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BlueBerry Chocolate Mini Pavlova (Шоколад Міні Павлова)

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This Mini Pavlova is a very easy dessert and has a very refreshing taste. It also includes a rejuvenating chocolate taste in the meringue.

Ingredients For The Recipe:

  • 4 Egg Whites
  • 1 Cup of Sugar
  • 1 tsp of Vanilla Extract
  • 1 tsp of Lemon Juice
  • 2 tsp of Corn Starch
  • 2 tsp of CoCoa Powder
  • 1 Carton of Heavy Cream
  • 2 Tbsp of Condensed Milk

Directions For The Recipe:

  1. To start the recipe add egg whites to a large mixing bowl with lemon juice, beat on a medium speed for a few minutes while gradually adding sugar. Next add your cocoa powder, corn starch and vanilla extract. Beat again on a medium speed for around 5 minutes.

2. Fill a piping bag with your meringue and add a star tip, using a little bit of force pipe out small roses onto parchment paper. Continuing transfer your parchment paper onto a baking pan, Bake for 30 minutes on 250ºF, after change the temperature to 200ºF and bake for 2 more hours.

3. Beat your heavy cream  in a mixer until you have a cream, also add condensed milk and mix with a rubber spatula. Using the same star tip with a different piping bag, pipe out roses on each meringue. Now you can add 2 blue berries and 1 raspberry on each meringue. Enjoy!


BlueBerry Chocolate Mini Pavlova (Шоколад Міні Павлова)
 
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This Mini Pavlova is a very easy dessert and has a very refreshing taste. It also includes a rejuvenating chocolate taste in the meringue.
Author:
Recipe type: Dessert
Cuisine: Australian
Serves: 10 People
Ingredients
  • 4 Egg Whites
  • 1 Cup of Sugar
  • 1 tsp of Vanilla Extract
  • 1 tsp of Lemon Juice
  • 2 tsp of Corn Starch
  • 2 tsp of CoCoa Powder
  • 1 Carton of Heavy Cream
  • 2 Tbsp of Condensed Milk
Instructions
  1. To start the recipe add egg whites to a large mixing bowl with lemon juice, beat on a medium speed for a few minutes while gradually adding sugar. Next add your cocoa powder, corn starch and vanilla extract. Beat again on a medium speed for around 5 minutes.
  2. Fill a piping bag with your meringue and add a star tip, using a little bit of force pipe out small roses onto parchment paper. Continuing transfer your parchment paper onto a baking pan, Bake for 30 minutes on 250ºF, after change the temperature to 200ºF and bake for 2 more hours.
  3. Beat your heavy cream in a mixer until you have a cream, also add condensed milk and mix with a rubber spatula. Using the same star tip with a different piping bag, pipe out roses on each meringue. Now you can add 2 blue berries and 1 raspberry on each meringue. Enjoy!

 

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