Delightful Mini Pavlovas

Mini Pavlovas

Introduction

Mini Pavlovas are delightful little desserts that combine a crisp, light meringue shell with a soft, marshmallow-like center. Topped with fresh whipped cream and vibrant fruits, these bites of heaven are perfect for any occasion. Whether you are hosting a dinner party, celebrating a special event, or simply indulging in something sweet, Mini Pavlovas bring joy to any table.

Why Make This Recipe

Making Mini Pavlovas is a great way to impress friends and family with minimal effort. The process mainly involves whipping egg whites into a fluffy meringue, which is simple and satisfying. Plus, they are customizable! You can choose your favorite fruits and toppings to match your taste. They’re also gluten-free, making them perfect for various dietary needs. Unique, elegant, and delicious, Mini Pavlovas are a dessert that everyone will love.

How to Make Mini Pavlovas

Follow these straightforward steps to whip up your Mini Pavlovas:

Ingredients:

160 ml / 2/3 cup egg whites (5 – 6 large eggs) ((Note 1))
1 1/4 cups caster sugar ((superfine sugar))
2 1/2 tsp cornflour / cornstarch ((Note 2))
1 tsp white vinegar ((Note 2))
1 1/2 cups heavy/thickened cream (whipping cream), COLD
1/2 cup mascarpone, OPTIONAL (for stabilizing) ((Note 3))
3 tbsp caster sugar / superfine sugar
1 tsp vanilla extract
Strawberries, mangoes (diced into 1cm / 1/3" cubes)
Blueberries, raspberries, kiwi (sliced), passionfruit pulp
Small mint sprigs
Icing sugar / powdered sugar (for dusting)

Directions:

Egg whites: Separate egg yolks from egg whites while they are cold from the fridge. Measure out 2/3 cup (160 ml) of egg whites and let them sit at room temperature for 30 minutes.
Preheat oven: Set your oven to 150°C / 325°F (all oven types).
Add sugar: In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. Gradually add the sugar, one dessert spoon at a time.
Beat 8 minutes: Continue beating on high for 8 minutes until the mixture is fluffy, glossy, and feels smooth with no grainy sugar when rubbed between your fingers. Add vinegar and cornflour, then beat for another 30 seconds.
Line tray: Use a small amount of meringue to hold down baking paper on two trays.
Pipe mounds: Transfer the meringue into a piping bag and pipe 12-13 mounds about 6-7 cm wide and 5 cm tall. Use a spoon to flatten the tops and create a small dent for toppings.
Bake: Place trays in the oven and immediately decrease the temperature to 110°C / 225°F. Bake for 1 hour and 30 minutes or until they feel dry.
Cool in oven: Turn off the oven and leave the pavlovas inside to cool for 4 hours or, ideally, overnight for about 10 hours.
Airtight container: Once cool, store the pavlovas in an airtight container until ready to serve.
Cream: In a bowl, beat the cream ingredients until soft peaks form (1 minute with a stand mixer, 2-3 minutes with a hand mixer).
Decorate: Before serving, top each pavlova with cream, fruits, and a dusting of icing sugar if desired.

How to Serve Mini Pavlovas

Serve Mini Pavlovas immediately after decorating them with cream and fruits. This ensures they stay crisp and enjoy a lovely texture. They make charming individual desserts that can be placed on plates or served on a large platter for guests to help themselves.

How to Store Mini Pavlovas

Store the cooled pavlovas in an airtight container in a cool, dry spot. Do not refrigerate them, as this can cause the meringue to become soggy. Keep them unassembled until you are ready to serve to maintain their texture and flavor.

Tips to Make Mini Pavlovas

Make sure your mixing bowl is very clean. Any grease can prevent the egg whites from whipping properly.
Let the egg whites come to room temperature before beating to achieve a better volume.
Don’t skip the cooling step in the oven; it helps create a perfect texture.

Variation

You can add different flavors to the cream. Try adding lemon zest, cocoa powder, or even a splash of liqueur to create unique variations of your Mini Pavlovas. Experiment with seasonal fruits for diverse color and taste profiles.

FAQs

Can I make the pavlovas ahead of time?
Yes! You can bake the pavlovas and store them in an airtight container for up to a week before serving.
What can I do if my meringue is grainy?
Ensure that you beat the egg whites for an adequate time and add sugar slowly. If it remains grainy, try blending the sugar before adding it.
What fruits pair well with Mini Pavlovas?
Strawberries, blueberries, kiwis, mangoes, and passionfruit work beautifully. Mix and match based on what you like and what’s in season!

Try these Mini Pavlovas for a delightful dessert that is sure to impress!