Mini pavlovas with whipped cream and winter citrus slices on top, with sumac sprinkled on top, is an elegant dessert named after the famous Russian ballerina, Anna Pavlova. The crispy and chewy pavlova is complemented by the silky smooth whipped cream, tangy citrus, and subtle spice from the sumac. This dessert is a perfect example of how different flavours and textures can come together to create something truly special and unique.
Mini Pavlovas with Winter Citruses and Sumac 13 Steps
Preheat the oven to 225°F (107°C) and line a baking sheet with parchment paper.
In a mixing bowl, beat the egg whites until they become foamy.
Gradually add in the sugar, a tablespoon at a time, and continue to beat the mixture until it becomes glossy and stiff peaks form.
Add in the white vinegar and vanilla extract, and fold gently until well combined.
Spoon or pipe the mixture onto the prepared baking sheet, forming five small pavlovas.
Use the back of a spoon to create a small well in the centre of each pavlova.
Bake in the preheated oven for 45 to 50 minutes or until the pavlovas are crisp on the outside.
Remove from the oven and allow to cool completely.
In a mixing bowl, whisk together the heavy cream and powdered sugar until stiff peaks form.
Spoon the whipped cream into the well in each pavlova.
Top each pavlova with slices of winter citrus.
Sprinkle sumac on top of each pavlova.
Serve and enjoy!