Mini Pavs with Vanilla Cream

Ingredients:

Meringue Bases (makes about 12 mini pavs)

4 large egg whites

1 cup caster sugar

1 tsp white vinegar

1 tsp cornflour

1/2 tsp vanilla extract

Vanilla Cream (makes approx 800ml)

600ml thickened cream

1/4 cup caster sugar

2 tsp vanilla paste (the good stuff! I like @queenfinefoods)

Optional: spices like cinnamon, nutmeg, or cardamom for a spicy touch

Berry Coulis

1 cup mixed berries (fresh or frozen)

2 tbsp caster sugar

1 tbsp lemon juice

Toppings

Pulp of 2 passion fruits

Edible blooms

Grated ruby chocolate (@callebautoz)

Directions:

Meringue Bases

1. Preheat your oven to 120°C and line a baking tray with baking paper.

2. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.

3. Gradually add the caster sugar, a tablespoon at a time, beating well after each addition until the sugar dissolves and the mixture is glossy.

4. Gently fold in the white vinegar, cornflour, and vanilla extract.

5. Spoon the meringue mixture onto the prepared baking tray, forming small circles (approx. 7-8cm in diameter) with a slight indentation in the centre.

6. Bake for 1 hour and 15 minutes. Turn off the oven and let the meringues cool completely inside with the door ajar.

Vanilla Cream

1. In a large bowl, combine the thickened cream, caster sugar, and vanilla paste.

2. Whip everything together until soft peaks form. If desired, add spices like cinnamon, nutmeg, or cardamom for extra flavour

Berry Coulis

1. In a small saucepan, combine the mixed berries, caster sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens (about 10-15 minutes).

2. Blend the mixture until smooth, then strain through a fine sieve to remove seeds. Let it cool.

Notes:

Top the Meringues: Spoon the vanilla cream onto the cooled meringue bases. Add the Berry Coulis: Drizzle the berry coulis over the cream. Finish with the passion fruit pulp, edible blooms, and a generous grate of ruby chocolate on top.

The vanilla cream is versatile and can be used in many desserts, cakes, and other treats. Feel free to get creative with your toppings. Seasonal fruits, nuts, or different chocolate varieties can all add unique flavours and textures to your mini pavs. Enjoy your mini pavs at any time of day! 🤗