- Mixing bowl
- Muffin baking cups
- Decorating bag
- Round decorating tip 8 mm
- Baking tray
- Silicone or teflon cooking mat
- Silicone spatula
- 90 g egg whites
- 180 g powdered sugar
- 100 g mascarpone
- 100 g sour cream 20%
- Powdered sugar to taste
Sift the powdered sugar Whisk the egg whites at medium speed in a clean dry mixing bowl When a light foam appears gradually add 2 table spoons of the powdered sugar whisking egg whites well between each addition. Put the baking mat onto the baking tray or line the tray with the parchment paper and then stagger silicone baking cups. Evenly spread a thin layer of the meringue over the baking cups. Put the meringue into the oven at 80°C for 1–1.5 hours if the meringue is spread evenly enough, or for 2.5–3 hours if the meringue layer is 3 cm or more. Let the meringue cool completely in the oven.
Put mascarpone into a mixing bowl and whisk it up adding sour cream and the powdered sugar to taste. Whisk the cream at medium speed for 1 minute and then at high speed for 1 minute.
Peel a pineapple and cut it into dice.
Remove silicone baking cups from the completely cool meringue. Fill the meringue half with the ream and the other half with pineapple. Put two halves of the meringue together. Decorate with the cream and pineapple.
Legends surround the Pavlova dessert. There are hundreds of arguments who created it but the most popular one says that a hotel chef in Wellington, New Zealand, created this dessert in 1926 to treat the ballerina during her world tour.