CROWN OF PAVLOVAS

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!