My wish was to repeat the mini Pavlovas photo session, to sprinkle sugar on something sweet and to catch the smoke of an extinguished candle. A double birthday was an opportunity for all three things. I celebrated my “round” figure birthday and blog celebrated its third.
Ingredients and preparation steps
For the Pavlovas:
- 100 g of powdered sugar (I used cane granulated sugar and blended it in Nutribullet until it was a fine, fluffy powdered sugar)
- 4 egg whites
- pinch of salt
- teaspoon of apple cider vinegar
Preheat the oven to 150˚C.
Line a large baking tray with parchment.
Using a mixer, whisk the egg whites with a pinch of salt until stiff peaks form, add vinegar and gradually add the sugar until egg whites become very thick & glossy.
Carefully spoon 5 heaped portions of the meringue mixture on the prepared tray, spacing them approximately 4 cm apart.
Place Pavlovas it in the preheated oven and immediately reduce the temperature to 110°C.
Bake the Pavlovas for 90 minutes. Do not open the oven door during this time.
Turn off the oven and leave Pavlovas in the oven, with the door slightly opened until they are completely cool.
For the topping:
- 300 ml of rice whipping cream
- 50 ml of homemade milk kefir
- 200 g of raspberries (fresh or frozen; if you use frozen ones, you need to defrost them first)
Whip the whipping cream.
Mash the raspberries with a fork and add to them homemade milk kefir.
Fill the Pavlovas with the rice whipped cream and top with raspberries and kefir.
Enjoy the flavors!
