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Mini Pavlovas with Fresh Fruit and Cream Recipe

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4.2 from 88 reviews

  • Author: Amina
  • Total Time: 2 hours 15 minutes plus cooling time (4-10 hours)
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Delight in these elegant Mini Pavlovas featuring crisp meringue shells topped with luxuriously whipped cream and fresh vibrant fruits. Light yet satisfying, these individual pavlovas combine a crunchy exterior with a soft, marshmallow-like center, making them the perfect dessert for any occasion.

Ingredients

Meringue

  • 160 ml (2/3 cup) egg whites (about 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
  • 3 tbsp caster sugar (superfine sugar)
  • 1 tsp vanilla extract

Decoration

  • 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

  1. Prepare Egg Whites: Separate the egg whites from the yolks while they are still cold from the fridge—it’s easier to do so at this temperature. Measure out 160 ml (2/3 cup) of egg whites and set them aside to come to room temperature for 30 minutes to ensure they whip up fluffier.
  2. Preheat Oven: Set your oven to 150°C (325°F) for all oven types to get it ready for baking the meringues.
  3. Beat Egg Whites and Sugar: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute until they start to foam. Gradually add the caster sugar one dessert spoon at a time while continuing to beat to dissolve the sugar properly and build volume.
  4. Achieve Meringue Consistency: Keep beating on high for about 8 minutes until the mixture is fluffy, glossy, and smooth with no sugar grains felt when rubbing between your fingers. Add the white vinegar and cornflour and beat for an additional 30 seconds to stabilize the mixture.
  5. Prepare Baking Trays: Place baking paper (parchment) on two trays, dabbing a small amount of meringue in the corners to hold the paper in place.
  6. Pipe Meringue Mounds: Transfer the meringue mixture into a large piping bag fitted with your preferred nozzle. Pipe 12-13 mounds, each about 6-7 cm (2.5 inches) wide and 5 cm (2 inches) tall onto the trays. Use a spoon to flatten the tops slightly, creating a shallow indentation to hold the cream and fruit later. The final height of the pavlovas should be around 4 cm (1.6 inches) after baking.
  7. Bake Meringues: Immediately place both trays in the oven. Then reduce the temperature to 110°C (225°F) or 100°C (fan). Bake for 1 hour and 30 minutes until the pavlovas feel dry to the touch. Baking times may vary slightly—if still sticky, continue baking until dry.
  8. Cool Pavlovas: Turn the oven off and leave the pavlovas inside to cool completely for 4 hours or preferably overnight (around 10 hours). This slow cooling helps prevent cracking.
  9. Store Properly: Once fully cooled, store the pavlovas in an airtight container in a cool, dry place until ready to assemble and serve.
  10. Make Whipped Cream: In a large bowl, beat the cold cream, caster sugar, and vanilla extract on high speed until soft peaks form. This takes about 1 minute using a stand mixer or 2-3 minutes with a handheld beater.
  11. Assemble and Decorate: Just before serving, spoon a generous dollop of whipped cream into the center indentation of each pavlova. Top with a colourful selection of prepared fresh fruits such as strawberries, mangoes, blueberries, raspberries, kiwi slices, and passionfruit pulp. Garnish with small mint sprigs and dust lightly with icing sugar if desired.

Notes

  • Use cold eggs straight from the fridge for easier separation of yolks and whites.
  • Allow egg whites to come to room temperature before whipping to achieve the best volume.
  • The vinegar and cornflour help stabilize the meringue and improve texture.
  • Baking times may vary depending on your oven; ensure meringues are dry to the touch before removing.
  • Cooling the pavlovas slowly in the switched-off oven helps prevent cracks and maintains crispness.
  • Store fully cooled pavlovas in an airtight container at room temperature; avoid refrigerating as moisture can soften them.
  • You can stabilize whipped cream by using gelatin or stabilizing powders if desired for longer holding time.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Find it online: https://aminabakes.com/mini-pavlovas-with-fresh-fruit-and-cream-recipe/