Relax and have fun this week by making the best Pavlova recipe in the world – Pavlova Oreo Mini Joy.

Hello my dear readers,

Are you ready to relax and enjoy the best Pavlova recipe in the world called Pavlova Oreo Mini Joy.

Yes, yes and yes.

OK, I can hear you.

Mini Pavlova was my first recipe or I like to call it: Blast from the past.

And who doesn’t need “blast from the past” right now?

I know we all do.

So, let’s relax and have fun.

DESCRIPTION

Pavlova recipe is gluten free, easy to make and full of flavor. It is like a soft pillow covered with whip cream and your favorite fruits. And who doesn’t want the gluten free, joy to eat … Don’t answer. I can hear you.

Before we start making it, please read the tips and techniques below. It is super important if you want this recipe to be the SUCCESS!

Tips and Techniques

1.Make sure everything that touches your egg whites is clean and dry.

Wipe your mixing bowl and whisk attachment with vinegar.

2. Whipping the egg whites – starting slowly and then increasing the speed while beating your whites will maximize the volume.

3. Adding the sugar – add 1 tablespoon at a time (very important)

4.Make sure your eggs are at room temperature.

5.Storage – cover tightly at room temperature for up to 2 days.

Now you are ready….

How to make Pavlova Oreo Mini Joy

Ingredients

2 egg whites

1/2 cup sugar (95 gr sugar)

3 TBSP grounded Oreo

1/2 TBSP cornstarch

1/2 tsp vinegar

Filling

1 cup heavy cream

1 tsp whipped cream stabilizer

fruits: blueberries, raspberries, oranges, kiwi…

Oreo cookies

INSTRUCTIONS

Preheat the oven to 265 F.

Line a baking sheet with parchment paper. Set aside.

Mix sugar and cornstarch.

In a large bowl, beat the egg whites and vinegar until foamy. Remember start mixing slowly and then increase the speed.

Your next step is to add sugar and cornstarch very slowly. I add TBSP by TBSP.

Beat for about 5 to 6 minutes or until form stiff peaks.

Add grounded Oreo and stir using a silicone spatula.

Then using a ice cream scoop create 8 mini Pavlovas.

Be sure to leave 2 to 3 inches space between Pavlovas.

Important: INDENT the center with a spoon. (it is the space for the heavy cream in the future)

Bake at 265 F for 60 minutes. Let it cool completely.

Filling: Whip heavy cream and whipped cream stabilizer until done. (3 to 5 minutes)

Spread 1 TBSP of whipped cream on each Pavlova Oreo. Top with crushed Oreos and your favorite fruits.

Enjoy and share.

To print this recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Pavlova Oreo Mini Joy

Yield: 8 pieces

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Relax and have fun this week by making the best Pavlova recipe in the world - Pavlova Oreo Mini Joy
Gluten free, easy to make and full of flavor

Print

Ingredients

• 2 egg whites
• 1/2 cup sugar (95 gr sugar)
• 3 TBSP grounded Oreo
• 1/2 TBSP cornstarch
• 1/2 tsp vinegar
• Filling
• 1 cup heavy cream
• 1 tsp whipped cream stabilizer
• fruits: blueberries, raspberries, oranges, kiwi...
• Oreo cookies

Instructions

Preheat the oven to 265 F.

Line a baking sheet with parchment paper. Set aside.

Mix sugar and cornstarch.

In a large bowl, beat the egg whites and vinegar until foamy. Remember start mixing slowly and then increase the speed.

Your next step is to add sugar and cornstarch very slowly. I add TBSP by TBSP.

Beat for about 5 to 6 minutes or until form stiff peaks.

Add grounded Oreo and stir using a silicone spatula.

Then using a ice cream scoop create 8 mini Pavlovas.

Be sure to leave 2 to 3 inches space between Pavlovas.

Important: INDENT the center with a spoon. (it is the space for the heavy cream in the future)

Bake at 265 F for 60 minutes. Let it cool completely.

Filling: Whip heavy cream and whipped cream stabilizer until done. (3 to 5 minutes)

Spread 1 TBSP of whipped cream on each Pavlova Oreo. Top with crushed Oreos and your favorite fruits.

Enjoy and share.

CONCLUSION

Pavlova is a meringue-based dessert from Australia. The ingredients are very simple.

