Mini Pavlovas - spiked with Yuzu

Mini Pavlovas

This is a family friendly dessert that everyone is bound to love. We make big pavlovas lots and making individual pavs was a bit of an experiment - it worked well!


Its really important to beat the egg white and sugar mixture for a long time - up to 10 minutes to make sure the sugar is totally dissolved. You can test it by rubbing a little bit of mixture between your fingers to see if there is any grit - sugar.



Yuzu is an Asian citrus with a really intense tart flavour. We had a packed of freezed dried Yuzu juice flakes which we had purchased at Sous Chef. You could also use other freeze dried fruits to add of extra bit of flavour. 
We mixed the Yuzu in with the pavlova mixture right at the end and it turned out really well. The tart flavour was balanced well with the sweetness of the sugar.

- Isabella


Ingredients
1 cup Caster sugar
5 Eggs, approx 4 eggs, for 150ml of egg whites
2 Tbsp Cornflour
2 tsp White vinegar
Freeze dried Yuzu or other fruit- optional 

1½ cups Double cream
1 to dust Icing sugar

Directions

1. Preheat oven to 150C.

2. Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. 

3. Gradually add the sugar, whisking well until stiff and glossy.

4. Add the cornflour and vinegar and whisk to combine.

5. Spoon 1/2 cup of the mixture at a time onto baking trays lined with non-stick baking paper. (Or...Cut a small hole in a corner of a snap lock bag and spoon in the mixture, use it as a piping bag to pipe it on the baking paper tray)

6. Reduce oven to 120C, place the trays in the oven and bake for 1 hour. Turn the oven off and allow the pavlovas to cool completely in the oven.

7. Spoon cream over the pavlovas, top with raspberries and dust with icing sugar to serve.


Tip: You can store leftover pavlovas in an airtight container for 3-4 days.