Mini Chocolate Pavlovas
Total time
Author: Athena
Yield: 16 pieces
- 4 egg whites in room temperature
- 1 cup of white sugar
- 1 tbsp Dutch type cocoa
- 1tsp vanilla extract
- ½ tsp crème of tartar
- 2 tsp corn flour
- 1can of vegetable cream 250gr
- 4tbsp Nutella
- 100gr dark cooking chocolate
- 200gr raspberries fresh or unfrozen
- Raspberry or chocolate syrup
- Prepare the oven at 120o Celsius
- Beat the egg whites in a standing mixer until they become white
- Pour in the vanilla, sugar and crème of tartar and keep beating until we get a firm meringue
- Add the cocoa and gently mix with a silicon spatula
- In a large tall bowl place a plastic bag and fill in with the meringue.
- Place parchment paper on a shallow oven pan
- Form mini round shapes with the meringue and bake for 90minutes
- Keep the oven door closed until the meringues cool off completely
- Store the meringues in a well-sealed box
- With a potato peeler cut the chocolate in flakes
- For the cream beat the crème with the Nutella to get an even mixture
- Place the mixture in a large plastic zip bag as we did for the meringues
- Just before serving, place an amount of cream above each meringue, add the chocolate flakes, the syrup and the raspberries.
Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2015/12/mini-chocolate-raspberry-pavlovas.html
3.4.3177