CROWN OF PAVLOVAS
225 Min
22 Portions
Easy level
Ingredients
For merengue:
6 egg whites
2 cups powdered sugar
2 tbsp cornstarch
A splash of Vainilla Molina Blend
For filling:
3 cups whipping cream
1 cup powdered sugar
A splash of Vainilla Molina Clear
Raspberries
Fresh mint leaves
Directions
1. Preheat oven to 120 °C / 248 °F and line 2 trays with parchment paper
2. Beat egg whites until foamy.
3. Add powdered sugar and keep beating until whites turn a brilliant white, voluminous and form peaks.
4. Add cornstarch and a splash of Vainilla Molina. Beat until mixed.
5. Pour mix in a pastry bag and form small mounds.
6. With a spoon, make a small indentation in the center of each pavlova.
7. Bake for an hour, turn off oven and leave inside to cool for 2 hours before removing.
8. Once cooled, take out of oven and set aside.
9. Beat cream, powdered sugar and a splash of Vainilla Molina Clear until slightly firm peaks form.
10. Pour mix in a pastry bag and fill pavlovas.
11. Form a crown and decorate with raspberries and fresh mint leaves.
12. Enjoy!
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