Mini Pavlovas
Delightful little desserts with crisp meringue shells and fluffy insides topped with creamy goodness and fresh fruits.
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.
Notes
Serve your Mini Pavlovas on a large platter. They are best served immediately after filling to keep the meringue crisp, but you can store the components separately until ready to serve. Ensure your mixing bowl is completely clean and free of any grease to help achieve the best meringue. If you can, allow your meringues to rest in the oven after baking to cool slowly and avoid cracks.