Mini Pavlova with fruit
Create a show-stopping dessert with these beautiful forest fruit meringue towers! This airy and colorful dessert combines crisp meringue, creamy Enchanted Cream®, and a fresh touch of forest fruit jam and seasonal berries. Perfect for festive occasions or as a stunning end to a cozy dinner. Follow the recipe step-by-step to impress your guests with this gorgeous treat.
What you need to make your mini pavlova with fruit:
Ingredients
- 14 g FunCakes Meringue Powder
- 75 g FunCakes Mix for Enchanted Cream®
- FunCakes Flavour Paste Forest Fruit
- FunCakes Snow Sugar
- 375 g fine sugar
- 125 ml water
- 100 ml milk
- Blueberries
- Blackberries
- Raspberries
- Sprig of rosemary
- Mint
- Jar of forest fruit jam
Necessities
- FunCakes Decorating Bags
- Wilton Decorating Bags #1M
- Wilton Parchment Paper
Combine 14 g FunCakes Meringue Powder, 125 g sugar and 125 ml water in a bowl and mix on high speed until a thick, white mixture forms. Gradually add the remaining 250 g fine sugar while mixing on high speed. Beat for 8 minutes until stiff peaks form, then fold in half a jar of FunCakes Flavour Paste Forest Fruit.
TIP! Ensure your bowl and whisk are grease-free!
Place the meringue in a decorating bag with tip #1M and pipe a thick star onto the parchment paper. Pipe a ring around and against the star, then add another ring on top. Aim to keep the circles about 7 cm wide.
Preheat the oven to 120°C (convection oven 100°C) and dry the meringues for 1.5 hours. After baking, let them cool in the oven with the door slightly ajar.
Prepare 75 g FunCakes Mix for Enchanted Cream® as indicated on the package. Spoon a generous dollop of cream into the cooled meringues.
Warm some forest fruit jam briefly in the microwave until it becomes slightly runny. Drizzle a bit of jam over the cream with a teaspoon. Garnish with fresh fruit and a sprig of rosemary or mint. For a final festive touch, dust with FunCakes Snow Sugar.
