Mini Pavlovka and meringues

1. Mix egg whites with granulated sugar by hand with a whisk over steam for about 10 minutes, until the sugar dissolves. We test between our fingers whether the sugar is completely dissolved.
2. When the sugar is dissolved, beat with a mixer at high speed. If the snow hardens enough, sprinkle powdered sugar and beat thoroughly. The snow is perfectly whipped if it holds its shape well and is shiny after removing the whisk.
3. Apply the snow to a sheet lined with baking paper using a pastry bag with a decorating tip. First, we will create the lower part of the mini pavlova, and thus we will raise its edges. We can use the remaining snow for snow meringues. Dry the mini pavlova in hot air for 10 minutes at 110°C, then lower the temperature to 75-80°C and dry for another 1.5 hours. Dry the meringues in hot air for 5-8 minutes at 110°C, after lowering the temperature to 75-80°C for another 60 minutes.
4. We prepare the mascarpone cream by whipping vegetable cream for whipping. Add mascarpone, sugar to taste and beat together.
5. Prepare the thickener cream by whipping the vegetable whipping cream together with the thickener and milk.
6. We apply the creams to the mini pavlovas using a pastry bag with a decorative tip, decorate with fruit, jam, pastry sprinkles and chocolate.

A good tip:
If we want the snow pastry to be beautifully white, we never speed up the drying process by increasing the temperature.