Mini Pavlovas with Tangerine Oil & Fresh Fruit by Chef Kate!
Pavlova is an iconic dessert in Australia and New Zealand. It was created in the 1920’s for the Russian ballerina, Anna Pavlova who toured both countries in 1926 and has been loved ever since. The tangerine oil adds a lovely citrus burst of flavour to the cream and goes great with the fruit! If you are pressed for time may I suggest buying your pavlova bases (readily available in Australian and New Zealand stores) and just making the Tangerine Cream and adding fresh fruit.
Chef Kate TIP: You can use any fruit you like for topping the pavlovas. I have used tangerine pieces along with the other fruit as it goes great with the tangerine oil infused whipped cream topping. You can also use Greek-style yoghurt in place of the whipped cream, for a low-fat option. Try other culinary oils that might go good as well!
NOTE: Here are a few tips I’ve come across for making pavlova: It’s better to make them on a dry day, in a very clean and dry bowl. Use eggs that are little older, at room temperature and don’t over beat them.
Pavlova is an iconic dessert in Australia and New Zealand. It was created in the 1920’s for the Russian ballerina, Anna Pavlova who toured both countries in 1926 and has been loved ever since.
1 hour, 45 minutes
2 hours, 10 minutes
- Preheat oven to 105C degrees and place the oven rack in the centre of the oven. Line a large baking pan/cookie sheet with baking paper and set aside until ready to use. Prep all your ingredients for the pavlovas.
- Using an electric mixer, beat the egg whites on high speed for approx. 1 minute until soft peaks form. Continue mixing while gradually adding the sugar and beat for 10 minutes on high speed, or until stiff peaks form. The mixture will should be glossy and smooth.
- With a spatula quickly fold in the lemon juice and vanilla extract and then fold in the corn starch and mix until well combined.
- Using a medium size spoon (or pipping bag) spoon/pipe a large dollop of the mixture onto the baking paper forming approximately 8cm round by 2.5cm high pavlovas and repeat. Make a little well or indent in the centre of each with a spoon to create a place for Tangerine Cream.
- Bake for 1 hour and 15 minutes then turn off the oven, but do not open the door (you want to keep in the heat). Leave the pavlovas in the hot oven another 30 minutes. The outside should be crisp if you tap them with a spoon, a pale off white colour and the inside should still be soft.
- Transfer the pavlovas while still on the baking paper onto the bench or a rack and cool to room temperature. Once they are cooled you can top them with the Tangerine Cream and fruit and serve immediately or store the pavlovas in an airtight container or plastic bag for 3 days at room temperature.
- This simple yet delicious recipe is perfect for topping the pavlovas and works beautifully with the fruit! Tangerine oil really makes the flavours pop!
Chef Kate TIP: You may have a little of the cream left over depending on how much you use for topping the desserts. It's also great dolloped into a cup of coffee or chai tea or served over fresh fruit.
- Using an electric mixer whip the cream until soft peeks form then add the sugar, vanilla extract and tangerine oil and beat a little longer to combine. Taste and add a little more sugar and Tangerine oil, if desired and gently stir to combine. If using Greek yoghurt just gently mix all the ingredients together by hand.
- Serve immediately or chill until ready to use. When ready to serve the pavlovas place them on a platter or individual plates and top with Tangerine Cream, fresh fruit and a mint leaf, if using.
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