Mini Pavlova

Description

Whip the cream very cold. The egg whites should be at room temperature.

Ingredients

• Powdered Sugar - 10.6 oz
• Egg white - 5.3 oz
• Meyer Lemon Juice - 1 teaspoon
• Salt - a pinch
• Corn Starch - 0.4 oz
• Semi-soft cream cheese - 7.1 oz
• Cream - 4.6 oz
• "Dr. Oetker Vanilla Sugar" - 1.8 oz
• Meyer Lemon Juice - 0 fl oz
• Fresh Berries - to taste
• Pistachios - to taste

Step by Step guide

Step 1

Whip the egg whites with powdered sugar (50 g) until stiff peaks form. Add lemon juice. Add a pinch of salt and cornstarch. Transfer to a piping bag and pipe rings of desired size. Place them to dry in a preheated oven at 194°F for 3 hours. Do not open the oven. Next, place the chopped berries in the center of each meringue.

Step 2

Make the cream cheese: whip the cream with powdered sugar (300 g) until thick and add the cream cheese, mixing gently with a spatula. Add freshly squeezed lemon juice and mix. Spread the cream cheese on the cooled meringue.

Step 3

Decorate with berries. Optionally, garnish with grated pistachios.

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