Pavlova Mini Cakes.
Step-by-step guide
Cooks in 15–20 minutes, baking for 1–1.5 hours. Dessert named after the ballerina Anna Matveevna Pavlova
Baking utensils
- Mixer
- Mixing bowl
- Muffin baking cups
- Decorating bag
- Round decorating tip 8 mm
- Baking tray
- Silicone or teflon cooking mat
- Silicone spatula
Meringue
- 90 g egg whites
- 180 g powdered sugar
Cream
- 150 g whipping cream 33%
- 300 g grapes
Sift the powdered sugar.
Whisk the egg whites at medium speed in a clean dry mixing bowl.
When a light foam appears gradually add 2 table spoons of the powdered sugar whisking the egg whites well after each addition.
When sugar is added turn the mixer up to high speed and whisk the meringue for 1 minute until it forms stiff peaks. Fill the decorating bag with the meringue.
Put the baking mat onto the baking tray or line the tray with the parchment paper and then stagger silicone baking cups. Evenly spread a thin layer of the meringue over the baking cups.
Put the meringue into the oven to 80°C for 1–1.5 hours if the meringue is spread evenly enough, or for 2.5–3 hours if the meringue layer is 3 cm or more. Let the meringue cool completely in the oven.
7. Whisk cool whipping cream at medium speed until it becomes as firm as sour cream, then turn the mixer up to high speed and whisk for 10–15 seconds until stiff peaks.
Wash grapes, remove grape seeds if there are any, cut into dice.
Remove the silicone baking cups from the completely cool meringue.
Fill the meringue half with the cream and the other half with grapes. Put two halves together.
The cakes are ready!
