Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Pavlovas with Fresh Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews
  • Author: Susan
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand
  • Diet: Vegetarian

Description

This Mini Pavlovas recipe creates delicate, crispy meringue nests with a marshmallowy center, topped with whipped cream and fresh fruits. Perfect as a light dessert for any occasion, these pavlovas combine the sweetness of sugar with the tang of vinegar and cornstarch to stabilize and prevent cracks, finished with luscious cream and vibrant fruit toppings.

Ingredients

Scale

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
  • 1/2 cup mascarpone (optional for stabilising)
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

Toppings (choose any)

  • Strawberries, diced into 1cm / 1/3″ cubes
  • Mangoes, diced into 1cm / 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 the egg whites while they are still cold from the fridge. Measure out 160 ml (2/3 cup) of egg whites, usually from 5 to 6 large eggs. Set aside to come to room temperature for 30 minutes to ensure better fluffiness when beaten.
  2. Preheat oven: Preheat your oven to 150°C (325°F) for all types of ovens.
  3. Beat egg whites and add sugar: Using a stand mixer or electric beater, beat the egg whites on high for 1 minute. Then, while continuing to beat, add the caster sugar one dessert spoon at a time until fully incorporated.
  4. Beat to stiff peaks: Continue beating on high for 8 minutes until the mixture is fluffy, glossy, and no sugar granules remain when rubbed between your fingers. Add the white vinegar and cornflour, then beat for another 30 seconds to combine.
  5. Prepare baking trays: Dab a small amount of meringue on the corners of two trays, then cover the trays with baking paper (parchment) to keep it in place.
  6. Pipe meringue nests: Transfer the meringue mixture into a large piping bag fitted with your preferred nozzle. Pipe 12 to 13 mounds about 6 to 7 cm (2.5 inches) wide and 5 cm (2 inches) tall. Use a spoon to flatten the tops slightly and create a slight dent in the center to hold the cream and fruit. The finished pavlovas should be approximately 4 cm (1.6 inches) high.
  7. Bake pavlovas: Place both trays in the oven and immediately reduce the temperature to 110°C (225°F) or 100°C (fan-assisted). Bake for 1 hour and 30 minutes until the pavlovas feel dry to the touch. If they remain sticky, continue baking as needed since exact times vary by oven.
  8. Cool in oven: Turn the oven off and leave the pavlovas inside to cool completely for at least 4 hours or overnight (around 10 hours) to finish drying and setting.
  9. Store pavlovas: Once cooled, store the pavlovas in an airtight container in a cool, dry place until ready to assemble.
  10. Prepare whipped cream: Beat the cold heavy cream, caster sugar, vanilla extract, and mascarpone (if using) on high until soft peaks form. This takes about 1 minute with a stand mixer or 2 to 3 minutes with a hand-held beaters.
  11. Assemble and serve: Just before serving, spoon a generous dollop of whipped cream into each pavlova nest. Top with your choice of fresh fruit and dust lightly with icing sugar.

Notes

  • Use fresh eggs for the best fluffiness; avoid carton egg whites as they do not whip as well.
  • Separating egg whites from cold eggs is easier; measure carefully to get 160 ml for consistent results.
  • White vinegar and cornflour stabilize the pavlovas and help prevent cracking.
  • Adding mascarpone to whipped cream stabilizes it, allowing you to prepare it a day ahead without losing fluffiness.
  • To achieve fully crisp pavlova nests without marshmallow centers, pipe a spiral base with two layers forming a wall, bake for 2 to 2.5 hours, then cool as described.
  • Store pavlovas in airtight containers once fully cooled to prevent stickiness from humidity.
  • Best served on the day they are removed from the oven; the meringue shell stays crisp for 2 to 3 days, but the marshmallow center deflates gradually.
  • Assemble just prior to serving to prevent the cream from soaking into the pavlova and making it soggy.

Find it online: https://stoveandlove.com/mini-pavlovas-with-fresh-fruit-recipe/