Description
Mini Pavlovas are delicate meringue-based desserts featuring a crisp outer shell with a soft, marshmallow-like center. Topped with whipped cream and fresh seasonal fruits, these individual pavlovas make an elegant and refreshing treat perfect for any occasion. This recipe guides you through making stable meringue nests baked low and slow, filled with creamy mascarpone-infused whipped cream and crowned with vibrant berries and tropical fruits.
Ingredients
Scale
Mini Pavlovas:
- 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:
- 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
Toppings (choose according to preference):
- 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 egg yolks from egg whites while the eggs are cold from the fridge for easier separation. Measure out 160 ml (2/3 cup) of egg whites, typically from 5 to 6 eggs. Set them aside to come to room temperature for 30 minutes; this step helps the whites to fluff better when beaten.
- Preheat Oven: Set your oven to 150°C (325°F) for all oven types.
- Add Sugar Gradually: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute. Then, while continuing to beat, add caster sugar one dessert spoon at a time to ensure proper dissolving.
- Beat Until Glossy: Beat for 8 more minutes on high until the mixture is fluffy, glossy, and no sugar grains remain when rubbed between your fingers. Then add the white vinegar and cornflour and beat for an additional 30 seconds until combined.
- Prepare Baking Trays: Dab a little meringue on the corners of two baking trays and cover them with baking paper (parchment) to keep it in place.
- Pipe Meringue Mounds: Transfer the meringue mixture into a large piping bag fitted with your preferred nozzle. Pipe 12 to 13 mounds about 6 to 7 cm (2.5 inches) wide and 5 cm (2 inches) tall. Use a spoon to flatten the top slightly and create a shallow dent in the center to hold the cream and fruit later. The pavlovas should be approximately 4 cm (1.6 inches) high after baking.
- Bake the Pavlovas: Place both trays in the oven, immediately reduce the temperature to 110°C (225°F) or 100°C fan, and bake for 1 hour and 30 minutes until dry to the touch. If they are still sticky, continue baking as needed; oven times may vary.
- Cool in Oven: Turn the oven off and leave the pavlovas inside to cool completely for about 4 hours or ideally overnight (around 10 hours). This helps set the texture without cracks.
- Store Properly: Once fully cooled, store the pavlovas in an airtight container in a cool, dry place until ready to use.
- Whip Cream: In a large bowl, beat the cold heavy cream along with mascarpone (if using), caster sugar, and vanilla extract on high speed until soft peaks form. Using a stand mixer takes about 1 minute; a hand-held beater may take 2 to 3 minutes.
- Assemble and Decorate: Just before serving, spoon a generous dollop of whipped cream into the dent of each pavlova nest. Top with your chosen fresh fruits and dust lightly with icing sugar for a final elegant touch.
Notes
- For best results, use fresh eggs rather than carton egg whites, as fresh whites whip better.
- Separating eggs while cold from the fridge is easier and ensures cleaner separation.
- Let egg whites sit 30 minutes at room temperature to improve volume and fluffiness when whipped.
- The vinegar and cornflour help stabilize the pavlova and prevent cracking during baking.
- Adding mascarpone to the whipped cream stabilizes it, allowing you to prepare it a day ahead and keep it fluffy; store whipped cream in a piping bag or airtight container without stirring before use to prevent deflation.
- Check pavlova readiness by ensuring a dry, lightly crispy shell with a marshmallow soft interior. Baking times may vary based on oven.
- For fully crisp meringue nests, pipe a spiral base followed by two layers around the edge and bake 2 to 2.5 hours until firm all the way through.
- Store cooled pavlovas in an airtight container to maintain crispness. They keep well for 3 to 5 days but are best served the day they are cooled out of the oven.
- Assemble pavlovas just before serving to prevent cream from soaking into the meringue and making it soggy.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 220
- Sugar: 22g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
