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Dessert mini pavlova with whipped cream, mascarpone and fruit


The ingredients for the meringue must be at room temperature.

The bowl and paddles of the mixer must be very well washed so that there are no traces of grease. Eventually before starting we can give them a slice of lemon and then wipe with a paper napkin.

We prepare a tray on which we put baking paper.

We turn on the oven to heat it well to 130 degrees C.

When separating the egg whites from the yolk, we must be careful not to get any yolk in the egg white.

The egg whites are mixed with salt, adding the sugar lightly. Beat until the egg whites become thick and stick to the mixer blade, and in the bowl there is still a mot.

Add the vinegar and starch and mix a little, it's enough until incorporated.

We take the tray already prepared and in the corners of the paper, on the side that sits on the tray we put a little meringue with our finger so that the baking paper sticks so that we can arrange the meringue.

With the help of a pos we put rolls of meringue so that the base is covered, and at the top it remains in place, as if it were a nest.

Put the tray in the hot oven and bake at 130 degrees for 8 minutes, and then put the oven at 100 degrees and bake for another 80-90 minutes.

Let it cool in the oven.

Until it cools, prepare the whipped cream. I use sweetened Dorna cream. I didn't think I needed to add sugar, but if you want sweeter you can add 1-2 tablespoons of sugar.

In a bowl with high walls I beat the whipped cream very well.

In another bowl I mixed mascarpone with lemon peel and juice. When I had a homogeneous composition, I added half of the whipped cream. It must be mixed quickly and not much, just enough to mix a little.

Assembly:

On each meringue I put mascarpone with lemon and whipped cream, then whipped cream and fruit. I used blueberries and raspberries.

You can use any kind of fruit you want, but keep in mind that meringue is very sweet.


Mini & # 8211 Pavlova with cherries






Yesterday I made a cake from which I have 3 egg whites left. Today there were some fleshy and beautiful cherries on the market & # 8230and as I was left with an unbridled appetite from the first Pavlova, my mind (and the stove :)))) some mini Pavlova with cherries ripened.
A goodness!
I often see that there is confusion that Pavlova is a meringue countertop. Maybe they will be part of the same family :))), but the meringue countertop is different from Pavlova's.
Pavlova is soft inside, gummy, the consistency given by vinegar and starch.
I tried to capture in the pictures this, but it's hard & # 8230.I can not show how it stretches :))).

3 egg whites
almost a cup of powdered sugar (it was empty like that..two fingers) not commercially available powdered sugar, I ground it
a teaspoon and a half of vinegar
a teaspoon and a half starch
a knife tip salt

whipped cream
cherries (or other aromatic fruits I would have liked berries but no one has brought me yet :))) and we do not have at the market).

I put the egg whites in a bowl with the salt.
I started mixing at low speed then I increased the speed until the egg whites became foam.
I started adding the sugar, gradually. I give up that I put it in 5 stages and mixed it until it didn't feel in the composition. We must have a firm, & # 8220grease2, glossy composition that will not flow from the bowl when we tilt it.

Add the vinegar and starch and mix for another minute.

Preheat the oven and set it to the lowest possible temperature. I turn the button as if I were closing it, but I don't close it, I'm just fooling it :))) and thus I get a small, very small flame.

On a tray lined with baking paper and greased with butter, we sprinkle meringue circles. We are trying to make the edges slightly higher than the middle.
From this composition I made 3 circles plus 2 as small as meringues (maybe a bigger idea)
I put it in the oven for 30 minutes.
The worktops were crispy on the outside, but when you broke them, the middle was soft, chewy.
I sacrificed one to show you but it's not video :)))
I left them in the oven to cool.

I mixed the whipped cream, I cleaned the cherries of seeds.
On each mini dessert I put whipped cream and a lot of fruit.
It's totally to my taste!


Mascarpone cream with berries

Beat the whipped cream until it hardens then add the mascarpone cream. A few simple muffins can turn into mini cakes with berries and mascarpone cream yogurt and vanilla only good to serve on days. A delicious new recipe or… a cake with lots of fruit, diplomat cream with mascarpone and a special fluffy chocolate top, or another kind of cake. This cake with mascarpone and fruit was the star on my husband's birthday.

You will have in a glass a dessert with everything that is the best in the world: simple countertop, slightly syrupy, cream.


Mascarpone cake and berries

Beat the whipped cream and add it over the mascarpone. Put the peel and lemon juice together with the gelatin over the cream and mix a little more with the fruit cream. The fruit cake, diplomat cream with mascarpone and cocoa top is. It has a cocoa top and a light mascarpone cream with natural cream and cherries. For the cream, mix the liquid cream with the mascarpone and powdered sugar and mix until it is strong enough. Cream of 100 ml sweet cream for whipped cream with min. Cream mascarpone cake and fruit. Separately mix the mascarpone with 100g of powdered sugar, gradually add the whipped cream and then the fruit juice. Fruit cake with mascarpone, cream and champagne biscuits.

Are we going to replace strawberries with frozen berries? Put mascarpone cream and liquid cream in the bowl of the mixer. Mix for about a minute and then add the vanilla essence, mix for another 4-5 seconds. Sponge cake with fruits and berries & # 8211 is prepared quickly, but it is. COOKIE CAKE WITH MASCARPONE CREAM & # 8211 Recipes Of All Kinds. Decor: 100 ml whipped cream Preparation: Wallpaper a cake form with foil. Wet vanilla top, a light cream of berries, cream and.

