Recipe Pavlova fingers : Easy, Special and Delicious

Recipe Pavlova fingers : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Pavlova fingers. This Recipe Pavlova fingers : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pavlova fingers was necessary 1h 30m, cook 1h and serving 24. Attention: allergies . Without having to wait long, let's just check the Recipe Pavlova fingers

This delicious mash-up of pavlova and eclair is perfect for Christmas entertaining. We decorated them with dark chocolate, raspberries and pistachios but you can choose any combination of sweet treats.

8 Ingredients

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  3 egg whites
  
  
  


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  170g (3/4 cup) caster sugar
  
  
  


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  2 tsp cornflour
  
  
  


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  1 tsp vanilla extract
  
  
  


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  150g dark chocolate, chopped
  
  
  


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  100ml thickened cream
  
  
  


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  20 fresh raspberries, torn into small pieces
  
  
  


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  2 tbsp pistachios, finely chopped
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 120C/100C fan forced. Line 2 large baking trays with baking paper. Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Beat in the cornflour and vanilla until combined. Transfer the meringue to a large piping bag fitted with a large plain nozzle.
  
  
  


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  Step 2
  
  
  
  
  Pipe the mixture into 9cm lengths (about 2cm wide) on the prepared trays, leaving space for spreading. Bake for 1 hour, swapping trays halfway through cooking, until the fingers are crisp and dry. Turn off the oven. Leave the fingers in the oven, with the door slightly ajar, for 1 hour or until cooled completely.
  
  
  


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  Step 3
  
  
  
  
  Place the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir until melted and smooth. Working with 1 at a time, dip the tops of the pavlova fingers in the chocolate. Place, chocolate side up, on a large tray. Set aside until set.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, use clean electric beaters to beat the cream in a bowl until firm peaks form. Transfer to a piping bag fitted with a small fluted nozzle.
  
  
  


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  Step 5
  
  
  
  
  Pipe swirls of cream onto the chocolate-topped pavlova fingers. Top with raspberry pieces and sprinkle with pistachio.
  
  
  

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