I love the autumn. Of course I’m very grateful for these days of unexpected sunshine, but I’m a girl of medium terms: spring and autumn. I like the light clothes, I love the summer foods, I like enjoying the sun and outdoor activities. But all these things are done in a much more pleasant way with mild temperatures. But that’s just me …
Something that I also love in the autumn are those seasonal produce: chestnuts, persimmons and pumpkins. Especially the last two. Lately around here I’ve been using pumpkin in everything: soup, pasta, desserts and I also developping a bread with pumpking in the dough … but it’s still not perfect. In time …
And because persimmons must be consumed urgently, I made these mini pavlovas, that are as easy as good! The huge advantage of this recipe is that pavlovas can be made in advance and also look good with almost anything! So if you don’t like this fruit you can combine with other flavors and have a dessert that’s also pretty and delicious!
TIME: 45 min
For the pavlovas:
1 tsp cornstarch flour for dusting + 1 1/2 for the pavlovas
150 g of white sugar
3 egg whites (1 week eggs)
1 tsp vanilla extract
1/2 tsp white wine vinegar
For the filling:
2 ripe persimmons
2 tsp ground cinnamon
Turn the oven to 140ºC. Place a silicone sheet on a baking tray and sprinkle with the flour cornstarch.
In a very clean bowl, beat the egg whites until they begin to grow. Add the sugar gradually, beating constantly. I don’t need to do this ate high speed.
Also add the vinegar, vanilla the rest of the flour cornstarch.
Place the meringue in a pastry bag and over the baking sheet draw concentric circles, to make and base and two layers at the edges for the sides.
Bake for 40-45 minutes until they’re dry and crispy.
Resist the temptation to open the oven during the cooking.
When ready, let them cool completely in the oven (I usually do it at night and only take them out in the next day).
To prepare the filling nothing more easy. In a bowl place the inside of the persimmons and add the cinnamon. Involved and only when serving, fill the pavlovas with the fruit and sprinkle with powdered sugar.