Mini Pavlovas with Tangerine Cream Recipe with Tangerine Essential Oil

The tangerine essential oil adds a lovely citrus burst of flavour to the cream and goes great with the fruit! If you are pressed for time you can buy your pavlova bases (readily available in Australian and New Zealand stores) and just making the Tangerine Cream and adding fresh fruit. This recipe is by Chef Kate.

Mini Pavlovas with Tangerine Cream & Fresh Fruit Recipe

Prep Time: 25 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours, 10 minutes

Serves: 12-14

Meringue Ingredients

6 egg whites, room temperature (see tip above)

1½ cups organic white sugar

2 tsp organic cornflour

½ tbsp lemon juice

½ tbsp vanilla extract (optional)

Tangerine Cream Ingredients

1½ cups cold whipping cream or Greek yoghurt

2 tsp organic sugar or natural sweetener of choice (to taste)

1 tsp vanilla (optional)

1 – 2 drops Young Living tangerine essential oil (to taste)

Instructions

Preheat oven to 105C degrees and place the oven rack in the centre of the oven. Line a large baking pan/cookie sheet with baking paper and set aside until ready to use. Prep all your ingredients for the pavlovas.

Using an electric mixer, beat the egg whites on high speed for approx. 1 minute until soft peaks form. Continue mixing while gradually adding the sugar and beat for 10 minutes on high speed, or until stiff peaks form. The mixture should be glossy and smooth.

With a spatula quickly fold in the lemon juice and vanilla extract and then fold in the corn starch and mix until well combined.

Using a medium size spoon (or pipping bag) spoon/pipe a large dollop of the mixture onto the baking paper forming approximately 8cm round by 2.5cm high pavlovas and repeat. Make a little well or indent in the centre of each with a spoon to create a place for Tangerine Cream.

Bake for 1 hour and 15 minutes then turn off the oven, but do not open the door (you want to keep in the heat). Leave the pavlovas in the hot oven another 30 minutes. The outside should be crisp if you tap them with a spoon, a pale off white colour and the inside should still be soft.

Transfer the pavlovas while still on the baking paper onto the bench or a rack and cool to room temperature. Once they are cooled you can top them with the Tangerine Cream and fruit and serve immediately or store the pavlovas in an airtight container or plastic bag for 3 days at room temperature.

TIP: You may have a little of the cream left over depending on how much you use for topping the desserts. It's also great dolloped into a cup of coffee or chai tea or served over fresh fruit.

Instructions:

Using an electric mixer whip the cream until soft peeks form then add the sugar, vanilla extract and tangerine oil and beat a little longer to combine. Taste and add a little more sugar and Tangerine oil, if desired and gently stir to combine. If using Greek yoghurt just gently mix all the ingredients together by hand.

Serve immediately or chill until ready to use. When ready to serve the pavlovas place them on a platter or individual plates and top with Tangerine Cream, fresh fruit and a mint leaf, if using.

TIP You can use any fruit you like for topping the pavlovas. I have used tangerine pieces along with the other fruit as it goes great with the tangerine essential oil infused whipped cream topping. You can also use Greek-style yoghurt in place of the whipped cream, for a low-fat option.

NOTE Here are a few tips for making pavlova: It’s better to make them on a dry day, in a very clean and dry bowl. Use eggs that are little older, at room temperature and don’t over beat them.