Everything is better when its mini, right?! These cute little pavlovas are made from airy meringue nests, filled with cardamom cream and topped with some of the seasons best fruits including pomegranate seeds and blood orange.
Cardamom is easily my favourite spice to use at the moment, its just so fragrant and warm and adds something to any bake.
The meringues require little work, a long time cooking and simple filling for an easy good looking pud!
Cardamom, Pomegranate and Blood Orange mini Pavlovas
I made the meringues using a Kenwood Chef mixer with the whisk attachment but you could easily use a hand whisk just requires a lot more arm power. Makes about 8 large meringues
(for the meringues)
- 3 egg whites
- 170g castor sugar
(for the filling)
- 200ml double cream
- 8 green cardamom pods
- 1 pomegranate, seeds only
- 1 blood orange, segmented
- mint leaves to decorate
- Firstly make the meringues, probably the simplest recipe ever! Put the egg whites in a glass bowl and whisk till soft peaks form. Add in the sugar a tablespoon at a time till the mix is thick and glossy and forms stiff peaks.
- Using a star tip and a piping bag pipe swirls onto a baking sheet lined with baking paper. Cook at 140oC for one hour, you’ll want to cook them low and long to prevent to much browning and for them to dry out.
- For the filling, scrape the seeds from the cardamom pods and crush in a pestle and mortar till finely ground. Whip the cream and add the crushed seeds and spoon into the meringue nests when cooled.
- Top with the prepared fruit and finish off with a sprig of mint and voila! I told you it was simple!
Eat and enjoy!