Mini pavlova meringue
Ingredients
MINI MERINGUE
- 23 pcs.
- MINI MERINGUE SHELL
- 150 g
- WHITE CHOCOLATE
KREM
- 150 g
- MASCARPONE mix UHT
- 300 g
- EGG YOLK BALTICOVO
DECORATION
- 200 g
- FABBRI AMARENA OR PASSION FRUIT TOPPING
- 1
- FRESH FRUIT FOR DECORATION (OPTIONAL)
A method of preparing
1
Coat the meringue shells with white chocolate by brushing the inside of each shell.
2
Prepare the cream first: whip the Mascarpone Mix with the egg yolks for approx. 4 minutes at medium speed. The cream is ready to use immediately after whipping.
Pipe the cream into the coated meringue shells, raising it approx. 1 cm above the surface. Pour over Fabbri Amarena or Passion Fruit Topping. Optionally, decorate the surface with fresh fruit.
