Pavlova Pastries

Pavlova pastries - crisp on the outside and tender inside meringue nests made with a Swiss meringue, filled with currant jam and topped with a sour cream and cream topping. The meringue dries out for 1.5 hours at 100°C, and the dessert is assembled in ten minutes. Highly recommended - you won't regret making these!

Pavlova Pastries

Individual crisp meringue nests with currant jam, a sour cream and cream topping, and blueberries.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Chilling 1 hour hr

Total Time 3 hours hrs

Servings: 6 pastries

Ingredients Method Notes

Ingredients

  

Meringue

• 3 egg whites 90-100 grams
• 200 g sugar
• 0.5 tsp lemon juice
• 1 pinch vanillin
• 20 g cornstarch

Cream and filling

• 150 g strained sour cream 20-25%
• 120 g heavy cream 33%
• 1 tbsp powdered sugar
• 150 g currant jam
• blueberries

Method

 

1. Place a bowl with the egg whites and sugar over a pot of simmering water and, stirring constantly, bring the mixture to 60°C until the sugar has fully dissolved. The bowl should not touch the water.
2. Transfer the egg whites to the mixer bowl, add a pinch of vanillin and beat for at least 10 minutes: first on low speed, then on high.
3. Add the cornstarch and lemon juice to the thick mixture, quickly fold in with the mixer on low speed.
4. Transfer the mixture to a piping bag fitted with a tip and pipe nests onto parchment.
5. Preheat the oven to 160°C, place the meringue inside and lower the temperature to 100°C. Dry for exactly 1.5 hours, then turn off the oven, open the door slightly and leave the meringue until fully cooled.
6. For the cream, whip the heavy cream with the powdered sugar, add the sour cream and combine.
7. Fill the meringue with currant jam, top with a dollop of cream and decorate with blueberries.
   

Notes

For the jam, blend the currants with sugar and cook for a couple of minutes.

Tips

• Warm the egg whites with sugar over a water bath to 60°C, without overheating, and make sure the bowl doesn't touch the boiling water.
• Check for doneness with your fingers: you shouldn't feel any sugar grains.
• Beat the meringue for at least 10 minutes - first on low speed, then on high.
• If you don't have a piping bag with a tip, you can simply spoon the nests onto parchment.
• Fill the meringue with jam and cream right before serving, otherwise it will soften.