Life is incertain, eat dessert first. Ernesting Ulmer
Funnily enough, I always thought Pavlova came from Russia because it was mostly white and represented the snow… Silly, I know! But I’ve now been told it comes from New Zealand and Google confirms it, so there you go! (I still prefer my version of the origin, but that’s just me).
What I love about this desert, is that it is super easy to whip up, you only need a couple of things and you can fill it up with any fruits you have lying around your kitchen! Some of my favourite combinations:
- Strawberries, mint and chocolate.
- Figues, honey and rosemary.
- Mango, passion fruit and kiwi.
- Strawberries, blueberries and banana.
Quantity: 20 mini Pavlovas
Utensils: Electric Mixer, Piping Bag and a Big Nozzle
- 135g of egg white (roughly 4 medium eggs).
- 270g of caster sugar.
- 200g of mascarpone.
- 2 tbsp of good liquid honey.
- Extra Honey for decorations.
- Fresh Rosemary.
- 6 fresh ripped figues.
- Meringue: Heat the oven at 180 degrees. Line an oven tray with some greaseproof paper and spread the caster sugar evenly. Bake for about 10 min until the sugar is really hot, but don’t let it melt. In the meantime, pour the egg white in a bowl and start to mix on a medium speed until soft peaks form. When the sugar is hot enough, slowly add it to the egg whites and beat until you can’t feel the sugar crystals in between your fingers. Turn down oven at 100 degrees.
- Pipe Meringue: When the meringue has reached it’s texture (it should be smooth, thick and pretty silky) add the nozzle to the piping bag, and pipe small closed circles on a lined baking tray. Bake for about 1h and then turn down the oven and let them dry inside.
- Make the cream: in a mixing bowl, mix the mascarpone and the honey. And pour in a piping bag with a star nozzle and pipe on top of the cooled meringues.
- Assemble: Cut the fresh figues and place on top of the cream, finish with one of two leaves of rosemary and drizzle some honey.
Pictures Jennifer Moyes