MINI PAVLOVA

After beating the egg whites at full speed for about a minute, start adding the sugar one tablespoon at a time. Do not rush to add the sugar. Mix well to dissolve. Beat until the meringue becomes stiff and shiny. Add the lemon juice and starch and mix well with a spatula. Place the meringue in a pastry bag. Preheat the oven to 120 degrees. Form the meringue wells and bake them for ~1.5 hours. Turn off the oven and leave the wells to cool in it. If you are not going to use them immediately, you can put the wells in an airtight box and store them in a dry place for up to 3 days.

After whipping the cream, stir in the powdered sugar and then stir in the mascarpone a spoonful at a time until the cream is stiff and holds its shape well. (You can store any remaining cream in a tightly closed container in the refrigerator for at least a couple of days (eat with fruit, berries, waffles or pancakes).

You need to eat them pretty quickly after making them, as the meringue gets soggy quickly (although mine were still delicious the next day). You can prevent this by coating the wells with white chocolate, which will create a kind of protective layer.

We decorate and flavor it to taste, with berries, fruits... 🥰🫣🍓❤️🌿 I hope you try it 🥰🍦 Delicious ❤️🍓🍦