Sunday, 19 May 2013

Fruit pavlova

I have always wanted to make pavlova - so I decided to make portion sized pavlovas - which are less messy when it comes to serving. It really is so simple, and something you can make in advance ready to serve as a dessert whenever needed.



This recipe uses the meringue ingredients and instructions, which you can find in my previous post:

http://www.nosaibasfood.com/2013/01/bite-size-meringues.html?q=bite+size

In addition to this, you will need:

500ml double cream
3-4 tbsp icing sugar
1 tsp vanilla extract
fruit of your choice for decoration

How to make:

1) Follow the instructions to make the meringue mixture (in the link above). However, after placing the meringue into a piping bag, pipe the mixture onto baking paper in a nest shape (picture of the shape of the nest to follow). Then place in the oven as instructed in the previous recipe, and leave to cool with the oven door ajar

2) Make the cream by whisking the double cream until JUST starting to thicken, whereby you then add the icing sugar and vanilla extract and whisk a little more (whisking too much forms a butter-like consistency, which we definitely do not want)

3) Pipe the cream into the cooled meringue nest, then decorate with fruit








It is simple, tasty and looks GREAT mashAllah! Enjoy :)

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