Yesterday I woke up and the sun shone in my face. It was such a beautiful feeling that I only noticed how much I missed it. Even though I can enjoy the days when it only rains outside, I am basically a child of the sun. I’m going to die some day when I can’t see the sun. My mood gets worse and when it comes back I feel better.

So it’s not surprising why I used the day yesterday to try a Pavlova. Doesn’t this dessert cry out for spring? Australians and New Zealanders argue about who invented the meringue, cream and fruit dessert. Australians swear that the first Pavlova was made during the visit of the famous prima ballerina Anna Pavlova to Australia in 1935.

Whoever came up with this idea, I am indebted to him. A truly heavenly dessert that you should definitely bake. Actually a Pavlova is served as a whole cake. I have made many small mini pavlovas that have the shape of Easter eggs. So it’s a bit like Easter. I’m sure you’ve probably never served something like this at Easter before!

This is how you can make your own Pavlovas

Mini-Pavillons

INGREDIENTS
Ingredients for the dough:
2 egg whites
140g sugar
1/2 pack. vanilla sugar
1/2TL vinegar
1/2TL corn starch
Ingredients the topping:
1 cup of whipped cream
Fruits of your choice
INSTRUCTION
1 Preheat the oven to 180°C (circulating air). 2. Beat the egg whites in a fat-free bowl. When separating the eggs, make sure that not a bit of egg yolk gets into the egg white.

2 Beat the egg whites until it thickens. Now slowly add the sugar.

3 Now continue beating until the beaten egg white is stiff. Add vinegar and cornflour and beat again briefly.

4 Pour the meringue into a piping bag and form the Easter eggs on a baking tray lined with baking paper (as shown in the picture above). You need about 12 egg moulds.

5 Now switch the oven back to 100°C. Slide the Pavlovas into the oven. Clamp a wooden spoon between the door of the oven so that it is not completely closed. So the Pavlovas do not bake, they just dry.

6 After about an hour, leave the Pavlovas to cool with the door open.

7 They should be firm on the outside and fluffy on the inside. When they have cooled down, take them out.

8 Whip the cream, wash the blueberries or other fruits.

9 Always place two meringue moulds on top of each other. Spread the cream on top and decorate with fruit. Ready!

Don’t they really look pretty? Almost too good to eat… but only almost. 😉
See you then. Your Laura

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here