Egg whites, sugar, heavy cream, fruits, cornstarch, vinegar…

You don’t need flour for this recipe so it is gluten free.

It is named after the Russian ballerina Ana Pavlova.

I hope you will love this recipe.

Other Links

Chickpea Whipped Cream-Yes You Can

Rigo Jancsi – Escape to Hungarian Chocolate Cake

Chestnut Tunnel Cake-Let there be light

Healthy Baking Soda Lemonade – Feel Great

Chestnut Praline Latte-Save Big Now

Chocolate Croissants Cake-Third Eye Awakening

English Muffin French Toast – Be Inspired

HOW TO SERVE if you have an extreme personality?

-add caramel, icing sugar, chocolate….

Thank you for visiting the best food blog 5 star cookies.

Love and hugs

from your baking dreamer or time traveler

Cookie

See you soon…

Share and Enjoy !

Yes, I know. You do want to escape to the most famous Hungarian chocolate cake called Rigo Jancsi.

Hello my dear readers,

If you are like me you are ready to escape from this crazy, virus reality.

Like always 5 star cookies is here to help you.

So, where are we going?

Right back to 19 th century.

Where an amazingly talented Gypsy was playing violin and the married princess was listening.

The magic of music created the scandal of the century.

Or the love story between the Belgian countess Clara Ward and the most famous Hungarian violinist Rigo Jancsi.

Don’t you feel already much better?

Love is the air…people are dining in the restaurants and the magic violin is playing.

Yes, that is the life I want.

And from there the most amazing Hungarian dessert was created.

RIGO JANCSI CHOCOLATE SLICES

Call me crazy, but I am going to stay there.

And from there let’s create this magical chocolate cake.

SHOPPING LIST

• flour, baking soda, salt
• chocolate, water, cocoa
• brown sugar, white sugar, butter, eggs
• sour cream, vanilla extract
• chocolate chips, heavy cream

Equipment

-Mixer

-baking sheet 9×13

-bowls

Line a 9×13 baking sheet with an aluminum foil. Spray with baking spray. Set aside.

How to make Rigo Jancsi chocolate cake?

Ingredients

1/2 cup unsalted butter

1/2 cup brown sugar

1/4 cup white sugar

2 large eggs (room temperature)

1/4 cup sour cream (14%)

1/2 tsp vanilla extract

3/4 cups flour (AP)

1/2 tsp baking soda

1 tsp salt

3/4 cups boiling water

3 oz semisweet chocolate (chopped)

1/8 cup cocoa

CHOCOLATE WHIPPED CREAM

6 oz chocolate

1 1/3 cups heavy cream

CHOCOLATE COATING

1 cup chocolate chips

1/2 cup heavy cream

INSTRUCTIONS

Preheat oven to 325 F.

In a bowl #1 mix flour, baking soda and salt.

Using bowl #2 combine the following:

boiling water, cocoa and chopped chocolate.

Mix all ingredients until chocolate is melted.

Set aside to cool.

Beat 1/2 cup butter and both sugars until light. (about 5 min.)

Add 2 eggs (one at a time) and beat well after each addition.

Then add 1/4 cup sour cream and vanilla extract.

Mix it.

Alternate adding the flour mixture with chocolate mixture.

(3 addition flour, 2 addition chocolate or flour+chocolate+flour+chocolate+flour)

Be sure all ingredients are incorporated.

Pour the batter into the prepared baking sheet.

Bake from 20 to 25 minutes and 325 F.

Cool it.

Turn out cake, and gently peel off aluminum foil.

Cut cake in a half to create 2 smaller cakes. The size of each is 6.5 x 9 inches.

Set aside.

Chocolate Whipped Cream

Place chopped chocolate into a medium bowl.

In a small saucepan bring heavy cream to a boil.

Pour half of hot cream over chocolate.

Let stand for 30 seconds and stir until chocolate is melted.

Pour remaining hot cream over melted chocolate and stir to combine all ingredients.

Cool it. Then transfer to fridge for 6 hours or overnight.

Next day or after 6 hours: Beat the chilled chocolate using the paddle attachment for a minute.

How to assemble the cake

Place one half of chocolate cake on the prepared pan, plate. ( or whatever you like to use)

Spread with chocolate whipped cream.

Top with second half of chocolate cake.

