Individual Pavlova Recipe
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Individual vs. Single Pavlova
Pavlovas are wonderful and impressive desserts…until you cut into them.
Your guests will be impressed when you present a beautiful individual pavlova to them. Make sure you select a pretty dessert plate for an outstanding impression! The great thing about serving these individual pavlovas is that you can also plate them ahead of time!
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!
Individual Pavlova Recipe:
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:
- 1 1/4 C. Sugar
- 6 Large Egg Whites (room temperature)
- 1/8 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. Use this individual pavlova recipe to entrance your guests at your next dinner party!