Coffee Mini Pavlova with currant

A delicious, sweet and calorie dessert. Meringue with cream and fruit.

A perfect combination. The taste of coffee in a sweet meringue, creamy taste of whipped cream and the sour taste of currant, which emphasizes the sweetness of the meringue itself. Kept balance.

I love the combination of sweetness and acidity.


  • 3 egg whites
  • 150 g of fine sugar (powdered sugar)
  • 1 teaspoon potato flour
  • 1 teaspoon vinegar
  • 0.5 tablespoons of instant coffee
  • 1 teaspoon of water
  • 250g mascarpone
  • 250ml heavy cream (36%)
  • 150g red currant

Preheat oven to  130 ° C .

Place the egg whites in a bowl, add a pinch of salt and mix with a mixer until stiff. When it is stiff, add sugar after a spoon, whipping constantly.

Mix for 2 minutes after adding sugar. Egg whites should be stiff and shiny. Now you can add potato flour, vinegar and coffee dissolved in water. Mix fast.

Put on a baking tray lined with baking paper to form a few small mounds and put in the oven. Bake for  1 and 1/2 hours. Chill in an ajar oven.

At this time, stew currants in a saucepan with a little water. Cook until the currants disintegrate and form a sauce.

Prepare the cream. Mix cream: mascarpone and heavy cream. Lay on a cooled mini pavlove. Pour over the currant sauce.

Ready! Serve the same day.

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