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Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe

★★★★★

4.6 from 66 reviews
  • Author: Elara
  • Total Time: 12 hours 15 minutes
  • Yield: 12-13 mini pavlovas 1x

Description

Light and airy mini pavlovas featuring a crispy meringue shell with a soft marshmallowy center, topped with stabilized whipped cream and a vibrant mix of fresh fruits including strawberries, mangoes, blueberries, raspberries, kiwi, and passionfruit. Perfectly sized for individual servings, these elegant desserts are baked low and slow for the ideal texture and finished with a dusting of powdered sugar and mint sprigs for freshness.

Ingredients

Scale

Meringue

  • 160 ml (2/3 cup) egg whites, from 5-6 large eggs
  • 1 1/4 cups caster (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 (superfine) sugar
  • 1 tsp vanilla extract

Fruit Topping

  • Strawberries, diced into 1 cm (1/3″) cubes
  • Mangoes, diced into 1 cm (1/3″) cubes
  • Blueberries
  • Raspberries
  • Kiwi, sliced
  • Passionfruit pulp
  • Small mint sprigs

Garnish

  • Icing sugar (powdered sugar), for dusting

Instructions

  1. Prepare egg whites: Separate egg yolks from egg whites while eggs are cold from the fridge—it’s easier this way. Measure out 2/3 cup (160 ml) of egg whites and set aside to come to room temperature for 30 minutes, as this helps the meringue fluff better.
  2. Preheat oven: Set your oven to 150°C (325°F) for all oven types to ensure even baking.
  3. Begin beating egg whites with sugar: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute. Gradually add sugar one dessert spoon at a time while continuing to beat.
  4. Beat to stiff peaks: Continue beating on high for 8 minutes until the meringue is fluffy, glossy, and smooth, with no gritty sugar texture when rubbed between fingers. Then add the white vinegar and cornflour and beat for an additional 30 seconds to stabilize the mixture.
  5. Prepare baking trays: Dab a bit of the meringue on two baking trays and cover them with parchment paper to prevent slipping.
  6. Pipe meringue mounds: Transfer the meringue into a large piping bag fitted with your preferred nozzle. Pipe 12 to 13 mounds, each 6–7 cm (2.5 inches) wide and about 5 cm (2 inches) tall. Use a spoon to flatten tops slightly and create a shallow dent to hold the cream and fruit filling. The final pavlovas should be approximately 4 cm (1.6 inches) high after baking.
  7. Bake low and slow: Immediately after placing trays in the oven, lower the temperature to 110°C (225°F) or 100°C fan. Bake the meringues for 1 hour and 30 minutes or until dry to the touch. If still sticky, continue baking as needed; baking times may vary by oven.
  8. Cool in oven: Turn the oven off and leave the meringues inside to cool fully for at least 4 hours or preferably overnight (about 10 hours) to set properly and avoid cracking.
  9. Store properly: Once fully cooled, store mini pavlovas in an airtight container in a cool, dry place until ready to assemble.
  10. Prepare whipped cream: Beat the cold cream with sugar and vanilla extract in a large bowl on high speed until soft peaks form. This takes about 1 minute with a stand mixer or 2–3 minutes with a handheld beater. Use stabilizing techniques if desired for firmer peaks.
  11. Assemble and garnish: Just before serving, place a generous dollop of whipped cream into each meringue nest, top with a colorful assortment of diced and sliced fresh fruits, passionfruit pulp, and fresh mint sprigs. Finish with a light dusting of icing sugar for an elegant touch.

Notes

  • Note 1: Using egg whites at room temperature improves volume and fluffiness for the meringue.
  • Note 2: Cornflour and vinegar help stabilize and give the meringue its characteristic texture and structure.
  • Note 4: Baking time may vary depending on oven accuracy; pavlovas should feel dry to the touch before cooling.
  • Note 6: Keeping pavlovas in a cool, dry place prevents them from absorbing moisture and becoming sticky before assembly.
  • To stabilize whipped cream, you may add a teaspoon of cornstarch or use commercial stabilizers following package instructions.
  • Fresh seasonal fruits can be varied according to preference.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Keywords: Mini Pavlova, Meringue Dessert, Individual Pavlovas, Fruit Topped Pavlova, Whipped Cream Dessert

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