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orange pomegranate mini pavlovas

Recipe: Orange pomegranate mini Pavlovas

Serves: 3
  • Carefully place some cream on top of each meringue.
  • Top with Cointreau oranges and pomegranate seeds.

Recipe: Meringe

  • 4 large egg whites
  • one cup of confectioner's sugar
  • one tsp. of vinegar
  • one tsp. of potato starch
  • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
  • Place the mixture on a parchment-lined baking sheet and form three circles.
  • Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
  • Let cool completely.

Recipe: Cream

  • 200 g of cream cheese
  • 1/4 cup of confectioner's sugar
  • Mix cream cheese with confectioner's sugar until thick and creamy.
  • Refrigerate for at least 30 minutes.

Recipe: Cointreau oranges

  • 2 large oranges peeled and cut into fillets
  • juice of 1/2 lemon
  • 3 tbsp. of brown sugar
  • 1/4 cup of water
  • 2 tbsp. of Cointreau
  • Put the sugar and water in a saucepan and stir until sugar dissolves.
  • Bring to the boil and add lemon juice. Simmer until the syrup has thickened.
  • Add Cointreau and oranges, simmer for a further 2 minutes.
  • Let cool completely.