Mini Pavlova Recipe | No talk cooking | Meringue mini cake

Pavlova is graceful, beautiful, and romantic; a perfect dessert for your valentine or dinner guests! It’s crisp on the outside with marshmallowy goodness on the inside, filed high with fluffy cream and lots of fresh fruit.
Below I`m going to present you the ingredients and how to make the best mini pavlova with cream and fruits.
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Mini pavlova recipe | No talk cooking | Meringue mini cake
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INGREDIENTS:
For pavlova:
· 3 egg whites
· 150g sugar
· 1 tsp vinegar/lemon juice
· 1 tsp corn starch
· 5ml vanilla extract
· 1g salt
For cream:
· 300ml heavy cream
· 2 tbsp icing sugar
For decoration:
· 150-200g fresh berries fruits
· mint leaves
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INSTRUCTION:
For Pavlova:
· Preheat the oven at 90°C.
· Using a mixer, beat egg whites and salt on low speed until foamy.
· Add vinegar, vanilla extract and a part of sugar and mix on medium speed.
· Add the rest of sugar in 3-4 times and mix until soft peaks form.
· In the end, add corn starch and mix to incorporate.
· Transfer the meringue in a piping bag with your favourite nozzle.
· Pipe meringue onto the parchment paper. Allow room for cream in the centre.
· Bake at 90°C for 2 hours. The outside will be dry and crisp to the tap and very pale cream coloured (almost white) and the inside will still be marshmallow soft.
For cream:
· Beat cold heavy cream with sugar for 2 to 2 1/2 minutes or until whipped and spreadable.
· Transfer the cream in a piping bag and pipe over pavlova.
· Decorate with fresh berries and mint leaves.
Thanks for watching!
#PavlovaRecipe #NoTalkCooking #RelaxCooking
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