Mini pavlovas with blueberries and pomegranate are irresistible meringue-based sweets, delicious and visually stunning.
A mini version of the mythical Pavlova, a dessert created in the early 20th century in honor of the Russian ballerina Pavlova, consisting of a meringue cake filled with delicate whipped cream and topped with fresh fruit (find here a version of Pavlova filled with fresh figs and almonds).
Read on to learn how to make mini pavlovas with blueberries and pomegranate using the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 egg whites
- 5.3 oz sugar
- 1 tsp cornstarch
- 1 tsp potato starch
- 1 tsp white wine vinegar
- 1 pinch cream of tartar
- 1.7 cups whipping cream
- blueberries
- pomegranate seeds
Preparation of Mini Pavlovas with Blueberries and Pomegranate
Using an electric mixer, beat the egg whites until stiff peaks form, adding a tablespoon of sugar from the total amount specified in the recipe.
Continue to beat while gradually adding the rest of the sugar, then sifted potato starch, cornstarch, and cream of tartar.
Finally, add the white wine vinegar, continuing to beat the mixture until you have a dense and shiny meringue.Line a baking tray with parchment paper.
Put the meringue in a pastry bag fitted with a star tip and create discs 3 inches in diameter, forming rings of meringue around the edges of each disc to create meringue baskets.
Bake in a preheated static oven at 250°F for 55 minutes.Remove from the oven, let rest for a few minutes, then gently detach the meringues from the paper and place them on a wire cooling rack to cool completely.
Fill them with whipped cream just before serving to prevent them from absorbing moisture, and garnish as desired with blueberries and pomegranate seeds on your mini pavlovas with blueberries and pomegranate.
Notes
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