Description
This Mini Pavlova Dessert is a delightful meringue-based treat featuring crisp, marshmallow-soft nests topped with freshly whipped cream and vibrant fresh fruits. Light, airy, and visually appealing, it makes for an elegant dessert perfect for special occasions or a refreshing summer indulgence.
Ingredients
Scale
Meringue
- 6 large egg whites (room temperature)
- 1½ cups granulated sugar
- ½ tbsp lemon juice
- ½ tbsp vanilla extract
- 2 tsp cornstarch
Whipped Cream
- 1½ cups (very cold) heavy whipping cream
- 2 tbsp powdered sugar
Toppings
- 4–5 cups fresh fruit (blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.)
- 15 small mint leaves (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 200°F and line a large baking sheet with parchment paper to prepare for baking the meringue nests.
- Beat Egg Whites: Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form. This initial step aerates the eggs to create volume.
- Add Sugar: With the mixer running on high, gradually add the granulated sugar one tablespoon at a time, and continue beating for 10 minutes or until stiff, glossy peaks form, ensuring the meringue is smooth and shiny.
- Fold Ingredients: Gently fold in the lemon juice and vanilla extract using a spatula, followed by the cornstarch. Mix just until well blended without deflating the mixture.
- Pipe Meringue: Transfer the meringue to a piping bag fitted with a 1M star tip and pipe 3 to 3½-inch wide nests onto the prepared parchment paper. Make an indentation in the center of each nest with a spoon to hold the toppings later.
- Bake: Bake the meringue nests for 1 hour and 15 minutes. Then turn off the oven and let them cool inside with the door closed for 3-4 hours until completely cool. The outside should be crisp, and the inside soft and marshmallow-like.
- Prepare Whipped Cream: In a cold bowl, beat the very cold heavy whipping cream with powdered sugar for 2 to 2½ minutes or until spreadable soft peaks form.
- Assemble Pavlovas: Once the meringue nests have cooled completely, pipe or spoon the whipped cream into the indentation of each nest, then top with fresh fruit of your choice.
- Garnish and Serve: Optionally garnish with small mint leaves and serve the mini pavlovas within 3 hours for best texture and freshness.
Notes
- Ensure egg whites are at room temperature for better volume when beating.
- Do not open the oven door while the meringue is cooling to prevent cracking.
- Use fresh, high-quality fruits to enhance the flavor and presentation.
- Serve pavlovas the same day they are assembled to enjoy optimal crispness and creaminess.
- Be sure to beat the cream just until soft peaks form to avoid over-whipping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Keywords: Mini Pavlova, meringue dessert, whipped cream dessert, fresh fruit pavlova, easy pavlova recipe, gluten free dessert, summer dessert
