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  2. Recipes
  3. Mini pavlova with fruit and raspberry-maple-puree

Mini pavlova with fruit and raspberry-maple-puree

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

5  egg whites
1 tsp. starch
1 tsp. raspberry vinegar
1 tsp. vanilla extract
220 grams sugar
1 pinch of salt
250 grams raspberries
5-6 Tbsp. maple syrup
1 tsp. lemon zest
125 grams berries
½ bunch of 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).
  1. Back to homepage
  2. Recipes
  3. Mini pavlova with fruit and raspberry-maple-puree

Mini pavlova with fruit and raspberry-maple-puree

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


5  egg whites
1 tsp. starch
1 tsp. raspberry vinegar
1 tsp. vanilla extract
220 grams sugar
1 pinch of salt
250 grams raspberries
5-6 Tbsp. maple syrup
1 tsp. lemon zest
125 grams berries
½ bunch of 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.

Notes

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