Mini Pavlova - Recipe

Mini Pavlova

           So I Spend Sunday Morning to make this super-delicious dessert, mini pavlova. It's not complicated at all, but it can be a bit tricky at first. The texture of the pavlova (Meringue) was similiar to macaroon and it taste sweet like candy but cruchy as well. Many people made pavlova as the size of a tart but a like the mini size better.  You can put different fruit at the top of it, but I do think strawberries and kiwis is the best!

What  you need

·           4  egg  whites

·           1 cup of Castor sugar

·           Melted Chocolate

·           1/2 teaspoon vanilla extract

·           1 teaspoon vinegar

·           1/2 tablespoon constarch

·           1/2 pack of  whipping cream

·           Fresh fruit such (I usually use strawberries and kiwis )

How to do it

1.       Preheat the oven to 140C  and place the rack in middle of the oven.

2.       Crack the egg whites and mix it  with a electric mixer on medium speed until the whites form soft peaks.

3.       Put  the custor  sugar into the egg whites, one teaspoon at a time.

4.       Add the vanilla extract, contarch and vinegar and mix the mixture again.

5.       Spread the meringue in the on the tray foil and make it circular.

6.        Bake the meringue for about  1.5 - 2 hours (Depend on the size of the pavlova)

7.       Turn the oven off and leave the door slightly  to let the meringue cool completely. As the meringue cools, it will crack slightly but that's okay.

8.       Take  the meringue out of the oven and remove it gently from the foil and place on a plate

9.    Make the whipcream  (I just follow the instruction in the pack ><) Make sure it's soft and nice!

10.    Melt the dark chocolate in to the pan for the pavlova decoration

10.    Spread  the cream to the top of the meringue with a spatula and arrange the fruit on top.