- Prep:
- 30 min + cooling
- Cook:
- 1 hour 20 min
- Serves:
- 12
Ingredients
Mini Pavlovas
- 2 large egg whites, room temperature
- ½ cup (110g) caster sugar
- ½ tsp Queen Vanilla Bean Paste
Vanilla Bean Cupcakes
- 1 ½ cups (225g) self raising flour
- pinch salt
- 2 large eggs
- 2/3 cup (150g) caster sugar
- 180g salted butter
- ½ cup (125ml/g) sour cream
- 1 tsp Queen Vanilla Bean Paste
Raspberry Coulis
- 1 1/2 cups (180g) frozen raspberries
- 1/3 cup (75g) caster sugar
- 2 tbsp water
- 1 tsp lemon juice
Assembly
- 300ml thickened cream
- 1 tsp Queen Vanilla Bean Paste
- Fresh strawberries, raspberries and blueberries to decorate
Method - Mini Pavlovas
-
Step 1
Preheat oven to 120°C (fan forced). Line a medium baking tray with baking paper.
-
Step 2
In a mixer beat egg whites until soft peaks form. Gradually add caster sugar a tablespoon at a time until sugar has completely dissolved. To test, rub some of the mixture between your fingertips and if you can feel sugar granules, keep beating. Once sugar has dissolved add Vanilla Bean Paste and beat to combine.
-
Step 3
Using a piping bag or a small spoon, pipe or dollop to make 12 even-sized pavlovas onto the prepared baking tray. The pavlovas need to be slightly smaller than the diameter of the cupcakes.
-
Step 4
Reduce oven to 90°C and place in oven for approximately 1 hour or until the pavlovas come off the baking paper cleanly. Once completely cooked, turn the oven off and leave the pavlovas in the oven to cool completely. If preparing ahead, store cooled pavlovas in an airtight container for up to 7 days.
Method - Vanilla Bean Cupcakes
-
Step 1
Preheat oven to 180°C. Line a 12 hole cupcake tray with patty cases.
-
Step 2
Cream butter, sugar and Vanilla Bean Paste together on medium-high speed until light and fluffy. Add eggs one at a time beating well after each addition. Sift in the flour and add sour cream and mix until combined.
-
Step 3
Divide among 12 patty cases and bake for 15-20 minutes or until a skewer comes out clean.
Method - Raspberry Coulis
-
Step 1
Place raspberries, sugar, water and lemon juice into a small saucepan over medium heat until sugar has dissolved. Allow to simmer for 1-2 minutes and allow to cool slightly.
-
Step 2
Pour the mixture through a strainer into a small bowl to remove the raspberry seeds. Refrigerate the coulis before use.
Method - Assembly
-
Step 1
Whip cream & Vanilla Bean Paste until soft peaks form. Using a spatula, spread half of the cream evenly onto the 12 cupcakes.
-
Step 2
Place a mini pavlovas onto each cupcake and top with the remaining whipped cream. Decorate with fresh berries and drizzle with raspberry coulis to serve. Best eaten on day of assembly.
Recipe tips:
It’s easier to separate the egg whites while the eggs are cold. Allow egg whites to come to room temperature – 30 minutes will do!
Before whipping your whites, clean your mixing bowl and utensils with a little vinegar to help get rid of any grease.
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