Y.V. Fresh Pty Ltd 21-23 Parker Road Silvan VIC 3795

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© 2016 by Y.V. Fresh

 

Mini Raspberry Pavlova

November 16, 2017

 

Christmas is around the corner and even though it is November, here at Y.V.Fresh we prefer to be over prepared than under. One of our favourite christmas party desserts is our Mini Raspberry Pavlovas!

 

Ingredients:

 

Pavlova

 

  • 6 egg whites

  • 1 ½ cups castor sugar

  • Thickened cream to top

 

Raspberry sauce

 

  • 2 x 250 gram punnet Y.V.Fresh Raspberries

  • ⅓ cup castor sugar

  • 1 cinnamon clove

  • 1/2 cup water

 

Steps
 

Heat oven to 100 degrees celsius. Pavlova needs to be cooked on a low heat as it is made predominantly from egg and can be delicate.

 

To make the pavlova, begin by separating the egg yolks from the whites. This can be done by cracking the egg in half over a bowl and then pouring the egg yolk from one half of the eggshell to the other until all the white part is in the bowl. You can then discard the egg yolk.

 

Using a hand-held or stand mixer, begin beating the egg whites on the highest setting. The egg whites are ready when they turn white and thicken to the point of being able tip the bowl opposite side down without the mixture moving. When this happens, pour in the castor sugar and proceed to mix on a medium setting. You will notice that the egg whites will start to have a glisten to them.

 

Take a baking tray and line with parchment paper. You can either spoon your egg white mixture into small equal circles on the tray or use a piping bag to do the same. Place tray in oven and bake your mini Pavlovas in the oven for 10 minutes or until they begin to brown. Take the tray out of the oven and allow it to cool.

 

While Pavlovas are cooling, begin making the raspberry sauce. Pour water in a medium saucepan along with Y.V.Fresh raspberries and sugar and start to stir the mixture. Keep the temperature on low heat and stir. As the berries begin to cook, they will soften and the sauce will begin to thicken. The sauce will need to be on heat for around 25 to 30 minutes, or until you see the berries have cooked and the sauce becomes less runny. Switch off the heat when you see the raspberry sauce is completely cooked.

 

 

 

 

 

 

 

 

 

 

The Pavlovas would have cooled down significantly by now. Top off the pavlovas by adding a large dollop of thickened cream then spooning the raspberry sauce on top.

 

We hope you enjoy our sweet, tart Pavlovas this summer!

 

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