MINI MERINGUE PAVLOVA WITH RASPBERRIES AND CHERRIES

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Ingredients

(8 to 10 servings)

  • 4 egg whites
  • 8 oz granulated sugar
  • 2.5 oz powdered sugar

Filling:

  • 8.5 fl oz cold cream
  • 3 oz cherry puree
  • 9 oz raspberries

Preparation

  1. Preheat the oven to 270°F.
  2. Beat the whites to stiff peaks, reduce the speed and add half of the granulated sugar. Beat for 5 minutes and add the other half of sugar.
  3. Continue beating for 5 more minutes, then manually add sifted powdered sugar.
  4. Put the meringue in a pastry bag and make the pavlovas on a silicone mat or parchment paper.
  5. Bake for 45 minutes or until they detach from the paper. Take out and allow to cool.
  6. When serving, beat the cream to a Chantilly consistency, add the cherry puree. Distribute the cream into each pavlova and finish with some whole cherries on top. Serve immediately.