Mini Fruit Pavlovas with Mascarpone Cream
Crisp meringue shells filled with mascarpone cream and fresh fruit.
Equipment
- Baking sheet
- Parchment paper
- Stand mixer or hand mixer
- Rubber spatula
Ingredients
Main Ingredients
- ⅔ cup egg whites from 5 to 6 large eggs, at room temperature
- 1 ¼ cup superfine sugar for the meringue
- 2 ½ tsp cornstarch
- 1 tsp white vinegar
- 1 ½ cup heavy cream cold, for the topping
- ½ cup mascarpone optional, for the topping
- 3 tbsp superfine sugar for the topping
- 1 tsp vanilla extract for the topping
- 1 cup sliced strawberries
- 1 cup diced mango cut into 1/2 inch cubes
- ½ cup blueberries
- ½ cup raspberries
- 2 kiwi peeled and sliced
- 2 passionfruit pulp only
- 1 tbsp powdered sugar for dusting
- 6 mint sprigs for garnish
Instructions
Cooking
- Prepare. Heat the oven to 250 degrees F, line a baking sheet with parchment, and trace ten 3 inch circles on the underside of the paper.
- Whip the meringue. Beat the egg whites to soft peaks, then add the sugar one tablespoon at a time until stiff and glossy. Fold in the cornstarch and vinegar.
- Shape and bake. Spoon ten mounds onto the circles, make a well in each, and bake for 1 hour and 15 minutes until crisp. Cool completely in the turned off oven.
- Make the cream. Whip the cream, mascarpone, sugar, and vanilla to soft peaks and chill.
- Assemble. Fill each shell with cream, top with the fruit and passionfruit pulp, dust with powdered sugar, and add mint.
Notes
Substitutions: Skip the mascarpone and whip the cream with 1 extra tablespoon of sugar.
Tips: Use a spotless bowl and room temperature egg whites.
Storage: Keep unfilled shells airtight at room temperature for up to 2 days and fill just before serving.