Mini Pavlovas with Whipped Cream & Fresh Fruit
Light, delicate and melt-in-your-mouth, these mini pavlovas are topped with softly whipped cream and fresh fruit. A beautiful, simple dessert that's perfect for entertaining.
Prep time
20 min
Cook time
1 hr 15 min
Serves
8 mini pavlovas
Ingredients
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Meringue
- 4 largeegg whites, at room temperature
- 1 cupcaster (superfine) sugar
- 1 tspwhite vinegar
- 1 tspcornstarch
- ½ tspvanilla extract
To Top
- 1½ cupsheavy whipping cream
- 2 tbspicing sugar
- 1 cupfresh strawberries, sliced
- 1 canmandarin segments, drained (or fresh)
- to drizzlepassionfruit pulp or mango coulis
Ingredients
Meringue
- 4 largeegg whites, at room temperature
- 1 cupcaster (superfine) sugar
- 1 tspwhite vinegar
- 1 tspcornstarch
- ½ tspvanilla extract
To Top
- 1½ cupsheavy whipping cream
- 2 tbspicing sugar
- 1 cupfresh strawberries, sliced
- 1 canmandarin segments, drained (or fresh)
- to drizzlepassionfruit pulp or mango coulis
Instructions
Make the Meringue
- 1
Preheat oven to 225°F. Line a baking sheet with parchment.
- 2
Beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, beating on high until stiff, glossy peaks form and the sugar is fully dissolved (rub a little between your fingers — it should feel smooth, not gritty).
- 3
Fold in the vinegar, cornstarch, and vanilla.
- 4
Spoon 8 mounds onto the parchment, using the back of a spoon to create a slight indent in the centre of each.
- 5
Bake at 225°F for about 1 hour and 15 minutes, approximately, until the outsides feel dry and set. Turn the oven off, crack the door slightly, and let them cool completely inside for at least 1 hour, or until completely cool.
Assemble
- 1
Whip the cream with icing sugar until soft peaks form.
- 2
Spoon whipped cream into the indent of each pavlova.
- 3
Top with sliced strawberries and mandarin segments.
- 4
Drizzle with passionfruit pulp just before serving.
Melissa's Notes
Pavlovas are best assembled just before serving — the meringue will soften once topped. The shells can be made a day ahead and stored in an airtight container at room temperature.
Nutrition Information
Per pavlova — based on 8 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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