Cover with plastic wrap and freeze for about 3 hours.

How to make chocolate coating?

Bring heavy cream to boil and pour over chocolate chips.

Let it sit for 3 minutes and stir until chocolate is melted.

Pour over frozen cake.

Transfer to fridge.

When you are ready to eat, slice cake into squares or your desired shape.

Enjoy and share.

If you want to print this recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Rigo Jancsi Chocolate Cake

Yield: 9 slices

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Escape to the most famous Hungarian chocolate cake called

Rigo Jancsi

Print

Ingredients

• Chocolate Cake
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 large eggs (room temperature)
• 1/4 cup sour cream (14%)
• 1/2 tsp vanilla extract
• 3/4 cups flour (AP)
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cups boiling water
• 3 oz semisweet chocolate (chopped)
• 1/8 cup cocoa
• CHOCOLATE WHIPPED CREAM
• 6 oz chocolate
• 1 1/3 cups heavy cream
• CHOCOLATE COATING
• 1 cup chocolate chips
• 1/2 cup heavy cream

Instructions

Preheat oven to 325 F.

In a bowl #1 mix flour, baking soda and salt.

Using bowl #2 combine the following:

boiling water, cocoa and chopped chocolate.

Mix all ingredients until chocolate is melted.

Set aside to cool.

Beat 1/2 cup butter and both sugars until light. (about 5 min.)

Add 2 eggs (one at a time) and beat well after each addition.

Then add 1/4 cup sour cream and vanilla extract.

Mix it.

Alternate adding the flour mixture with chocolate mixture.

(3 addition flour, 2 addition chocolate or flour+chocolate+flour+chocolate+flour)

Be sure all ingredients are incorporated.

Pour the batter into the prepared baking sheet.

Bake from 20 to 25 minutes and 325 F.

Cool it.

Turn out cake, and gently peel off aluminum foil.

Cut cake in a half to create 2 smaller cakes. The size of each is 6.5 x 9 inches.

Set aside.

Chocolate Whipped Cream

Place chopped chocolate into a medium bowl.

In a small saucepan bring heavy cream to a boil.

Pour half of hot cream over chocolate.

Let stand for 30 seconds and stir until chocolate is melted.

Pour remaining hot cream over melted chocolate and stir to combine all ingredients.

Cool it. Then transfer to fridge for 6 hours or overnight.

Next day or after 6 hours: Beat the chilled chocolate using the paddle attachment for a minute.

How to assemble the cake

Place one half of chocolate cake on the prepared pan, plate. ( or whatever you like to use)

Spread with chocolate whipped cream.

Top with second half of chocolate cake.

Cover with plastic wrap and freeze for about 3 hours.

How to make chocolate coating?

Bring heavy cream to boil and pour over chocolate chips.

Let it sit for 3 minutes and stir until chocolate is melted.

Pour over frozen cake.

Transfer to fridge.

When you are ready to eat, slice cake into squares or your desired shape.

Enjoy and share.

CONCLUSION

Rigo Jancsi is an amazing chocolate cake from Europe.

And because we can’t travel now it doesn’t mean we can’t dream or time travel using

our imagination.

And bake.

Baking will save the world.

One cake at the time.

So, please start with this amazing Hungarian chocolate cake.

RIGO JANCSI CAKE

BTW, 5 star cookies made another version of this magical cake in 2016. Be kind and share.

Rigo Jancsi – Hungarian Chocolate Cake

HOW TO MAKE IT?

OTHER LINKS

Imperial Vanilla Cake – Take Action

Chocolate Croissants Cake-Third Eye Awakening

Healthy Baked Spinach – I Am Enough

Cheese Diet Nachos-Sports Lovers Food

Healthy Garlic Spread – Yes We Will WIN

Easy Cabbage Rolls – 5 Day Meal Plan

English Muffin Pizzas – Easy Ways to Eat

Chestnut Praline Latte-Save Big Now

What about other websites that you can visit?

How about mix? Yes, please click the link below:

Mix.com

Also, don’t forget to visit TOP 60 Canadian Food Bloggers.

Top 60 Canadian Food Bloggers To Follow in 2020 – LINK

Thank you for visiting the best food blog 5starcookies.

Love and hugs

from your baking dreamer or time traveler

Cookie

See you soon…

Share and Enjoy !