Mini Pink Pavlovas
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!
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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
Preheat oven to 120°C. Line a flat baking tray with paper.
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.
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.
Add cornflour, vinegar, vanilla and pink food colouring and whip 1 min/37°C/Butterfly/speed 3.
Spoon out onto prepared tray as individual pavlovas or mound up in a circle to bake as a large pavlova.
Bake 1 hour 20 minutes. Then leave in the turned off oven to cool for at least 3 hours.
Top with pink cream, fruit, raspberry coulis, diced Turkish Delight and rose petals!
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