Mini Pink Pavlovas
Boring pavlova boards beware. We got you! Now do me proud my Insiders, let's see the fruits of your work all over social media this Christmas.
This can go anyway you want it to go! You could make a gorgeous piled up mound as pretty as a ballerinas pink tutu, or you could go with smaller individual pavlovas, either for a board, or serve them in a wreath as per our video on the Insider Club.
If you are going with a straight pavlova board, think of adding all or some of the following;
- chocolate chunks
- all the fruits you love the most but in pieces small enough to add to your pavlovas
- Raspberry Coulis
- Salted Caramel Sauce
- Edible flowers
- plenty of whipped cream
- Strawberry Sauce
- Passionfruit coulis
There are so many ways you could go with this, seriously enjoy the process. It will be loads of fun and highly sought after next year and beyond!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 230 Grams egg whites
- 1 Teaspoon cream of tartar
- 330 Grams raw caster sugar BUY
- 1 Tablespoon cornflour or cornstarch
- 2 Teaspoons balsamic vinegar
- 1 Teaspoon vanilla bean paste BUY
- red food colouring as needed to get your desired shade.
- 600 Milliliters cream to serve
- berries to serve
- some Raspberry Coulis to serve Recipe
- rose petals and Turkish Delight to decorate
Do
- 1
Preheat oven to 120°C. Line a flat baking tray with paper.
- 2
Place egg whites and cream of tartar into a very clean and dry Thermomix bowl. Insert Butterfly. Whip 5 min/37°C/Butterfly/speed 3.
- 3
Whip 6 min/37°C/Butterfly/speed 3 while adding the sugar 1 tbsp at a time through hole in lid. Occasionally stop and scrape down sides of bowl with a flat silicone spatula.
- 4
Add cornflour, vinegar, vanilla and pink food colouring and whip 1 min/37°C/Butterfly/speed 3.
- 5
Spoon out onto prepared tray as individual pavlovas or mound up in a circle to bake as a large pavlova.
- 6
Bake 1 hour 20 minutes. Then leave in the turned off oven to cool for at least 3 hours.
- 7
Top with pink cream, fruit, raspberry coulis, diced Turkish Delight and rose petals!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
