Mini Pavlova, the queen of cakes

Pavlova is a lady cake, consisting of a base of meringue, a cream and fruit filling: and it can be done with a desiccator, yes. Here it is.

100 g fresh egg white (without the slightest trace of yolk)
150 g fine or icing sugar
a few drops of lemon juice
fresh whipped cream
wild strawberries
fresh mint leaves


Pour the egg whites into a steel, glass or, better still, copper bowl. Start whipping the egg whites by adding just a few drops of lemon, without adding the sugar yet and starting from a low speed and slowly increasing it. Once all the sugar has been added and the meringue is white and nice and firm, it is ready.
Line the dryer baskets with baking paper or DrySilk and use a pastry bag to form circles and then trace a second set along the edge of the first to form small baskets.

Programme P4 - Superhot at 68 degrees for 14 hours.

Then peel the meringues off the paper, fill them with whipped cream, add the strawberries and mint leaves, sprinkle with icing sugar and voila, ready!

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