While technically it’s not Thursday just yet, but since I will be MIA tomorrow, I thought I’d treat my readers to some unexpected food porn a day earlier. And whilst I am still feeling all lovey-dovey in preparation for Valentine’s Day, I felt inspired to create these romantically dainty petite pavlova stacks.
But don’t let these pavlova stacks good looks fool you. While certainly impressive to behold the entire process is incredibly effortless. And true to form, tastes as delectable as they look. Quite frankly one can be as creative as they like and in serving these pavlova stacks. I opted to keep mine on the simple side with sliced fresh strawberries and some pomegranate seeds. So if you’re still unsure about what to do for your loved one for Valentine’s Day then why not give this a shot. Seemingly pavlova stacks make for ideal treats all throughout the year and paired with other fruits like, blackberries, kiwi fruit or mango for example.
4 egg whites, at room temperature
1 cup caster sugar
2 tbs custard powder, sifted
300ml thickened cream
Pomegranate, seeds removed
Preheat oven to 120°C / 300°F and line 2 baking trays with baking paper.
Beat the egg whites until firm peaks begin to form then gradually add the sugar, 1 tablespoon at time. Once the sugar has completely dissolved and the mixture is glossy and thick, beat in the custard powder.
Spoon small amounts of mixture onto the baking paper, around 5cm in diameter so they look a little like petite nests and ensure that each nest is separated about 5cm apart.
Reduce oven temperature to 100°C / 212°F and bake for 1 hour until crisp and dry.
Turn the oven off but leave the little pavlova nests in the oven to cool completely with the oven door still closed.
When ready to serve stack pavlova nests and top with fresh cream and strawberries.