Mini Pavlovas (With Rose Cream & Kiwi Compote)
These easy and elegant mini pavlovas are topped with rose cream and kiwi compote and finished with fresh chopped kiwi and pomegranate seeds.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 egg whites ((see notes))
- ¼ tsp salt
- ½ tsp cream of tartar
- 1 cups superfine sugar ((see notes))
- 1 tsp vinegar ((see notes))
- 1 tsp vanilla extract
- 2 tsp cornstarch
- ½ lemon
- 1 cup heavy whipping cream
- 2 tbsp confectioners sugar
- ½ tsp rose water
- 2 drops red food coloring ((optional))
- 2 kiwis
- 1 tbsps cornstarch
- 1 lemon
- ¼ cup water
- 2 kiwis
- ½ pomegranate
Instructions
- 1
Preheat your oven to 275°F
- 2
Trace 4 four-inch circles on a sheet of parchment paper. (see notes)
- 3
Separate the egg whites, making sure no drops of yolk remain.
- 4
Weigh the whites to make sure you have no more than 150 grams of liquid
- 5
Weigh your sugar to ensure you have no more than 200 grams of sugar, and grind it in a small coffee grinder until you have a super fine texture. (see notes)
- 6
Make sure your mixing bowl is well washed and dried and rub the 1/2 lemon all over it (see notes)
- 7
Whip the egg whites, salt, and cream of tartar until you get medium-stiff peaks.
- 8
Start adding in the sugar slowly, 1 tbsp at a time, till you get stiff peaks. (see notes)
- 9
Make a slurry of the vinegar, vanilla and cornstarch and gently fold it in.
- 10
Transfer the mixture to the parchment, staying inside the 4-inch circles you traced. (see notes)
- 11
Bake for 15 minutes at 275 degrees farenheit, then reduce the heat to 225 degrees farenheit and continue to bake for an additional 45 minutes. (see notes)
- 12
Once the Pavlova is done, DO NOT remove it from the oven. Leave it in the oven for atleast 4 hours so it cools down gradually. (see notes)
- 13
Add the heavy whipping cream, confectioner sugar, rose water, and red food coloring in a mixing bowl.
- 14
Whip until you have a firm texture and set aside in the fridge.
- 15
Peel and chop the kiwis and cook them with the lemon juice, sugar, and water for 15 minutes at low heat.
- 16
Use an immersion blender to puree the mixture and set aside to cool.
- 17
Peel and chop the kiwi and place it in the fridge to keep it chilled.
- 18
Deseed the pomegranate and set the seeds aside to use later.
- 19
Set the completely cooled pavlovas on a clean surface, making sure to handle them gently as they can fall apart easily.
- 20
Add a quarter cup of the whipped cream to the top.
- 21
Place 2 tablespoons of the kiwi compote on top.
- 22
Garnish with the prepared fruit, and enjoy.