An individual pavlova is a perfect way to serve these pretty light and yummy desserts. Large pavlovas are so elegant and impressive, but as soon as you cut one serving the beauty fades. This is such a lovely way to present these pretty treats. The truth is I tried to make a large pavlova first. Someday my wonderful tech assistant will edit a video roll of outtakes and share the crazy messed up pavlova that I kept saying “video it, it looks good”, as I was holding it on the platter and it was hilarious, but not a pretty dessert, that is for sure. By the way, it tasted really good! These individual pavlovas would be perfect for serving up for Valentine’s Day, wouldn’t it?
A pavlova is a meringue based dessert. Meringue is so light and very elegant. Egg whites and sugar are whipped into a meringue and then baked in a very low oven to harden. The meringue shell makes a lovely nest for the rich cream and sweet fruits that will be added.
- Meringue Shells:
- 1¼ C. Sugar
- 6 Large Egg Whites (room temperature)
- ⅛ t. Cream of Tartar
- Chantilly Cream:
- 2 C. Heavy Whipping Cream
- 1 C. Sugar
- 2 t. Vanilla (I used clear vanilla so as not to color my cream)
- Use fruits of your choosing
- I used peeled and sliced peaches, strawberries and blackberries
- Other fruit ideas are: kiwi, blueberries, apricots, seedless grapes, banana
- Chocolate Drizzle
- 1 4 oz. Ghiradelli semi-sweet chocolate bar
- 1 4 oz. Ghiradelli bitter sweet chocolate bar
- Preheat your oven to 200 degrees
- Line baking sheets with parchment paper
- Beat your egg whites with an electric mixer until they grow frothy.
- Add the sugar a very little bit at a time (one Tablespoon at a time is a good guideline)
- Add the Cream of Tartar
- Put a large decorating tip in a pastry bag and fill it with the meringue
- Pipe the meringue shells onto the parchment paper
- Place in the oven for 2 hours. After 2 hours, turn off your oven and allow the shells to sit in the oven to cool and harden for another hour.
- Put your mixing bowl in the freezer or refrigerator for 10 minutes or so, to cool it.
- Beat the whipped cream until it begins to firm and form soft peaks
- Add sugar slowly
- Add the Vanilla
- Spoon the cream into your meringue shells and add fruit on top.
- Melt your chocolate in a microwave, double boiler, or chocolate candy melter and drizzle over your pavlovas
- Serve promptly
What a lovely presentation these delicate nests of cream and fruit make for your guests, and they are so luscious to delve into. Consider making these pretty individual pavlova for dessert for your next dinner party.
You can find this partying at the following links:
Table It Link Party | The Scoop | Friday Flash Blog | A Touch of Inspiration for Your Week | Inspire Us Thursday | Friday Flash Blog | Fluster’s Creative Muster Linky Party | Share it Sunday | I Heart Naptime ~ Party Palooza | Think Pink Sunday | Merry Monday Link Party | Mouthwatering Mondays | A Creative Princess | Wonderful Wednesday | The Weekend Social | Create and Share Recipe Party | Tickle My Tastebuds Link Party | Foodie Friday | Dishing It and Digging it |