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:
- 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)
Prep time
Cook time
Total time
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: SvetasRecipes.com
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
- 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.
- 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.
- 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!
