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  2. Recipes
  3. Mini red fruit & passion fruit pavlovas

Mini red fruit & passion fruit pavlovas

Mini red fruit & passion fruit pavlovas
Ȑ
Difficulty
Medium
ȑ
Time
210 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes:

3.0  egg white
100.0 grams sugar
3.0 drops lemon juice
4.0  passion fruits
150.0 ml orange juice
1.0  vanilla pod
250.0 grams mascarpone
150.0 ml cream
200.0 ml cream
75.0 grams icing sugar
250.0 grams mixed berries


Instructions

STEP 1/9

Place the egg whites in the measuring cup accessory of your Multiquick. Blend at medium speed until you get a smooth consistency. Attach the whisk attachment to your Multiquick and whisk until a firm mixture is obtained.

STEP 2/9

Gradually add the sugar, whisking continuously, until the mixture is thick and shiny.

STEP 3/9

Turn the oven on at its lowest temperature, 110ºC.

STEP 4/9

Pour the mixture into a piping bag fitted with a 1.5 cm tip. Form six 8 cm meringue circles on a lined baking sheet. The idea is to make small baskets. Bake for at least 2 to 3 hours.

STEP 5/9

At the same time, cut the passion fruit in half and collect the juice and seeds. Put the juice in a small saucepan, then add the orange juice and the vanilla pod. Bring to a boil and reduce the mixture by half to concentrate the taste.

STEP 6/9

Place the mascarpone, icing sugar and crème fraîche in the measuring cup accessory of your Multiquick. Sift the passion fruit juice and add it to the mascarpone mixture. Beat everything until a homogeneous mixture is obtained.

STEP 7/9

When the meringue is cooked, turn off the oven and let them sit in the oven for a few minutes.

STEP 8/9

Take the meringues out of the oven. Carefully lift the meringues from the baking sheet and place in a dish. Fill the meringue baskets with the mascarpone mixture and some red berries. Sprinkle with icing sugar and serve immediately.

STEP 9/9

Carefully lift the meringues off the baking paper and transfer to a wire rack to cool completely.


Green box: To remove meringues more easily from the baking sheet, place a baking paper between the baking sheet and the meringues before cooking.
This recipe can be prepared using MQ5v

  1. Back to homepage
  2. Recipes
  3. Mini red fruit & passion fruit pavlovas

Mini red fruit & passion fruit pavlovas

Mini red fruit & passion fruit pavlovas
Ȑ
Difficulty
Medium
ȑ
Time
210 min
&
Author
lorem ipsum
Servings:6
Makes:

Ingredients


3.0  egg white
100.0 grams sugar
3.0 drops lemon juice
4.0  passion fruits
150.0 ml orange juice
1.0  vanilla pod
250.0 grams mascarpone
150.0 ml cream
200.0 ml cream
75.0 grams icing sugar
250.0 grams mixed berries

Instructions

STEP 1/9

Place the egg whites in the measuring cup accessory of your Multiquick. Blend at medium speed until you get a smooth consistency. Attach the whisk attachment to your Multiquick and whisk until a firm mixture is obtained.

STEP 2/9

Gradually add the sugar, whisking continuously, until the mixture is thick and shiny.

STEP 3/9

Turn the oven on at its lowest temperature, 110ºC.

STEP 4/9

Pour the mixture into a piping bag fitted with a 1.5 cm tip. Form six 8 cm meringue circles on a lined baking sheet. The idea is to make small baskets. Bake for at least 2 to 3 hours.

STEP 5/9

At the same time, cut the passion fruit in half and collect the juice and seeds. Put the juice in a small saucepan, then add the orange juice and the vanilla pod. Bring to a boil and reduce the mixture by half to concentrate the taste.

STEP 6/9

Place the mascarpone, icing sugar and crème fraîche in the measuring cup accessory of your Multiquick. Sift the passion fruit juice and add it to the mascarpone mixture. Beat everything until a homogeneous mixture is obtained.

STEP 7/9

When the meringue is cooked, turn off the oven and let them sit in the oven for a few minutes.

STEP 8/9

Take the meringues out of the oven. Carefully lift the meringues from the baking sheet and place in a dish. Fill the meringue baskets with the mascarpone mixture and some red berries. Sprinkle with icing sugar and serve immediately.

STEP 9/9

Carefully lift the meringues off the baking paper and transfer to a wire rack to cool completely.

Notes

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