There's nothing more appealing than these sugary, creamy confections.
As part of the minimal clean up Satay lunch I make these mini pavlovas with the profiteroles. Its easy to put them all on a central plate so that everyone can grab them and munch. The cream needs to be put in at the very last minute, otherwise the mini-pavs can be a bit soggy - although judging from Saturday night, they still taste quite good. I like making the mini-pavs with the profiteroles to use the whole egg in one go.Fortunately, they are very easy to make, as long as the bowl and mixer are clean - its the fatty residue that makes the pavs go flat. Thanks Leah for the tip to wipe the bowl with a paper towel soaked in vinegar - it makes up my dodgy washing up.
6 egg whites
1½ cups of caster sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoons white vinegar
300 ml pure cream, whipped
250g (or more!) frozen raspberries
Preheat the oven to 120°C (without the fan). Line the oven tray with foil.
Separate the eggs, put the egg whites in a cup one by one and then add to the bowl (just in case one breaks!). Add cream of tartar. Beat egg whites in a bowl with the electric beaters until soft peaks form: you can lift the beaters up and the peaks stay there.
Gradually add the sugar bit by bit while beating in between. Keep beating until you taste it and can’t feel the sugar grains.
Add vanilla extract and vinegar, beat until mixed through. Add baking powder, beat until mixed through.
Plop orange-sized spoonfuls of the mixture onto the foil. Using the back of two teaspoons
to make a dip in the middle so that it looks like a small nest.
Bake about 1 hour. Turn off oven and cool the pavlova with the door ajar.
When the pavlova is cold, put all the cream with the frozen raspberries in the middle and sprinkle some extra raspberry. Eat and enjoy.
