Chocolate mini pavlovas
The beloved pavlova in an improved version.
Ingredients
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- 6 egg whites
- 300 g granulated sugar
- 2 KL Liana potato starch
- 2 KL wine vinegar
- ¼ tsp salt
- 30 g Liana dark cocoa
- 70 g Chocolate Liana 70%
- 350 ml vegetable whipped cream
- 30 g Liana strawberry stiffener
- 1 PL Liana lemon glaze
- 100 ml lukewarm water
- 3-4 tablespoons powdered sugar
Next we need
- Chocolate Liana 70% for decoration
- Liana dark cocoa for sprinkling
- Beat the egg whites until foamy and gradually add sugar, beat until stiff (about 8 minutes). Mix vinegar, starch and salt into the whipped snow by hand. Add the sifted cocoa and finally stir in the chopped chocolate.
- On a sheet lined with baking paper, use a pastry bag with a decorative tip to spread the mixture in the shape of a wheel. Preheat the oven to 180°C, after inserting the tray, lower the temperature to 150°C and bake for 60 minutes. Turn off the oven and leave the tray in it for at least 2 hours, or overnight.
- Whip the whipped cream until semi-stiff. Mix the stiffener together with the lemon glaze in the water and pour it into the whipped cream. Beat until stiff. If necessary, we can sweeten the whipped cream. Apply the prepared whipped cream to the bodies, decorate with chocolate and sprinkle with cocoa.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 6 egg whites
- 300 g granulated sugar
- 2 KL Liana potato starch
- 2 KL wine vinegar
- ¼ tsp salt
- 30 g Liana dark cocoa
- 70 g Chocolate Liana 70%
- 350 ml vegetable whipped cream
- 30 g Liana strawberry stiffener
- 1 PL Liana lemon glaze
- 100 ml lukewarm water
- 3-4 tablespoons powdered sugar
Next we need
- Chocolate Liana 70% for decoration
- Liana dark cocoa for sprinkling
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