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Recipes
Mini pavlova with fruit and raspberry-maple-purée

Mini pavlova with fruit and raspberry-maple-purée

Difficulty

Time

60 min

Author

This recipe is prepared with:

Product

MultiQuick 7 Hand Blender
MQ7025X

Ingredients

Servings: 4

Makes:

For the pavlovas
5 egg whites
1 tsp. starch
1 tsp. raspberry vinegar
1 tsp. vanilla extract
220 grams sugar
1 pinch of salt

For the purée
250 grams raspberries
5-6 tbsp. maple syrup
1 tsp. lemon zest

To garnish
125 grams berries
1/2 bunch mint
powdered sugar

Instructions

STEP 1/9

For the pavlovas, preheat the oven to 120°C (upper-lower heat) and line a baking tray with baking paper.

STEP 2/9

Beat the egg whites with salt with Braun’s MultiQuick 7 whisk attachment until stiff.

STEP 3/9

Combine starch and sugar and beat into beaten egg whites for 7-10 minutes.

STEP 4/9

Add vanilla extract and raspberry vinegar and fold in lightly.

STEP 5/9

Divide the egg-white mixture on a baking sheet into eight small cake portions and drape with a spoon a hollow in the centre of each one.

STEP 6/9

Bake in hot oven for about 45 minutes.

STEP 7/9

Then turn off the oven and let the pavlovas cool in oven for 30-60 minutes without opening the oven door.

STEP 8/9

For the raspberry-maple-puree, sort and wash the raspberries and finely mix them with maple syrup and lemon zest using the hand blender shaft.

STEP 9/9

To garnish, sort and wash the berries and top mini pavlovas with raspberry syrup and garnish with berries and mint.

This recipe was prepared using Braun’s MultiQuick 7 (MQ 7025 X).
Prepare the recipe also with one of our other models such as Braun's MultiQuick 9 (MQ 9135 XI) or MultiQuick 5 Vario (MQ 5207 WH).

You can also prepare this recipe* with:

*If you have a different product or attachment, some parameters of the recipe would be different

Products

MultiQuick 9 Hand blender MQ 9135XI

MultiQuick 5 Vario Hand blender MQ 5207 WH

*If you have a different product or attachment, some parameters of the recipe would be different

Back to homepage
Recipes
Mini pavlova with fruit and raspberry-maple-purée

Mini pavlova with fruit and raspberry-maple-purée

Show me the recipe

Difficulty

Time

60 min

Author

Show me the recipe

Servings:4

Makes:

Ingredients

This recipe is prepared with:

HB701-MQ7025X

HB701AN-MQ7025X

MQ7025X

HB701AI-MQ7025X

HB901-MQ9135XI

4191-MQ5207WH

Instructions

STEP 1/9

For the pavlovas, preheat the oven to 120°C (upper-lower heat) and line a baking tray with baking paper.

STEP 2/9

Beat the egg whites with salt with Braun’s MultiQuick 7 whisk attachment until stiff.

STEP 3/9

Combine starch and sugar and beat into beaten egg whites for 7-10 minutes.

STEP 4/9

Add vanilla extract and raspberry vinegar and fold in lightly.

STEP 5/9

Divide the egg-white mixture on a baking sheet into eight small cake portions and drape with a spoon a hollow in the centre of each one.

STEP 6/9

Bake in hot oven for about 45 minutes.

STEP 7/9

Then turn off the oven and let the pavlovas cool in oven for 30-60 minutes without opening the oven door.

STEP 8/9

For the raspberry-maple-puree, sort and wash the raspberries and finely mix them with maple syrup and lemon zest using the hand blender shaft.

STEP 9/9

To garnish, sort and wash the berries and top mini pavlovas with raspberry syrup and garnish with berries and mint.

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Mini pavlova with fruit and raspberry-maple-purée

This recipe is prepared with:

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Mini pavlova with fruit and raspberry-maple-purée

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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