Mini Pavlova Sandwiches with Raspberry
Ready In: 1 hour
Servings: 25 - 30 Pavlova Sandwiches
Ingredients:
- 30g Fresh As Raspberry Whole
- 300ml fresh cream
- 180g egg whites, approx 6
- 1 tsp cream of tartar (optional)
- 370g sugar
- 30g cornflour
- Combine the egg whites, sugar, and cream of tartar in a heat proof bowl.
- Whisk over a lightly simmering pot continuously until light and fluffy and all sugar is dissolved.
- Transfer to a stand mixer and whisk until medium peaks form.
- Fold in cornflour.
- Pipe 50-60 dollops of mixture onto baking paper. Flatten half the dollops, as these will form the base of the sandwich.
- Crumble 15g of Fresh As Raspberry Whole over the pavlovas.
- Dry in the oven at 70°C for approx. 3 hours.
- Whip cream to stiff peaks. Sandwich two mini pavlovas together with the cream.
- Garnish with remaining Fresh As Raspberry Whole.