Full disclosure. This is not a comeback story. When I wrote my last post five years ago - wait, what? - I had every intention of coming back, of course, but I quickly realised that chances of that happening were slim. Not because I stopped writing, photographing or baking - although recent kitchen hassles have put a damper on that last one - but simply because I was pouring my heart out on life and that was far more valuable than free time spent behind a computer. This is even more true today, so I will not spend too much time talking and typing.
With Easter coming up soon, I just wanted to share with you this recipe I created for Campina, as it is one of my favourite ones to date and a beautiful way to wrap up a heavy meal or long-stretched family brunch. I am, in fact, proud of this one.
This recipe was created in collaboration with Campina.
notes
To make for a slightly lighter, tangier filling, I’ve added what we in Belgium know as ‘verse kaas’ or ‘platte kaas’ to the whipped cream. In The Netherlands, this is know as ‘kwark’, but there is no proper English translation. If you can’t find it, feel free to swap for mascarpone or greek yoghurt or just leave it out completely.
For all your meringue and pavlova tips and tricks, please take a look at Zoë François’ instagram. It is a gem of a resource!
mini pavlova w/ blueberry & ‘verse kaas’
makes about 12 mini pavlovas
for the meringue
150 g fresh egg whites
pinch of salt
250 g granulated sugar
1 tsp lemon juice (or white vinegar)
1 tbsp cornstarch
for the filling
250 ml heavy cream (I used Campina volle room 33%)
1 to 2 tbsp granulated sugar
150 g ‘verse kaas’ (aka ‘kwark’ or ‘platte kaas’; I used Campina verse kaas vol)
for the topping
500 g fresh blueberries
100 ml water
30 g powdered sugar
dash of lemon juice
1/2 tsp cinnamon
how to
for the meringue
Preheat the oven to 140°C. Line 2 baking sheets with parchment paper, drawing 6 circles of about 8 cm diameter on each.
In a stand mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until medium stiff peaks start to form. Be sure to start on the lowest setting, after which you can gently increase the speed of the mixer.
With the mixer on high, add the sugar 1 tablespoon at a time, only adding the next when the previous one has been fully incorporated. Once all the sugar is incorporated, continue to mix for an additional minute or so, then beat in the lemon juice (or vinegar).
Stop the mixer and gently fold in the cornstarch.
Spoon the meringue into a piping bag and use the circles on the parchment paper as a guide to pipe 12 small nests. Alternatively, use a spoon to dollop the meringue onto the parchment paper and make a little indentation in the center of each.
Transfer the baking sheets to the oven en bake for 20 minutes at 140°C. Lower the temperature tot 110°C and bake for an additional 45 to 50 minutes. Turn the oven off, but don’t open the door just yet. Let the meringue sit in the closed oven for at least one hour or until completely cooled.
for the topping
While the meringue is baking, prepare the topping. Add half of the blueberries along with the water and powdered sugar to a saucepan and let simmer on medium high heat for about 15 minutes. The sauce is ready when it’s thick and sticks to the back of a spoon.
Remove the blueberry sauce from the heat and strain. Mix in the rest of the blueberries, the lemon juice and the cinnamon. Let cool completely.
for the filling
In a stand mixer fitted with the whisk attachment or using a hand-held whisk, beat the heavy cream and sugar until thick and firm.
Give the ‘verse kaas’ a good stir to loosen it and fold into the whipped cream.
Fill each meringue nest with a big dollop of whipped cream and a spoon of blueberry sauce. Finish with roasted almonds and some fresh mint.
