A beautiful fusion of crisp and soft. Let it literally melt in your mouth with the season's fruits and berries.
Yet again, I have fallen in love with fall. For some people it may be a start on the ending of life, but for me fall feels like spring. Fall is really my season. So magical and different. Each time my gaze is blended by the leaves in such beautiful intense colors which pleases the eyes, the sun rays penetrating through a color explosion and the balmy air with a slight smell of burnt, I can not stop myself for being captivated and wanting to praise the Creator of this stunning scenery. It is ravishing. Leaves you speechless and makes you think; verily, God is the greatest artist!
And are not these dark fall evenings just perfect for enjoying hot cups of tea along with some sweet stuff!? I think I have started to become a teaholic!
I do not know where this superlong break from blogging comes from, but it does really occur at times. The sad thing is that it usually lasts for a couple of months. However, I have come to a conclusion; you can not really work, study and blog at the same time. Blogging needs time, and time is what I really lack. I always "promise" myself to atleast have a weekly post, but end up with a long gap each time. Therefore I have decided to not make any promises this time, but I will still try my best to give you some delicious recipes, because I have a lot of them waiting for you. Sadly, I have not even had time to bake properly for the past two months and I really feel I need a break from everything and just relax by baking alot of sweet yumminess.
On the menu list today there are some delicious Fruit Pavlovas for dessert. These light, airy and crisp meringue nests filled with delicious vanilla cream are not only good for summer, but you can adapt them according to the season and use seasonal fruits and berries on top. The combination of crispy and creamy with the freshness of fruits and berries is luscious. You can make the meringue nest as one large round circle or pipe them beautifully in portion sizes. These really looks delightful when they are prepared individually portioned with an extra touch like chocolate scrolls on top.
I really love the apparance of these gorgeous mini pavlovas. They are just like individual artistic pieces. The pale meringue nests and cream makes a perfect empty canvas which can be painted beautifully by adding colors with seasonal fruits and berries. And these are not difficult to make, you can bake the meringue nests a day or two ahead and fill them up with delicious vanilla cream; a combination of whipped cream and vanilla cream; and decorate with fruits on the day being served.
I n g r e d i e n t s
1 large, 2 medium or 12-15 small
Meringue(s)
4 egg whites
2 dl / 180 g sugar
2 ts potato flour (optional)
1/4 tsp cream of tartar
1 ts vanilla sugar
1. Whisk the egg whites to stiff peaks
2. Add sugar little by little and blend well to a stiff meringue
3. Stir in the potato flour and vanilla sugar
4. Pipe small circles on a tray with baking paper, about 7-10 cm/ 2,5-3 inches and pipe a border around the edges
If you want one large pavlova, then draw a circle on the baking paper, about 30 cm/ 12 inches and spread half of the
mixture on it. Pipe the rest of the meringue around the edges
Bake in a preheated oven at 140 C at the lowest slot for about 1 hour or until it becomes crispy
Let the pavlovas cool, then remove them from the baking paper
Store in an air-tight box if not using the same day
Vanilla Cream
3 dl / 300 ml heavy whipping cream
1/2 dl / 30 g icing sugar
2 dl / 200 ml vanilla cream
1. Whip the cream with icing sugar until it forms medium stiff peaks
2. Fold in prepared vanilla cream and mix until just blended
3. Chill in the refrigerator
Topping
1 box strawberries
1 box raspberries
1 box blueberries
4 kiwis
or other seasonal fruits and berries
1. Cut the kiwi and strawberries in nice and thin even slices
2. Rinse the berries and set aside
Chocolate Decorations
50 g chocolate, dark
plastic wrap
tooth pick
baking paper, cut in small rectangels approx. 7x5 cm/ 2,5x2 inches
1. Melt the chocolate using a double-broiler, sauce pan or microwave
2. Let it cool a few minutes then take large piece of plastic wrap and add chocolate
3. Gather all the sides of the plastic wrap and wrap it tightly around in the middle
4. Prick a tiny hole in the middle using a tooth pick
5. Pipe a lattice design on each baking paper and refrigerate for a few minutes until the chocolate
starts hardening, but is still soft
6. Roll up each of the chocolate rectangels and refrigerate until they hardens
7. Remove the baking paper carefully and keep them refrigerated in a box until use
Assembling
1. Have the chilled vanilla cream in a piping bag and pipe about half a cup of cream on each meringue nest
or two spoonful if using a spoon
2. Arrange the prepared fruits and berries beautifully
3. Decorate with a chocolate scroll on top of each pavlova
Mini Fruit & Berry Pavlovas
Crisp and soft..
meringue nests with vanilla cream
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