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Mini pavlove with red fruits

Mini pavlove with red fruits

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Mini pavlove recipe with red fruits by of 28-12-2017 [Updated on 31-10-2018]

The mini pavloves with red fruits are a truly irresistible treat. Beautiful to look at, but also good to taste, the mini pavloves with red fruits can be served to your guests at the end of an elegant dinner or even for the New Year's Eve dinner, given their auspicious red color. The recipe, of New Zealand and Australian origin, seems to have been born in honor of the ballerina Anna Pavlova. I love them so much that after my more classic version and the chocolate version, I couldn't help but offer you this one too with mascarpone cream filling and decorations made with melted chocolate and red fruits.
A basin to those who pass by here and, if you are looking for other New Year's recipes, take a look at the special dedicated, you will certainly find some more ideas for your dinner;)


How to make mini red fruit pavloves

Beat the egg whites at room temperature
When they are well whipped, add the sugar, a tablespoon per voolta, the lemon juice, the cornstarch and the cream of tartar.
Keep whipping until the meringue becomes smooth and firm.

Transfer everything to the pastry bag and make two turns on parchment paper placed inside a dripping pan to create an empty meringue in the center.

Then cook at 110 ° C for 1 hour and 15 minutes in a ventilated oven.
Then take the meringues out of the oven and let them cool.
After whipping the cream with mascarpone and sugar, use it to fill the meringues.

Garnish with melted chocolate and fruit and serve your mini red fruit pavloves.


The mini pavlove with fruit they are exquisite and spectacular desserts. The traditional recipe is that of the pavlova cake and it comes from New Zealand, but the mini versions are also very nice. So today I decided to try making small fruit pavloves. These desserts have a lot in common with our meringues, but they are filled with cream and fresh fruit. Of course, we will be able to prepare a thousand different variations by choosing our favorite fruit. With the doses indicated in this recipe we will obtain nine mini pavloves. Impress your guests with these amazing sweets!

You may also be interested in the recipes for hazelnut spumini and colored meringues!

Pavlove with red fruits

What happiness! Yesterday, after about twenty years, I met my first colleagues. Friends, travel companions and wonderful adventures. Five women now, sitting around the same table, for a cheerful and informal dinner.

How many things have happened… How many stories & # 8230 How many years. Finished loves, unexpected successes, grown-up children, beautiful, some already graduates to show proudly. And we, now mature women with the same desire to smile and gossip as in the past. Milena, Barbara, Ornella, Elena, you are wonderful and in your eyes, a little more aware, I found the same girls I left behind. We just have to celebrate with sweet mini Pavlove, which you can also prepare the & # 8220torta & # 8221 version following this recipe.

Phase 2

When it is time to decorate the pavlova montane the cream, put it in the sac a poche and fill the nest then decorate with berries. It is good and wonderfully beautiful. If it does not end, put it in the refrigerator possibly covered in a bell shape because the cream absorbs all the smells, but it will certainly end.

Remember that the oven temperature must be low, the meringue must dry and for this reason it takes many hours, better more than less.

The pavlova recipe is one, you can put vinegar instead of lemon, you can change the fruit, or color the meringue with dyes but the egg whites must always be whipped with sugar, so there are no original pavloves, they are all the same , weights and colors change, you can add the cacacus and make it black and decorate it with fruit and light flowers.

How to prepare: Mini pavlove with pomegranate, raspberries and orange scent

Beat the egg whites on medium speed, when they are frothy, add the sugar, a spoonful at a time. Continue to whip, gradually increasing the speed, until you get a silky and firm meringue. Finally, add the orange juice and the sifted cornstarch, continuing to whip everything briefly.

Line one or more trays with parchment paper and form 6 small pavloves with the meringue, modeling them with a spatula. Create a slight hollow on the top of each one.

Bake in a preheated static oven at 120 ° C for 1 hour and a half. Leave to dry for an hour in the oven, which is not open, ajar. Just before serving, cover the meringue with plenty of whipped cream.

Decorate the mini pavloves with fresh raspberries and pomegranate seeds and serve.

Mini Pavlove Cream and Red Fruits

This dessert comes from New Zealand, where it was created in honor of the ballerina Anna Pavlova in the early 1900s, by the chef of the hotel, where the famous Russian dancer who was on tour around the world stayed. Made up of a meringue base soft inside and crunchy outside, filled with cream and fruit, Pavlova is the dessert for special occasions, both in Australia and New Zealand, consumed mostly in summer, but available at any time of the year. .

Ever since Csaba, the undisputed queen of the pavlovas, entered my life, I too have been literally bewitched. I saw the first authentic pavlova made on television in Italy by her, where she held cooking classes in the program Il Mondo di Csaba, of which I did not miss a single episode. Nobody knew it and many kitchens have adopted it with enthusiasm. Csaba is a master of bon ton and the art of receiving, food writer and chef with a thousand activities, editorial director of the Luxury Books publishing house, founder of Good Living magazine, well-known face of TV and animator of cooking classes, to which I had the honor to participate twice.
He has published 14 books (which I own all and autographed with a dedication on the occasion of his courses) and won the International Gourmand Award five times. Journalist and TV presenter.
She is an expert in receiving with style and contemporary savoir vivre.

Once you have learned how to make the shell you can make different versions, white or chocolate. A dessert suitable for any occasion, which is much easier to make than you think. All you need is the right recipe and Csaba's is now well established! A very chic dessert, signed by an equally chic food writer.

