Pavlova is the ultimate Australian dessert. Let’s make a variation of this all time favourite. These cupcakes looks stunning don’t you think? Besides that they are really delicious. Happy baking!
What you need to make your pavlova:
- 150 g FunCakes Merinque Powder
- 125 g FunCakes Mix for Buttercream
- FunCakes Flavour Paste -Vanille-
- 250 g caster sugar
- 250 ml water
- 200 g blueberries
- 1 mango
- Mint leaves
- FunCakes Piping Bags
- Wilton Decorating Tip #1M
- Wilton Parchment paper
Preheat the oven to 120°C (convection oven 100°C).
Mix 14 grams of meringue powder with 125 ml of water and 125 grams of fine sugar in a bowl and stir this with the whisk. Beat the powder on high speed until you can pull peaks that don’t fall back. It is very stiff and tough. Draw 20 circles of approximately 5 cm on parchment paper and cover the baking tray. Place decorating tip #M in a piping bag, fill the piping bag with the mixture and cut off the tip. Pipe 20 equal meringues (2,5 cm high). Dry the meringue in the oven in approx. 2 ½ hours and let it cool down in the oven.
Tip! Make sure your bowl and whisk are greaseproof and make this meringue one day in advance in order for it to dry well.
Prepare 125 grams of FunCakes Mix for Buttercream as indicated on the package and add vanilla flavour paste to taste. Place decorating tip #M in a piping bag and fill this with cream. Pipe rosettes on top of the meringues.
Mash the mango using a fork or a blender and apply a small layer on top of the rosettes. Finish with blueberries and mint leaves.