MINI PAVLOVA FRUIT TARTS
Simply put pavlovas are light, airy egg whites whipped up to perfection not completely unlike meringue cookies that we have grown to love on this side of the pond; but at the same time completely different with an identity and "eat" of its own.
Pavlovas can pretty much be whatever size you want them to be depending on the size of the crowd you are feeding but I am absolutely in love with these cute individual size desserts that look divine on a plate.
This recipe is straight forward and doesn't take 30 minutes to prepare, the trick is in the baking. You will need to preheat your oven to a higher temperature and slowly crank the oven temperature down as the pavlovas dry out and when they are dry to the touch, crack the oven open and leave them to cool; this will make sure that your shell does not crack.
I filled my pavlova shells with a mascarpone and whipped topping mix which isn't too sweet but gives the right texture to bring the fruit and the pavlova shell together and give it quite the flavor boost.
Let's get to it!!!
4 egg whites
1 cup granulated sugar
1/2 teaspoon cream of tartar
1.5 teaspoons cornstarch
2 teaspoons vanilla extract
1 cup marscapone
1 cup cold whipping cream ( i use heavy whipping cream)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Berries (blueberries and raspberries)
1. Preheat oven to 320 degrees and prepare a baking sheet with parchment paper;
2. Whip the egg whites on high speed to soft peaks and slowly add the granulated sugar and cream of tarter while beating at high speed; lower the speed and add the cornstarch and vanilla extract and beat until stiff peaks form;
3. Pipe the meringue on to the tray by first piping a circle and then building a nest leaving room in the middle for the filling and fruit;
4. Put sheet pan into oven and lower temperature to 245 degrees and bake for 30 minutes; lower the temperature to 200 degrees and bake until the pavlova meringue is dry to the touch;
5. Once dry, turn off the heat and crack your oven, leaving the pavlovas in there to cool; this step is important because it will avoid them from developing cracks as they cool due to the temperature shock;
6.While they cool, mix the mascarpone, powdered sugar and vanilla until smooth in one bowl; In another bowl whip the cream till it thickens and then using a rubber spatula fold in the mascarpone
7. Piping the filling into the nest at this point works best but you can spoon it into the center of the nest and then top with your fruit; serve immediately.
Filled pavlovas should be served immediately or kept for no longer than a few hours lest they become wet. Unfilled pavlovas may be stored in the freezer making sure they are well wrapped with plastic wrap and just brought to room temperature before being filled and served.
Wishing you all things sweet,