Tiny “Pavlovas” with Wösel apple cider vinegar


Wonderfully beautiful and heavenly-tasting small Pavlovas or “Pavlova” cupcakes are suitable for decorating any party table.

Meringue base:
  • 4 room temperature egg whites
  • 200 g unrefined cane sugar
  • 3 tsp. vanilla sugar
  • 1 tsp. corn-starch
  • 1 tbsp. Wösel Apple Cider Vinegar
  • Salt
  • 400 g room temperature unflavoured cream cheese
  • 400 g whipped cream
  • 2 tbsp. unrefined cane sugar
  • Sour berries, currants, blueberries, strawberries, raspberries, etc.
Pavlovas are made like this:

Beat the egg whites with a pinch of salt until the egg white begins to hold a bit of shape. Divide the sugar into three parts and add the first part. Whisk until the sugar crystals are more or less dissolved, add the second part and whisk. Together with the third part of sugar, add vanilla sugar. Whisk until the sugar crystals are more or less dissolved, and the egg white foam is fluffy and shiny. Lastly, add starch and vinegar, and mix.

Spread baking paper on a baking sheet, transfer the meringue to a baking sheet in equal tufts, smooth it and shape the meringues with a spoon or spatula. Meringue will expand a bit in the oven. When the oven has reached 160 degrees, put the baking sheet on the middle tier and lower the heat to 110 degrees, bake for at least 40 minutes. In the meantime, do not open the oven door or touch the meringues. Leave the meringue in the oven and turn off the heat. If you are not very busy with the cake, leave the meringue in the oven after switching it off. Let the oven and meringue cool together.

For the cream, add sugar to the room temperature unflavoured cream cheese and whisk until the sugar crystals have melted. Whip the whipped cream. Mix the whipped cream and cream cheese together. Put the cream in the fridge, it is just more pleasant to lift it on the meringue when it is congealed slightly. Transfer the cream to the meringue just before serving, add the berries and the delicious cake is ready.

Always add the cream to the meringue before serving, otherwise the meringue will become very chewy and lose its pleasant crunchy composition. Enjoy your Pavlovas!

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