MINI PAVLOVAS WITH LEMON CRèME FRAICHE
The meringue-based Pavlova was created in the 1920s and named in honor of Russian ballerina Anna Pavlova. It has since become a classic dessert in Australia and New Zealand. It's typically prepared like one whole dessert that is sliced into individual servings. But here, individual mini Pavlovas are prepared and served with...
Provided by Vickie Parks
Categories Other Desserts
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper; set aside.
- 2. With an electric mixer, beat egg whites in a clean bowl until firm peaks form. Gradually add sugar, and beat until dissolved. Add the cornstarch and vinegar, and beat until the meringue is thick and glossy.
- 3. Drop spoonfuls onto the prepared baking tray to form four round meringues about 4 inches in diameter. Place baking sheet in oven and bake on lowest rack in oven for 45 minutes or until the meringues are crisp. Turn off oven but leave the baking sheet in the oven for about 30 minutes with the door slightly ajar, to allow the mini Pavlovas to dry.
- 4. Meanwhile, whisk together the crème fraiche, limoncello and confectioners' sugar until the sugar is dissolved and soft peaks form.
- 5. To serve, place the mini Pavlovas on individual dessert plates. Place a generous spoonful of lemony crème fraiche in the center of each mini Pavlova. Top with fresh passionfruit, kiwifruit and/or fresh berries. Sprinkle a little shaved coconut on top, if desired, and serve immediately.
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Sisana Myeni
[email protected]These mini pavlovas are the perfect size for a dessert. They're not too big, so you don't feel guilty about eating one (or two!).
Alan Havill
[email protected]I'm not a huge fan of meringue, but I really enjoyed these mini pavlovas. The lemon crème fraîche is the perfect complement to the sweetness of the meringue.
Comedy Boy
[email protected]These mini pavlovas are a great way to impress your guests. They're so elegant and delicious.
hayat bongson
[email protected]I love the delicate flavor of these mini pavlovas. They're the perfect dessert for a special occasion.
Zahid Hussain
[email protected]These mini pavlovas are the perfect dessert for a summer picnic.
AFAQ KHAN JANI
[email protected]I'm going to try making these mini pavlovas with different flavors of crème fraîche. I think a raspberry crème fraîche would be delicious.
Katina Reist
[email protected]I think these mini pavlovas would be even better with a dollop of whipped cream on top.
Firstus Rooted Panduleni Nuugulu
[email protected]I'm not sure what I did wrong, but my mini pavlovas didn't turn out as fluffy as I expected. They were still tasty, but they weren't as light and airy as I wanted them to be.
Macala Whitfield
[email protected]These mini pavlovas are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive-looking.
Vientos De Mercurio
[email protected]I'm not a fan of lemon desserts, but I really enjoyed these mini pavlovas. The lemon crème fraîche is not too tart, and it's a great complement to the sweetness of the meringue.
Sohag Gazi
[email protected]These mini pavlovas are a great way to use up egg whites. I always have a few egg whites leftover from making other recipes, so it's nice to have a recipe that uses them up.
Nepali Trick
[email protected]I love that these mini pavlovas can be made ahead of time. It makes them perfect for busy weeknights.
Mujahid Hussain
[email protected]These mini pavlovas are the perfect size for a dessert. They're not too big, so you don't feel guilty about eating one (or two!).
Osama Paul
[email protected]I made these mini pavlovas for my daughter's birthday party and they were a huge success. The kids loved them!
Yaziel Perez
[email protected]These mini pavlovas are so cute and elegant. They're perfect for a special occasion dinner party.
Elyas Khan
[email protected]I love the combination of flavors in these mini pavlovas. The sweetness of the meringue, the tartness of the lemon crème fraîche, and the crunch of the pistachios is a perfect balance.
Florie Echipare
[email protected]These mini pavlovas are the perfect dessert for a summer party. They're light and refreshing, and the lemon crème fraîche adds a delicious touch of flavor.
Rushelle Dormer
[email protected]I'm not much of a baker, but these mini pavlovas were surprisingly easy to make. I followed the recipe exactly and they turned out perfectly. My friends and family loved them!
Hamayoon Hamayoon
[email protected]These mini pavlovas were a huge hit at my dinner party! They were light and fluffy, with the perfect amount of sweetness. The lemon crème fraîche was the perfect topping, adding a bit of tartness to balance out the sweetness of the meringue. I will d