Mini Pavlovas are delightful little desserts that are sure to impress your guests. With their crisp meringue shells and soft, fluffy insides, these treats are topped with creamy goodness and fresh fruits. They are light, airy, and pack a punch of flavor, making them a perfect choice for any occasion.
Why Make This Recipe
Making Mini Pavlovas is a great way to enjoy a classic dessert in a smaller, more manageable size. They are visually appealing, easy to customize with your favorite toppings, and offer a delightful balance of textures. Plus, they are gluten-free, making them suitable for a variety of dietary needs. Whether for a special celebration or just a sweet treat at home, Mini Pavlovas are a fantastic choice!
How to Make Mini Pavlovas
Making Mini Pavlovas is quite simple. Start by preparing the meringue and baking it to perfection. Once cooled, you can fill them with whipped cream and your favorite fruits. Follow the step-by-step directions below!
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:
- Preheat your oven to 120°C (250°F).
- Line a baking tray with parchment paper and draw circles (about 8cm / 3 inches) to guide the size of your meringues.
- In a clean bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add in caster sugar, one tablespoon at a time, until the mixture becomes glossy and holds stiff peaks.
- Gently fold the cornflour and vinegar into the meringue mixture.
- Spoon the meringue mixture onto the lined baking tray within the drawn circles, creating a small well in the center for filling.
- Bake the meringues for about 1 hour and 15 minutes or until they are crisp and lift off the paper easily.
- Once baked, turn off the oven and leave the meringues inside to cool completely.
- While the meringues cool, whip the heavy cream, mascarpone, vanilla extract, and sugar until soft peaks form.
- Once cooled completely, fill the center of each mini pavlova with the whipped cream mixture and top with your selected fruits.
- Dust with icing sugar and add small mint sprigs for garnish.
How to Serve Mini Pavlovas
Serve your Mini Pavlovas on a large platter. Arrange the filled pavlovas artistically and offer an assortment of toppings if you like. They are best served immediately after filling to keep the meringue crisp, but you can store the components separately until ready to serve.
How to Store Mini Pavlovas
Store any leftover meringues in an airtight container at room temperature for up to a week. However, once filled with cream and fruit, it is best to eat them right away, as the moisture can make the meringue soggy.
Tips to Make Mini Pavlovas
- Ensure your mixing bowl is completely clean and free of any grease to help achieve the best meringue.
- Use room temperature egg whites for better volume.
- If you can, allow your meringues to rest in the oven after baking to cool slowly and avoid cracks.
Variation
You can change up the toppings based on your preferences or seasonal fruits. Try using different berries, citrus fruits, or even a chocolate drizzle for a decadent twist!
FAQs
Can I make Mini Pavlovas ahead of time?
Yes, you can make the meringues a day in advance and store them. Just fill them right before serving.
What can I use instead of caster sugar?
If you don’t have caster sugar, you can use granulated sugar. Just blend it briefly in a food processor to create a finer texture.
Why do my meringues crack?
Meringues crack usually due to rapid temperature changes or overbeating the egg whites. Make sure to bake them at a low temperature and allow them to cool in the oven.
Enjoy making and devouring these Mini Pavlovas—they’re sure to be a hit!
Mini Pavlovas
Ingredients
For the meringue
- 160 ml egg whites (5 – 6 large eggs) Note 1: Use room temperature egg whites for better volume.
- 1.25 cups caster sugar (superfine sugar)
- 2.5 tsp cornflour / cornstarch Note 2
- 1 tsp white vinegar Note 2
For the filling and toppings
- 1.5 cups heavy/thickened cream (whipping cream, COLD)
- 0.5 cup mascarpone, OPTIONAL (for stabilizing) Note 3
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- to taste Strawberries, mangoes (diced into 1cm / 1/3″ cubes), blueberries, raspberries, kiwi (sliced), passionfruit pulp, small mint sprigs, icing sugar / powdered sugar (for dusting)
Instructions
Preparation of Meringue
- Preheat your oven to 120°C (250°F).
- Line a baking tray with parchment paper and draw circles (about 8cm / 3 inches) to guide the size of your meringues.
- In a clean bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add in caster sugar, one tablespoon at a time, until the mixture becomes glossy and holds stiff peaks.
- Gently fold the cornflour and vinegar into the meringue mixture.
- Spoon the meringue mixture onto the lined baking tray within the drawn circles, creating a small well in the center for filling.
- Bake the meringues for about 1 hour and 15 minutes or until they are crisp and lift off the paper easily.
- Once baked, turn off the oven and leave the meringues inside to cool completely.
Filling and Serving
- While the meringues cool, whip the heavy cream, mascarpone, vanilla extract, and sugar until soft peaks form.
- Once cooled completely, fill the center of each mini pavlova with the whipped cream mixture and top with your selected fruits.
- Dust with icing sugar and add small mint sprigs for garnish.
