This Lime and Ginger Meringue Pie, a variation on a well loved ‘classic’ dessert will bring some summery flavours to any occasion. [Read more…]
I hadn’t really intented to post these mini pavlovas. I had made them for a friend’s ‘girly’ get together and just took a couple of impromptu photos before I left the house, laden with food, to join my friends. To be honest, they were quite a success and too nice to overlook completely, hence a change of heart.
They actually taste delightful. A perfect, sweet, literally bite-sized portion of crunchy pavlova, limoncello loaded whipped cream and a fresh, juicy blackberry.
To be honest, you need to be in a ‘piping bag patient’ sort of mood when you embark on these. But once the piping is done, it is all pretty plain sailing and quick from there. Once baked, I brushed the inside of the pavlovas with melted white chocolate to seal the meringue and prevent them from going soggy once the cream was added. I would suggest piping the whipped limoncello cream as close to serving as possible. For ease and speed, I used a sandwich bag and snipped the end, to pipe the cream. Complete with a blackberry and sieve a little icing sugar, or sprinkle with lemon zest, to finish.
These make about 40-50 mini pavlovas and are great if you have a large, informal gathering. They sound fiddly, but are really not.
Your guests will be really impressed.
- 2 Egg whites
- 110g Caster sugar
- 80g White chocolate
- 300ml Whipping cream
- 2 tbsp. Icing sugar, plus extra for dusting
- 2 tbsp. Limóncello
- 150g Blackberries
- Finely grated zest of 1 lemon for sprinkling (optional)
- Preheat the oven to 140 degrees C, or Gas Mark 1.
- In a free standing mixer, beat the egg whites until light and fluffy. Add the caster sugar slowly, a large spoonful at a time, whilst the mixer is still mixing. Continue until the meringue comes together and peaks form.
- Line two baking trays with baking parchment. Fill a piping bag with a 5mm holed nozzle. Pipe a small circular disc of meringue, approximately 3cm in diameter. Continue to pipe around the edge, so forming a small nest. Repeat for the rest of the meringue mixture, allowing space for the meringues to spread slightly.
- Place the trays in the oven and immediately reduce the oven temperature to 125 degrees, or Gas Mark 1/2. Bake for 25 minutes and switch off the oven, leaving the meringues in the oven until it is completely cooled so that the meringue can continue to dry out.
- When the meringues are completely cooled. Break the white chocolate into chunks into a clean sandwich bag and place into a cup of hot water so that the chocolate can melt. Once melted, snip a small hole in the bag. Taking one meringue at a time, squeeze a small amount of chocolate into the meringue and with a pastry brush, brush the chocolate around the inside of the meringue nest so forming a lining to stop the filling from softening the meringue. Repeat with all the meringues.
- Whip the cream with a mixer and add the icing sugar through a sieve. Add the limoncello and mix further so the cream is light or fluffy.
- Pour the cream into a piping bag and pipe into each meringue nest until full. Add a blackberry to each pavlova and finish with a sprinkling of icing sugar and perhaps some lemon zest.
- Serve immediately.
Source: The Contented Baker