Mini Pavlova

  • 3 White Eggs
  • 1/4 cup of Brown Sugar
  • 1/2 cup of Caster Sugar
  • 1/8 cup of Cocoa Powder
  • 1/2 Teaspoon Balsamic Vinegar
  • 25 grams Dark Chocolate (Chopped Finely)

  1. Preheat the oven to 160°C/140°C fan-forced. Line a large oven tray with non-stick baking paper. Grease and dust with cornflour, shake away excess. (To prevent the dough become sticky to its tray)
  2. Beat egg whites in a large bowl with an electric mixer until soft peaks form, gradually add both sugar, beat until dissolved between additions. When sugar is dissolved, gently fold in sifted cocoa, vinegar and chopped chocolate. (To ensure sugar is lump free place in food processor for a few pulses)
  3. Spoon mixtures about 10cm circle in diameter size (adjust if needed) onto baking paper. 
  4. Place mini pavlovas in oven and immediately reduce the temperature to 120°C/100°C fan-forced. Bake for about half an hour until dry to touch . Turn oven off and cool pavlova in the oven with the door open. 

  • You can add Chocolate Ganache on top of it : Place 100 grams of dark chocolate and cream in microwave for about 2 minutes (use a microwave safe container) or until it melted
  • Or you can enjoy your mini pavlova with sour cream instead, it balances the sweet of your pavlova
  • Want that shines on the Strawberries? Brush it with mixture of water and sugar. Pour the glaze over fruit while slightly warm. And put it on refrigerator, walla !

 Enjoy ! :-)

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