A delicate and tender recipe with these Individual pavlovas with red fruits… How not to fall in love with these little meringue nests garnished with whipped cream and juicy red fruits?
What is pavlova?
It is a dessert of New Zealand origin that bears the name of a famous Russian ballerina, Anna Pavlova. It was created in her honor in the 1920s when the dancer was touring Oceania… I really like this story - I love dancing and baking - so this dessert could only suit me! And I'm not the only one: the pavlova has been a huge success in recent years.
All of this Individual pavlovas with red fruits consist of a meringue disc baked (crispy on the outside, and soft on the inside that's delicious). On this meringue nest, we place a nice layer of whipped cream et Some fruit (I opted for red fruits here).
I declined this pavlova recipe in an individual "mini" version because I liked it more visually! And taste, it's just delicious ...
How to make these individual pavlovas with red fruits?
We start by making the meringue discs. Here, I opted for the French meringue technique, which is very easy to make. To do this, we whip the egg whites with a pinch of salt and add the powdered sugar in rain little by little as the whites rise. We finish with a little lemon and whisk one last time to have a very shiny meringue.
On a baking sheet (with parchment paper) we draw small nests of meringue using a sleeve pocket and a grooved socket. I use the socket 1M. We draw small nests, that is to say, flat at the beginning then we go up on the edges. This then makes it easy to garnish them. We bake at low heat but long to prevent them from turning brown.
Finally we realize the chantilly whipping cream and sugar. As the meringue is already very sweet, we can have a light hand here. Then we prepare the Red fruits with a little lemon juice. Then we place everything on the cooled meringue nests.
Other recipes to try
If you like this kind of dessert, I also advise you to take a look at these other recipes: Honey roasted peach pavlovas, Chocolate and cherry pavlova, Lemon and ginger meringue tarts, Easy pink chocolate meringues, Red berry mascarpone tart.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty pavlovas!
Individual Pavlovas With Red Fruits, The Easy Recipe
- 4 egg whites
- 200 g granulated sugar
- 1 pinch salt
- 2 cc lemon juice
- 350 g Red fruits
- 400 ml whole liquid cream 30% mg
- 30 g granulated sugar
- 2 cs lemon juice
- Preheat the oven to 120 ° traditional heat.
- Beat 4 egg whites (room temperature) until stiff, with a pinch of salt. We start at medium speed, and as soon as they foam, we add powdered sugar in rain. Finish beating at maximum speed until you obtain a beautiful shiny meringue.
- Add 2tsp lemon juice and beat again.
- Fill a pastry bag with this mixture, fitted with a fluted or round nozzle and place small "nests" of about 7-8 cm in diameter on a baking sheet covered with baking paper.
- (* Tip *: for the nests, first make a complete round of meringue then redo a second level of meringue by just tracing the edge, this will keep the whipped cream inside).
- Bake and immediately reduce the temperature to 110 °, cook for 1 hour.
- Once the time has elapsed, leave to cool in the oven off, with the door ajar for about 40 minutes, this will prevent the meringue nests from cracking…).
- In a bowl, combine the red fruits and lemon juice. Let stand 10 minutes.
- Whip the whole liquid cream and the powdered sugar into a smooth whipped cream.
- Using a pastry bag or a tablespoon, garnish the meringue nests with whipped cream then decorate with the red fruits. Serve immediately