Petit Pavlova - Bistro Badia

Prep Time 10

Cook Time 2

Total Time 2 10

Servings Mini pavlovas

Calories 541

Preheat the oven to 120 °C convection oven.
Separate the egg yolk from the egg white.
Mix the sugar with the starch.
Whisk the egg whites together with the salt until they are stiff and fluffy. It is important that you do not use a plastic bowl. Use either stainless steel or glass. The bowl must be clean and free of grease. (Grease residues can be deposited in scratches in a plastic bowl).
Continue beating the egg whites and now slowly add the sugar-starch mixture by the tablespoonful. The sugar must dissolve completely in the beaten egg white. You can rub some of the mixture between your fingers. Then you will immediately notice if there are still sugar crystals.
Now mix in the cardamom, vinegar, vanilla flavouring (or essence) and rose water.
For baking, you need 1 baking tray and baking paper. To shape the pavlovas on the baking tray in peace, fix the baking paper to the baking tray with a small blob of beaten egg white.
Divide the mixture into 4 equal-sized blobs on the baking paper and use the back of a spoon to shape the pavlovas round with a small "crater".
Bake the pavlovas in the preheated oven for 1 hour.
Then leave the pavlovas to cool for about 1 hour in the closed oven. Please do not open the oven door, as the pavlovas will crack or collapse.
Take the pavlovas out of the oven and let them cool completely.

Dissolve the chocolate in the cream over a water bath. The result is a wonderfully creamy chocolate sauce.

Whip the cream until stiff. (Without sugar, the pavlova is sweet enough).
Top the meringue bases with the cream and then garnish with the fruit, pistachios and chocolate ganache.

A cup of mocha goes well with this.

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