Pav in a cup
Pav in a cup features layered meringue, creamy light sour cream, and fresh raspberries, offering a delightful twist on pavlova. This elegant dessert is perfect for impressing guests with minimal preparation.
Cook time 35 min
Prep time 15 min
Ingredients:
2 tbsp corn flour4 egg whites
1 cup sugar
1 tsp vinegar
1 cup light sour cream
1 cup raspberries
Pav in a cup is a delightful twist on the classic pavlova dessert. By layering light meringue, creamy textures, and fresh raspberries in individual cups, you create an elegant and easily portioned treat. This dessert is perfect for dinner parties or family gatherings where you want to impress with minimal hassle.
Instructions:
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, add the 4 egg whites. Beat them with an electric mixer on medium speed until soft peaks form.
3. Incorporate the Sugar:
- Gradually add the 1 cup of sugar, one tablespoon at a time, while continuously beating on high speed. Continue until the meringue is glossy and forms stiff peaks.
- Sprinkle the 2 tablespoons of corn flour over the meringue mixture, and then add the 1 teaspoon of vinegar. Gently fold these into the meringue until just combined.
- Using a large spoon, dollop the meringue onto the prepared baking sheet into small nest shapes, creating a slight indentation in the center of each to hold the cream and berries later.
- Place the baking sheet in the preheated oven and bake for about 1 hour. The meringues should be crisp on the outside and slightly soft on the inside. After baking, turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar.
- Once the meringues have cooled, whisk the 1 cup light sour cream slightly to ensure smooth consistency.
- Gently place one meringue nest in the bottom of a serving cup.
- Spoon a generous dollop of light sour cream into the center of the meringue nest.
- Top with a handful of fresh or thawed raspberries.
- Serve immediately for a delightful, light dessert.
With its combination of crispy meringue, tangy sour cream, and fresh raspberries, Pav in a cup offers a perfect balance of textures and flavors. By following this recipe, you can produce a stunning and delicious dessert that is sure to be a hit with anyone who tries it. Enjoy the blend of sweetness and tartness in every bite!
Pav in a cup FAQ:
Bake the meringues at 250°F (120°C) for about 1 hour. They should be crisp on the outside and slightly soft on the inside.
If your meringue isn't forming stiff peaks, ensure your mixing bowl and utensils are completely clean and free of grease. Also, check that you are using room temperature egg whites, which whip better.
Yes, you can substitute light sour cream with Greek yogurt or whipped cream for a different texture and flavor. Adjust sweetness according to your taste.
Store any leftover assembled Pav in a cup covered in the refrigerator for up to 2 days. Keep the meringue layers separate until ready to serve to maintain their crispiness.
White vinegar or apple cider vinegar is best for this recipe. Avoid using flavored vinegars as they might alter the meringue's taste.
Tips:
- Ensure that your mixing bowl and beaters are clean and dry before whipping the egg whites to achieve maximum volume.
- Gradually add sugar to the egg whites to ensure it dissolves completely, giving your meringue a smooth texture.
- Prepare the meringue cups ahead of time and store them in an airtight container until you are ready to assemble and serve the dessert.
- Gently fold in the corn flour and vinegar to avoid deflating the whipped egg whites.
Nutrition per serving
4 ServingsCalories 340kcal
Protein 6g
Carbohydrates 63g
Fiber 2.76g
Sugar 50g
Fat 7g
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