Mini-Pavlova with red fruits

To be honest, I have decided to prepare pavlova mainly for its outward appearance. I have always found it beautiful, one of those sweets with an incredibly chic look, very elegant to bring to the table that already at first glance make a great impression on those who prepared them. On the flavor, well, I thought I would play it safe, on the classic, on the already known: meringue, cream, fruit & # 8211 all rather predictable tastes and perhaps even a tad too cloying for someone like me who does not like sweets & # 8216 too sweets & # 8217.
And instead.
I had just finished capturing these little meringue nests, when I sat down at the breakfast table to taste the fruit of my labors and a world opened up to me at the first bite.
Pavlova is really good. I can't explain it to you in any other way. It is true, the tastes are simple, but the combination of textures and flavors is nothing short of heavenly. The meringue remains crunchy on the outside and soft on the inside and its sweetness creates a perfect counterpoint to the acidity of the fruit. The cream & # 8211 which, on the other hand, must be sweetened very little & # 8211 acts as a glue between the other two elements and the final result is a truly exquisite and refined dessert like few others.

After all, the pavlova takes its name from a woman of great elegance, the Russian ballerina Anna Pavlova, who inspired the creation of this dessert in the twenties of the last century, during a tour that touched Australia and New Zealand, when a pastry chef was inspired by her to create an ethereal, elegant and candid dessert, light as a cloud.
I chose the single-portion version because it is easier to manage: cutting a large pavlova into slices means ruining it and making portions becomes rather complicated. So instead everyone will have their own little basket, with the double advantage that you can also customize it by choosing the favorite fruit of each guest & # 8211 I can't wait to try it also with pineapple, kiwi, peach and all the summer fruit that is about to get. In addition, I assure you that these mini-pavlolva are also extremely easy to prepare, so you have absolutely no excuses: choose your favorite fruit and get to work!

Mini pavlove

With a food processor or electric mixer, beat the egg whites and salt for 5 minutes until fluffy and firm.

Add the sugar a little at a time at medium speed. Then whip at maximum speed for at least 8 minutes until a very compact white and shiny snow is obtained.

Incorporate the sifted starch with a spatula and fill a pastry bag with a star-shaped spout (10 mm) with the mixture.

Line two baking sheets with parchment paper and make baskets of about 7 cm in diameter.

Make the edges higher, making sure to leave a cavity in the middle.

Bake in a preheated convection oven at 100 ° C for 120 minutes. Then let it dry for 3 hours with the door slightly open.

Whip the cream with the icing sugar, vanilla sugar and vanilla until you get a soft cream.

Place a teaspoon of jam in each pavlova and fill with whipped cream.

Mini Pavlovas with blackberry cream cheese frosting

70 g of blackberries
20 g of granulated sugar
1/2 tablespoon of cornstarch
the grated peel of 1/2 lemon
110 g of softened Philadelphia
55 g of butter at room temperature
100 g of powdered sugar
1 pinch of salt

For the decoration:
berries to taste
a few mint leaves

Method: pavlove recipe taken from the talented Angela-Dolci in Boutique
We only lowered the temperature of our oven by 10 °
1. Bring the oven to 100 ° C. Add the 2 sugars and divide them into 2 bowls in half.
2. In a clean and dry bowl, put the egg whites, a few drops of lemon and with the electric whisk (or planetary mixer) start whipping the egg whites, adding half the mixed sugar little by little.
3. Stirring up until stiff (approx. 5 minutes), and add the other half of the sugar with the sifted cornstarch. Mix gently with a spatula so as not to dismantle the meringue. The appearance of the meringue will be shiny and compact.
4. Spread the parchment paper on 2 baking trays and now you can choose whether to make the meringue nests with the sac à poche (2 cm smooth nozzle), or as we did (not having the right nozzle), with a spoon, then pressing lightly in the center with the back of the spoon.
5. Bake for 1 hour and 15 minutes, on the lower shelves of the oven, we covered the pan on the upper level with foil halfway through cooking to prevent it from darkening.
The perfect texture is crunchy on the outside and soft on the inside.

For the blackberry cream:
1. In a saucepan put the washed blackberries, the cornstarch, the granulated sugar, the grated lemon peel and cook over medium heat until the cream is created. Remove from heat and let cool.
2. Meanwhile, work the Philadelphia in a bowl with the softened butter and icing sugar. When the blackberry sauce has cooled, add the 2 compounds and mix with a spatula.

Now decorate your pavlovinas by filling the nests with the cream of blackberries, berries and mint leaves!

Shots stolen from the backstage & # 8230 printed lollipops, jars with mustaches and red fruits at will!

And with this ode to purple we leave you for a dip where the water tastes of blackberries! ^ ^

Mini pavlove with whipped cream and raspberries

Bake the meringues in a hot oven at 110 ° C for 2 hours, turn off and leave to cool in the oven for at least 6 hours.
When the meringues are very cold and dry (and only when you need to serve them & # 8211 otherwise if you stuff them and keep them in the fridge they melt.) Fill them with whipped cream (I used the ready-made one & # 8211 or you can take the fresh one and whip it), some raspberries on which you will have sprinkled some icing sugar and pink sugar.

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Mini pavlove with whipped cream and raspberries


  1. Mauzil

    Clever things, speaks)

  2. Brainard

    I congratulate, the excellent idea

  3. Shaktishura

    Bravo, you're not mistaken :)

  4. Bestandan

    Question deleted

  5. Shakaktilar

    I am sorry, it does not approach me. Perhaps there are still variants?

  6. Binah

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