This particular recipe I nabbed from my good friend Eimear. Eimear is a girl after my own heart, she loves kitchen wares, cookery books and baking. I can safely say that I have never eaten the same thing twice round at hers, she is one of those cooks that loves to experiment with different flavours and will give anything a go!
As it happened, yesterday I called round to hers for a Birthday High Tea. It was a joint celebration for 2 friends that share a birthday in the month of April. (Happy Birthday Sarah and Eimear) The table was laden down with all sorts of food and treats, it really was a sight to behold.
It was here that I first got a taste of this exquisite and original little dessert, Cinnamon Orange Mini Pavlovas served with vanilla cream and berries. The pavlova was perfectly cooked, it was the right chewiness, with consistency of marshmallow, and the subtle hint of cinnamon and orange zest was so tasty, I just had to get the recipe immediately.
This recipe serves four, it is a perfect one for preparing before hand, and simply adding the cream and berries just before serving! easy peasy lemon squeezey!
What do I need?
- 2 egg whites
- 125g (4 ½ oz/ ½ cup) caster (superfine) sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon finely grated orange zest
- 3 teaspoons cornflour (cornstarch)
- 1 teaspoon white vinegar
- 125 ml (4 fl oz/ ½ cup) pouring (whipping) cream
- Fresh berries to serve (blueberries, raspberries, strawberries)
What do I do?
- Preheat the oven to 140⁰C (275⁰F/Gas 1). Line a baking tray with baking paper and mark four 10cm (4 inch) circles. Turn the baking paper upside down so the marks don’t stain the meringue.
- Beat the egg whites using electric beaters until soft peaks form. Gradually add the sugar, beating well after each addition. Continue to beat for 4-5 minutes, or until the sugar has dissolved and the meringue is thick and glossy.
- Gently fold in the cinnamon, orange zest, cornflour and vinegar.
- Place 2 tablespoons of the mixture into each circle, gently spreading it out to the edges with the back of a spoon.
- Hollow out each centre to make nest shapes.
- Bake for 10 minutes, then turn the tray around. Bake for a further 30-35 minutes, or until the pavlovas are pale and crisp.
- Turn the oven off and leave them to cool completely in oven with the door slightly ajar. The pavlovas may crack slightly on cooling.
- To serve, whip the cream and spoon a little into each pavlova, top with the berries and serve immediately.
(Photography: David McClelland)