Small Pavlovas with Cloudberry Cream
Crisp small meringue bases with airy cloudberry cream make individual desserts that feel both Norwegian and festive. This recipe for small pavlovas with cloudbe…
Ingredienser
Instructions
Beat the egg whites until stiff.
Add sugar little by little and beat well between each addition.
Continue beating for 5 minutes after all the sugar has been added, until glossy and firm.
Add white wine vinegar and cornstarch.
Beat gently for 10 seconds, just until mixed.
Line a baking tray with parchment paper.
Make small, slightly flat meringue bases with a tablespoon or piping bag.
Preheat the oven to 160 degrees.
Place the tray in the oven and lower the temperature to 100 degrees.
Bake the bases for 90 minutes.
Open the oven door and let the bases cool in the oven.
Whip cream and sugar into a thick cream.
Fold in cloudberries gently.
Top the pavlovas with cloudberry cream just before serving.
Nutrition per serving
Energi ca. 2183 kcal
Protein 24.6 g
Fett 118.9 g
Karbohydrater 251.9 g
Fiber 12.8 g
Sukker 225.0 g
Salt 1.9 g
Tips & tricks
Top the pavlovas just before serving. Cloudberry cream releases moisture and can soften the meringue if it sits for too long.
Did you know?
Cloudberry cream gives mini pavlovas a clear Norwegian character, with fresh acidity and aromatic berry flavor against the sweet meringue. The individual size makes the dessert easy to serve neatly, and the contrast between crisp base and airy cream is clear in every bite.
