Pavlova
Desserts from Australia
Mini Plavlove with lemon cream and cherries
Mini Plavlove with lemon cream and cherries
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This is just one of those desserts suitable for super sweeties !!! A lot of goodness and a lot of calories ... and to think that Australia is the typical summer dessert consisting of a meringue base stuffed with whipped cream and fresh fruit. I have prepared some single-portion baskets and to soften the meringue cake I preferred to fill them with a lemon juice and many cherries.
preparation
step 1
For the meringue use egg whites kept at room temperature for at least an hour. Since each egg is different from the other and in this recipe it is better to be precise, weigh the 6 egg whites and calculate the same amount of powdered sugar and the same amount of granulated sugar.
step 2
In a planetary start to whisk the egg whites with a pinch of salt. Mix the sugars with the cornstarch and add them one spoon at a time to the whites, always with the planetary in operation.
step 3
When they begin to take consistency add the vinegar and continue to mount until you get a soda meringue.
step 4
Fill with the mixture a sac a poche and on a baking sheet lined with parchment paper form the baskets making first a circle of meringue at the base and all around so many tufts for outline, leaving the center empty.
step 5
Cooking is the most delicate part because the meringue should not darken but only dry slowly at a low temperature.
step 6
Bake at 120 degrees for an hour, then open the oven slightly by placing a wooden spoon on the counter and continue for another 30 minutes. Switch off the oven, open the door and let it dry and cool completely inside the oven.
step 7
These can very well be prepared the day before and stuff them before serving them.
step 8
For the cream. The sum between milk and lemon juice should be 250g, then squeeze the juice, weigh it and set it aside. Calculate the amount of milk by difference and place it in a saucepan to heat.
step 9
In a bowl, lightly beat the egg yolks with sugar by hand, add the starch and lemon juice.
step 10
When the milk is almost boiling, gradually add it to the bowl of the egg yolks, mix, mix well and put everything on the stove for a few minutes until it starts to thicken.
step 11
Allow to cool completely before using it, putting the film in contact with the cream.
step 12
Prepare also the cherries, wash them, puddle them and put them in a pan with sugar. Leave to cook for a few minutes, then you will only have to slightly soften and form the juice.
step 13
Just before serving, take the meringues, fill the central hole with the cream and place on top of the cherries.