It’s been a hectic few weeks here in med school. Test after test after test. It never ends. Yesterday morning, we had our micriobio practical, and thankfully it went well for the girls and I. So, with our relief we decided a girls night was in order.
I decided to host it at my place and I got to cooking straight after the exam. One of my fav things on the table last night were these adorable Mini Pavlovas with Whipped Cream and Toffee Drizzle. They were insanely good and pretty simple to make too.
They are also a great way to use up any extra egg whites begging for a purpose in your fridge. For instance, I usually make a weekly batch of homemade lemon curd and always have trouble on what to do with all the leftover egg whites!
Mini Pavlovas w/ Whipped Cream and Toffee Drizzle
A Nigella Watson Recipe
8 large Egg Whites
1 pinch of Salt
500 grams Caster Sugar
4 teaspoons Cornflour
1 dash Vanilla Extract
2 teaspoon of White Vinegar
Fruits (your choice)
Toffee (click here for the recipe )
1. Preheat the oven to 180C/gas mark 4.
2. Whisk the egg whites with a pinch of salt until they’re holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you’ve got a bowl full of gleaming, satiny, snowy meringue.
3. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.
4. Draw six circles of approximately 10cm diameter (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets. 5.Spoon the meringue on to the baking parchment into the delineated circles, and spread and smooth to fill.
6. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.
7.Put into the oven, turn it down to 150C/gas mark 2, and bake for 30 minutes.
8. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool.
9. When ready to assemble , dollop cream into the indentation. Place, one by one, a few raspberries so that they look well filled but not crammed. Drizzle with toffee .
I hope the method isn’t too complicated. Pavlovas are slightly tedious to make but they are SO WORTH IT! As you can see I wasn’t able to take any pictures of how I made the pavlovas. Sorry guys, I was really reaaaally rushed yesterday.
But please, if you have any questions feel free to email me! If you’ve emailed me before, you know that I respond within a few days!