Description
Mini Pavlovas are delicate meringue-based desserts characterized by a crisp crust and soft, light inside. These individual-sized pavlovas are topped with whipped cream and a colorful assortment of fresh fruits such as strawberries, mangoes, blueberries, raspberries, kiwi, and passionfruit, offering a refreshing, sweet treat perfect for any occasion.
Ingredients
Scale
Meringue
- 160 ml (2/3 cup) egg whites (from 5 – 6 large eggs)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour (cornstarch)
- 1 tsp white vinegar
Whipped Cream Topping
- 1 1/2 cups heavy/thickened cream (whipping cream), cold
- 1/2 cup mascarpone (optional, for stabilizing)
- 3 tbsp caster sugar (superfine sugar)
- 1 tsp vanilla extract
Fruit and Garnish
- Strawberries, diced into 1cm (1/3″) cubes
- Mangoes, diced into 1cm (1/3″) cubes
- Blueberries
- Raspberries
- Kiwi, sliced
- Passionfruit pulp
- Small mint sprigs
- Icing sugar (powdered sugar), for dusting
Instructions
- Prepare egg whites: Separate the egg yolks from the egg whites while still cold from the fridge to make separation easier. Measure out 160 ml (2/3 cup) egg whites and set aside to come to room temperature for 30 minutes; this improves volume when beating.
- Preheat oven: Set the oven to 150°C (325°F) for all oven types ahead of baking the pavlovas.
- Begin beating egg whites: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute to start forming mousse-like texture.
- Incorporate sugar: While continuing to beat on high, add caster sugar gradually—one dessert spoon at a time—to dissolve the sugar fully into the meringue.
- Beat until stiff peaks: Continue beating for 8 minutes at high speed until the mixture is glossy, fluffy, and free of undissolved sugar grains (confirm by rubbing a bit between fingers). Add the vinegar and cornflour then beat for another 30 seconds to incorporate evenly.
- Prepare baking trays: Dab a little meringue mixture on corners of two baking trays to secure the parchment paper, then cover trays with baking paper (parchment).
- Pipe meringue mounds: Transfer the meringue into a large piping bag fitted with your preferred nozzle. Pipe 12 to 13 mounds about 6-7 cm (2.5”) wide and 5 cm (2”) tall on the trays. Flatten the tops slightly with a spoon to create a shallow dent to hold cream and fruit. The final pavlovas will shrink to about 4 cm (1.6”) high when baked.
- Bake pavlovas: Place both trays immediately in the oven and reduce temperature to 110°C (225°F; or 100°C fan). Bake for 1 hour and 30 minutes or until the pavlovas feel dry to touch. If still sticky, bake longer as needed; baking times may vary depending on oven.
- Cool in oven: Turn the oven off and leave the pavlovas inside to cool completely for at least 4 hours or preferably overnight (about 10 hours) for best texture and ease of handling.
- Store pavlovas: Once fully cooled, store pavlovas in an airtight container in a cool, dry place until ready to serve to maintain crispness.
- Prepare whipped cream: In a large bowl, beat cold heavy cream with caster sugar and vanilla extract on high speed until soft peaks form, approximately 1 minute with a stand mixer or 2-3 minutes with a hand-held beater. If using, add mascarpone for extra stability and creaminess.
- Assemble and decorate: Just before serving, spoon generous dollops of whipped cream into the hollow of each pavlova. Top with a colorful arrangement of fresh fruit and a dusting of icing sugar. Garnish with small mint sprigs for freshness and visual appeal.
Notes
- Note 1: Using egg whites at room temperature allows for greater volume when beating the meringue.
- Note 2: Cornflour and vinegar help stabilize the meringue and keep it crisp outside with a marshmallow-like center.
- Note 3: Mascarpone is optional but helps stabilize the whipped cream topping if you need it to hold longer.
- Note 4: Baking times may vary with different ovens; pavlovas are done when dry to the touch and easily lift off the baking paper without sticking or damping.
- Note 6: Storing pavlovas in an airtight container keeps them crisp but avoid refrigerating before assembly as moisture will soften the meringue.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Keywords: Pavlova, Mini pavlova, Meringue dessert, Whipped cream, Fresh fruit dessert, Australian dessert
