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Mini Pavlovas with Whipped Cream and Fresh Fruits Recipe

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3.9 from 12 reviews

Mini Pavlovas are delicate, crisp-on-the-outside, marshmallowy-on-the-inside meringue nests topped with lightly sweetened whipped cream and fresh fruit. These individual pavlovas are perfect for elegant desserts or entertaining and provide a beautiful canvas for colorful berries, tropical fruits, and a dusting of icing sugar.

Ingredients

MINI PAVLOVAS:

  • 160 ml / 2/3 cup egg whites (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
  • Stabilise the whipped cream (optional for make ahead)

TOPPINGS – CHOOSE:

  • Strawberries, mangoes – diced into 1 cm / 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 yolks from egg whites while still fridge cold for easier separation. Measure out 2/3 cup (160 ml) of egg whites, typically from 5-6 large eggs, and set aside to come to room temperature for 30 minutes to help achieve better volume when whipped.
  2. Preheat Oven: Preheat your oven to 150°C / 325°F using all oven types to get ready for baking the pavlovas.
  3. Beat Egg Whites with Sugar: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute. While continuing to beat, add the caster sugar one dessert spoon at a time to ensure proper incorporation without graininess.
  4. Continue Beating: Beat for an additional 8 minutes on high speed until the meringue is fluffy and glossy, ensuring no sugar grains remain by rubbing a little between your fingers. Then add the white vinegar and cornflour, beating for 30 more seconds to stabilize the mixture.
  5. Prepare Baking Trays: Dab small amounts of meringue onto two baking trays to secure baking paper (parchment) and line both trays fully to prevent sticking.
  6. Pipe Meringue Mounds: Transfer the meringue into a large piping bag fitted with your desired nozzle. Pipe 12 to 13 mounds, about 6-7 cm (2.5″) wide and approximately 5 cm (2″) tall. Use a spoon to slightly flatten the tops and create gentle dents to hold cream and fruit later. The final height after baking should be about 4 cm (1.6″).
  7. Bake the Mini Pavlovas: Immediately place both trays in the oven, reduce the temperature to 110°C / 225°F (or 100°C fan), and bake for 1 hour 30 minutes or until the meringues feel dry to touch. If still sticky, continue baking as needed. The goal is a dry, lightly crispy shell with a marshmallow center.
  8. Cool in Oven: Turn the oven off and leave the pavlovas inside to cool fully for 4 hours or preferably overnight (around 10 hours). This slow cooling prevents cracking and helps the texture set.
  9. Store Properly: Once completely cooled, store the pavlovas in an airtight container in a cool, dry place until ready to serve to maintain crispness and freshness.
  10. Whip the Cream: Beat the cold heavy cream with caster sugar and vanilla extract on high speed until soft peaks form, about 1 minute with a stand mixer or 2-3 minutes with handheld beaters. For make-ahead purposes, stabilized whipped cream methods can be used.
  11. Assemble and Decorate: Just before serving, add a generous dollop of whipped cream into each meringue nest, top with chosen fresh fruits like strawberries, blueberries, or mangoes, and optionally dust with icing sugar for a delicate finish.

Notes

  • Egg Whites: Use fresh eggs, not carton whites, for better volume. Separate while cold; allow whites to come to room temp for 30 minutes for fluffiness.
  • Vinegar & Cornflour: These ingredients stabilize the pavlovas and help prevent cracks while baking.
  • Stabilised Whipped Cream (Optional): Use stabilizers like gelatin, mascarpone, or commercial powders to keep cream fluffy if preparing in advance.
  • Check Readiness: Pavlovas should feel dry to touch with a lightly crispy shell; baking times may vary depending on your oven’s heat distribution.
  • Meringue Nests Variation: For fully crisp pavlovas with no marshmallow interior, pipe a spiral base then two layers around the edge and bake at 110°C (225°F) for 2-2.5 hours, then cool in the oven.
  • Storage: Store cooled pavlovas in airtight containers. Avoid heat and humidity to prevent them from becoming sticky. Best served the day they are removed from oven; texture declines after 2-3 days.
  • Assembly Timing: Add cream and toppings just before serving, as cream moisture will soften the meringue over time.

Find it online: https://marthatasty.com/mini-pavlovas-with-whipped-cream-and-fresh-fruits-recipe/