Mini Citrus Pavlova

Ingredients

For meringue

• 4 egg whites
• a pinch of salt 
• 200g caster sugar 
• 1 tbsp potato flour
• ½ lemon, for juice

For filling

• 300ml of fresh double cream ^{what is?}
• 2 tbsp of Philadelphia cheese
• 2 tbsp of icing sugar ^{how to?}
• ½ orange, for juice

For decoration

• ½ orange, for zest
• 5 Clementines (easy peelers)

Tools

The tools you may need to make this recipe.
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Hand Mixer

Silicone Spatula

Mixing Bowl

Baking Parchment

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Method

Preheat the oven to 150°C (fan-assisted).

Line a large roasting tray with baking paper and set aside.

Place the egg whites in a large, clean, and dry mixing bowl.

Add the pinch of salt and start mixing.

Once the whites start foaming, begin adding sugar, a spoon at a time, constantly mixing.

Add the last portion of sugar. Squeeze half the lemon and pour the juice into the egg-white mixture. Then, mix at full speed.

Stop when the foam (meringue) is stiff, thick, and glossy, and the sugar is completely dissolved. When you turn the bowl upside down, the meringue should stay in place.

Sift the potato flour and add it to the meringue. Gently fold in the potato flour using a spatula until well combined.

Scoop the mixture into 12 even portions onto the prepared baking tray.

Using the back of the spoon, shape the edges and create shallow depressions in the centre to form nests for filling later.

Once the meringues are shaped on the baking paper, place them in the preheated oven and reduce the temperature to 100°C.

Bake for 40 minutes.

After this time, reduce the heat to 70°C and continue baking for a further 20 minutes.

Carefully remove the baked meringues from the oven and transfer them to the serving dish.

Meringue should be lightly coloured and crispy with cracks outside and the fluffy foam inside.

Making the filling

Pour the double cream into the mixing bowl and add icing sugar.

Mix using a hand mixer at high speed until the cream gets thicker.

Combine the Philadelphia cheese, then add the juice from half an orange. Mix well.

Be careful not to over-mix. The cream must be fluffy but not too stiff.

Peel the clementines and grate the zest of half an orange.

Put the creamy mixture into a piping bag and use it to fill all the meringues evenly.

Arrange the pieces of fruit and scatter the zest on top.

Refrigerate until served.