paper, we make the cakes by first making the bottom of the cake and on that we spray the edge of the cake which is higher than the centre. Bake for about 1½ hours depending on the oven. Leave to cool – you can also leave in the oven.
3.
Whisk the whipped cream, progressively whisking in the mascarpone and sugar. Fill a pastry bag with the cream and pipe into the centre of the cake. Decorate with cleaned fruit and mint leaves.
4.
Good taste 😀
