Enter my mini neapolitan pavlovas. Stacked mini pavlova discs, layered with three flavoured creams and finished with a single strawberry on top. See, not a heap of fruit, just a single lone strawberry. That’s my type of pav!
These mini neapolitan pavlovas were inspired by my first In-n-Out burger experience in San Francisco back in September. Being a newbie to the whole In-n-Out experience, their wasn’t much talk of the burgers, but, more so what to order off the secret menu. ‘What secret menu?’ I asked. Then I hopped online and discovered that secret menu, and (mentally) noted down an incredible marketing tactic – a secret menu – totally genius right?!
While everyone else ordered animal fries, 3×3 or 4×4 burgers and neapolitan shakes. I wasn’t so adventurous with the ‘secret menu’ going for the ‘usual’ cheeseburger meal off the ‘normal’ menu. Yet it was that neapolitan shake off the secret menu that inspired these multi-coloured mini neapolitan pavlovas that are delectably simple to make.
Just one pavlova recipe and some cream. Split into three, then flavoured with cocoa, vanilla and jam. Dead simple. Yet drop dead delicious. So, do I hear a cheer for less fruit on pavlovas (and more cream)?
FOR THE PAVLOVA
4 EGG WHITES, AT ROOM TEMPERATURE
¾ CUP OF CASTOR SUGAR
1 PIPING BAG
FOR THE FLAVOURED CREAMS
600ML OF THICKENED CREAM
2 TABLESPOONS OF CASTOR SUGAR
2 TABLESPOONS OF COCOA
1 TEASPOON OF VANILLA EXTRACT OR VANILLA BEAN PASTE
2 TABLESPOONS OF STRAWBERRY JAM
A FEW DROPS OF PINK FOOD COLOURING
3 PIPING BAGS
YOU’LL ALSO NEED
SOME STRAWBERRIES FOR THE TOPS
Click here for the full recipe.