Before the recipe, I would like to thank Rendes for the inspiration in the form of this beautiful plate. As soon as I saw it, I knew it would go perfectly with chocolate Pavlova with cream cheese (made from homemade kefir, of course:).
This creation was pure pleasure, and the flavors… OMG, just perfect!
A combination of crispy sweet Pavlova with a soury – sweet taste of cream cheese with raspberries and aronia with refreshing Green Friends mint.
A paradise for taste buds!
Ingredients and preparation steps
This amount is sufficient for 6 mini Pavlovas (10 cm in diameter)
Ingredients for the Pavlova
- 100 g of powdered sugar (I used cane granulated sugar and blend it in Nutribullet until it is a fine, fluffy powdered sugar)
- 3 egg whites
- pinch of salt
- teaspoon of apple cider vinegar
- tablespoon of raw cacao
Ingredients for the cream
- 200 g of homemade kefir cream cheese
- 150 g of fresh raspberries
- 1 tablespoon of homemade aronia berry jam
To make Pavlova
Preheat the oven to 120˚C.
Line a large baking tray with parchment.
Using a mixer, whisk the egg whites with a pinch of salt until stiff peaks form and gradually add the sugar until egg whites become very thick & glossy.
Sprinkle with vinegar and cocoa. Using a large metal spoon, gently fold vinegar and caco with egg whites.
Carefully spoon 6 heaped portions of the meringue mixture on the prepared tray, spacing them approximately 4 cm apart.
Bake for 90 min or until meringue is dry to the touch. Turn off oven and leave meringue in the oven, with door ajar until completely cool.
To make a cream
Mash raspberries with a fork, add cheese and aronia jam. Combine all into
uniform mixture. Cover Pavlovas with cream and add mint leaves.
