Mini Pavlovas with Raspberry Mousse

Teatime Magazine


Miniature Pavlovas with Raspberry Mousse (30)

3 egg whites

½ tsp vanilla extract

¼ tsp cream of tartar

1/8 tsp salt

½ cup sugar

RASPBERRY MOUSSE (see below)

Garnish with fresh raspberries, fresh mint and confectioners’ sugar

 

Preheat to 250 – position racks in upper and lower third of oven

Cut pieces of parchment paper to fit large rimmed baking sheets.

With pencil, draw 1 ½ inch circles spaced 1 inch apart on the paper.

Invert parchment paper (pencil lead side down) onto baking sheets and set aside

In large bowl, using electric mixer at high speed, combine egg whites, vanilla extract, cream of tartar and salt; beat until foamy.

With mixer running, add sugar, 1 T at a time and beat until stiff and glossy peaks form and sugar is dissolved.

Place meringue in pastry bag fitted with a small star tip. Pipe a small amount to fill a drawn circle on the parchment, then spread flat.

Next pipe a spiral of meringue around the edges of the base, spiraling approximately 2 inches high, creating a hollow cylinder. Repeat with remaining meringue.

Bake for 1 hr 15 minutes or until meringue is dry. Turn oven off and open oven door slightly. Let meringues cool completely in oven.

Once cool, place Raspberry Mousse into piping bag fitted with medium start tip and pipe mousse into meringue shells.

Garnish each Pavlova with a fresh raspberry, fresh mint and sifted confectioners’ sugar.

 

 

RASPBERRY MOUSSE ( 2 cups)

1 (8 oz) container whipped topping

1 (3 oz) cream cheese soft

¼ cup raspberry preserves

1 tsp raspberry extract

Combine with electric mixer and medium speed, whipped topping and cream cheese,; beat until smooth.

Add confectioners; sugar, raspberry preserves and extract and beat until smooth.

 

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