Pavlova – With a Portuguese Touch

Ok, this might be the best Pavlova I've ever had in my life! It may sound a bit big-headed but it's true – ha! I've seen so many beautiful pictures of Pavlovas and I've had a few quite tasty ones. So, I decided to bake one myself. First challenge: Pavlova is not a Portuguese recipe! But I got around that by using the egg yolk (better than to throw it away) to do 'fios de ovo'. For those of you who've ever been in Portugal, you might have seen some kind of yellow thing on your dessert (looks like yellow yarn somehow). That's the 'fios de ovo'. Second challenge: Who's going to eat a big Pavlova? I'm not invited to any party or dinner and have no kids. My partner will not be happy at all if he has to eat so much sugar (he's a former athlete) and I shouldn't either. But there's a solution for that too, just bake mini Pavlovas!

Are you ready for the best mini Pavlovas in the world?

Ingredients (4 mini Pavlovas)

2 egg white

100 g fine sugar

1 tea spoon corn starch

2 greek nature yogurt (non sugared)

zest of a lemon

one handful of blue berries

2 apricots

6 cherries

Icing sugar for decoration

Mint leave for decoration

Ingredients (4 mini Pavlovas)

2 egg yolk

200 g sugar

200 ml water

Preparation Pavlova

  1. Heat oven to 120 degrees Celsius.

  2. Whisk the egg whites with a hand mixer until they form a stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the corn starch.

  3. Spread the meringue on baking paper in four circled pieces creating a crater by making the sides a little higher than the middle.

  4. Change oven heat to 90 degrees Celsius and bake the Pavlovas for 2 hours. Stuck a wooden cook spoon into the oven's door, so it won't close completely.

  5. Let the Pavlova cool completely outside the oven.

  6. Spread half of a greek yogurt cup on each meringue and decorate with the fruits and 'fios de ovo'.

  7. Sprinkle the lemon zest on the Pavlovas and decorate with icing sugar and mint leaves.

Preparation 'fios de ovo'

  1. Boil the water with the sugar.

  2. Whisk the egg yolk so it gets a smooth consistency.

  3. Add egg yolk slowly and consistent to the water so it looks like yarn. I use a funner (the one I use to decorate cupcakes, see picture). Don't put too much egg yolk at once. Rather cook the egg yolk in two to three times. Cook for 20 seconds.

  4. Take out the 'fios de ovo' and put it on a plate with household paper, so it can absorb the water.

  5. Let the 'fios de ovo' cool before decorating the Pavlova.

for adding egg yolk to the sugared water ('fios de ovo')

Bom apetite!

Recipe and pictures: Liliana Belchior, Taste of Portugal.