Mini-Pavolas

Name: Mini-Pavolas
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 75 g frozen raspberries; 2 Protein (size M); 110 g Sugar; 1 1/2 TSP. Cornstarch; 1/2 TEASPOON white balsamic vinegar; 150 g mixed berries (e.g. currants, strawberries, blackberries, raspberries); 2 TEASPOONS Honey; 1 Splash of lemon juice; 150 g Vanilla Yoghurt; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
100 mins

TOTAL TIME
100 mins

Ingredients

Servings: 6

75 g frozen raspberries
2 Protein (size M)
110 g Sugar
1 1/2 TSP. Cornstarch
1/2 TEASPOON white balsamic vinegar
150 g mixed berries (e.g. currants, strawberries, blackberries, raspberries)
2 TEASPOONS Honey
1 Splash of lemon juice
150 g Vanilla Yoghurt
baking paper

Directions

1
Defrost the raspberries. Puree the raspberries with the chopping stick and pass through a sieve. Beat the egg whites in a bowl until stiff, adding sugar. Continue beating until a smooth, firm, shiny mixture is formed. Sift the starch over the beaten egg white and fold in the vinegar.
2
Dribble the raspberry puree over the meringue and carefully fold it in streaks. Line a baking tray with baking paper. Place the beaten egg whites in 6 portions on the baking tray. Use a teaspoon to press a small depression into each portion. Bake in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for 1 hour. Turn off the oven and let the pavolas cool down overnight. Clean and sort the remaining berries. Cut large berries smaller if necessary. Mix honey and lemon juice. Marinate the berries carefully.
3
Turn off the oven and let the pavolas cool down overnight. Clean and sort the remaining berries. Cut large berries smaller if necessary. Mix honey and lemon juice. Marinate the berries carefully. Remove the pavolas from the baking paper and fill the cavities with vanilla yoghurt. Spread the marinated berries on top and serve immediately