Unbaked cake with berries. For the mascarpone cream: mix the whipping cream with the sugar.


Recipe of the week & # 8211 Dessert mini pavlova with cream, mascarpone and fruit

INGREDIENTS
Meringue
6 egg whites, 324 g sugar, 1 tablespoon vinegar, 4 tablespoons cornstarch, salt powder
Cream
200 ml cream, 200 gr mascarpone, juice of half a lemon and peel of an untreated lemon, berries (blueberries, raspberries, blackberries)

Method of preparation:
The ingredients for the meringue must be at room temperature. Prepare a tray with baking paper and the oven heated well to 130 degrees. When separating the egg whites, care must be taken not to add any yolk to the egg whites. Mix the egg whites with the salt, adding the sugar lightly. Beat until the egg whites are thick and stick to the mixer blade. Add the vinegar and starch and mix a little. Take the already prepared tray and in the corners of the paper, on the side of the tray put a little meringue so that the baking paper sticks so that the meringue can be arranged. With the help of a pos, put meringue rolls so that the base is covered, and at the top there is room as if it were a nest. Put the tray in the hot oven and bake at 130 degrees for 8 minutes, and then set the oven at 100 degrees and bake for another 80-90 minutes. Allow to cool in the oven. Until it cools, prepare the cream. In a bowl, mix the mascarpone with the lemon peel and juice. When a homogeneous composition is obtained, add half of the whipped cream.

Assembly:
On each meringue I put mascarpone with lemon and cream, then cream and fruit. You can use any kind of fruit you want, but keep in mind that meringue is very sweet.
Good appetite!
Alexandra Cruceru


Dessert mini pavlova with whipped cream, mascarpone and fruit - Recipes

PAVLOVA CAKE WITH KIWI AND KAKI MASCARPONE CREAM

Pavlova cake with kiwi and persimmon
It has a flaw: it melts in your mouth
You should do two or three
One to be yours alone, of course!

INGREDIENTS for meringue top (for more pictures, see pavlova cake with vanilla cream)

  • 5 egg whites
  • 150 gr sugar (I used caster sugar, you can use powdered sugar very well)
  • 1 tablespoon starch
  • 1 tablespoon lemon juice (wine vinegar can also be used)

for mascarpone cream

  • 250 gr mascarpone
  • 200 ml liquid cream (liquid cream)
  • 100 gr white chocolate

for ornate

WORK PLAN pavlova cake with mascarpone cream

  1. Beat the egg whites, then gradually add the sugar and mix until you get a meringue that stays & # 8220sticks & # 8221 and is glossy. It must be mixed well until the caster sugar dissolves. Then sprinkle with sifted starch and lemon juice. Incorporate easily with a spatula.
  2. Draw a circle with a diameter of 24 cm on the baking paper, then place the egg whites in this circle, so that they look like a countertop. After performing this operation, leave for two hours in the oven heated to 110 degrees.
  3. Let the meringue top cool in the oven. It must be crispy on the outside, like meringue. I prepared the countertop in the evening and let it cool until morning. Then I placed it on a plate (picture 5).
  4. For the cream, melt the white chocolate on a steam bath. Then mix in a bowl the mascarpone with melted chocolate, using a silicone spatula. In another bowl, mix the liquid cream well until you get a "whipped" cream. Incorporate the mascarpone mixture over the whipped cream and mix with the silicone spatula.
  5. Cover the meringue top with this cream then with a generous layer of fruit. I cut the fruits into thin strips and put khaki in the center, and on the edge I decorated with kiwi.
  6. Enjoy the Pavlova cake with mascarpone cream, kiwi and khaki!

To prepare the meringue roll, first keep the egg whites at room temperature for 15-20 minutes. Sprinkle salt over the egg whites and whisk. Gradually add the powdered sugar and beat the egg whites continuously until you get a very firm meringue that remains fixed on the walls of the bowl.

The egg white meringue is spread in the oven tray, on baking paper, in a thin and uniform layer. Put the tray in the oven and bake at 180 degrees for 12 minutes, then reduce the heat to 140 degrees and bake for another 20 minutes. After baking, the meringue sheet is turned over on a baking sheet sprinkled with powdered sugar and left to warm for 10 minutes.

While the meringue sheet is baking, prepare the cream with which it will be filled. Beat the cream until firm and add the mascarpone cream. If the cream is unsweetened, powdered sugar will be added to taste. You can also add a little vanilla, extract or essence. To shorten the mixing time, the cream should be cold, from the refrigerator, but also the bowl of the mixer should be kept in the refrigerator for 7-8 minutes.

The cream of mascarpone cream is spread over the meringue roll, then rolled with the help of baking paper. Stop a little cream for decoration. Pavlova rolls are left to cool for at least an hour before serving. Decorate with off cream, fruit and almond flakes.


Pavlova

Select the weight / composition before ordering the desired product

INGREDIENT:
Meringue sheet, mascarpone cream, whipped cream, white chocolate, decoration with seasonal fruits and powdered sugar on top

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Video: ДЕСЕРТ ПАВЛОВА. САМЫЙ НЕЖНЫЙ ДЕСЕРТ. DESSERT MINI PAVLOVA (December 2021).