Description
Delightful mini pavlovas combining airy meringue, rich cream, and vibrant fresh fruits, perfect for holiday celebrations.
Ingredients
Scale
- 160 ml / 2/3 cup egg whites (approximately 5 – 6 large eggs)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour / cornstarch
- 1 tsp white vinegar
- 1 1/2 cups heavy/thickened cream
- 1/2 cup mascarpone (optional)
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Assorted fruits (strawberries, mangoes, blueberries, raspberries, kiwis, passionfruit pulp)
- Small mint sprigs for garnish
- Icing sugar / powdered sugar for dusting
Instructions
- Preheat your oven to 120°C (250°F).
- Beat egg whites in a clean bowl until soft peaks form.
- Gradually add sugar while beating until glossy and holds stiff peaks (approximately 10 minutes).
- Gently fold in cornflour and vinegar to the meringue mixture.
- Spoon circles of meringue onto a lined baking sheet, forming small nests.
- Bake for 1 hour until meringues are crisp to the touch, then leave the oven door ajar to cool slowly.
- Beat cream, mascarpone, sugar, and vanilla until stiff peaks form.
- Once cooled, dollop whipped cream onto each pavlova and top with assorted fruits and passionfruit pulp.
- Dust with icing sugar just before serving.
Notes
Ensure your mixing bowl and whisk are grease-free when beating egg whites. Feel free to experiment with seasonal fruits for toppings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova
- Calories: 175
- Sugar: 20g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg