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  3. Mini pavlovas with elderflower cream & berries

Mini pavlovas with elderflower cream & berries

Crispy, light meringue (a meringue made from whipped egg whites and sugar) is paired with light and airy elderflower cream and fresh berries. These mini pavlovas are the perfect sweet finale – light, airy and not at all difficult to make.

Pavlovas with cream and a variety of fresh berries.

Zutaten:

Pavlovas

  • 4 egg whites
  • 200 g sugar
  • 1 pinch of salt

Berry topping

  • 200 ml cream
  • 100 g plain Greek yoghurt
  • 2–3 tbsp elderflower syrup
  • 150–200 g fresh berries (e.g. strawberries, raspberries, blueberries)

Zubereitung

Whisk the egg whites with a pinch of salt until stiff.


Slowly sprinkle in the sugar and continue whisking until the mixture is glossy and very stiff.


Use a spoon to place small ‘nests’ onto a baking tray lined with baking paper (approx. 6–8 pieces).


Preheat the oven to 150 °C fan-assisted (170 °C top/bottom heat).
Bake the egg white mixture on the second-lowest shelf of the preheated oven for approx. 20 minutes. Reduce the oven temperature to 120 °C and leave the egg whites to dry for approx. 1½ hours. Then leave to cool in the switched-off, slightly open oven for at least 1 hour (wedge a wooden spoon between the door and the oven).


Whip the cream until stiff and fold in the Greek yoghurt and elderflower syrup. Cut the berries into small pieces and spread them over the pavlovas on top of the cream.

Tipp

Garnish with mint leaves or edible flowers (e.g. elderflowers) as desired.

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