Why You’ll Love This Recipe
- Elegant Presentation: The individual servings make for a beautiful display, ideal for special occasions or as a show-stopping dessert at parties.
- Versatile Toppings: Customize with your favorite fresh fruits, such as berries, kiwi, or mango, to suit seasonal availability or personal preferences.
- Make-Ahead Friendly: The meringue bases can be prepared in advance, allowing for easy assembly when you’re ready to serve.
- Gluten-Free Delight: Naturally gluten-free, making them suitable for guests with dietary restrictions.
Ingredients
- For the Meringue:
- 4 large egg whites
- 1 cup caster sugar (superfine sugar)
- 1 teaspoon cream of tartar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- For the Filling:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Topping:
- Fresh berries (strawberries, raspberries, blueberries)
- Fresh mint leaves (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Meringue:
- Preheat the oven to 320°F (160°C). Line two baking sheets with parchment paper.
- In a large, clean mixing bowl, beat the egg whites on high speed until soft peaks form.
- Gradually add the caster sugar and cream of tartar, continuing to beat until the mixture is glossy and stiff peaks form.
- Gently fold in the cornstarch and vanilla extract until well incorporated.
- Shape and Bake:
- Transfer the meringue mixture into a piping bag fitted with a star or round tip.
- Pipe small nests onto the prepared baking sheets, creating a slight indentation in the center of each to hold the filling.
- Reduce the oven temperature to 250°F (120°C) and bake for 30-35 minutes, or until the meringues are crisp and dry to the touch.
- Turn off the oven and allow the meringues to cool completely inside to prevent cracking.
- Prepare the Filling:
- In a bowl, beat the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract together until smooth and slightly thickened.
- Assemble the Pavlovas:
- Once the meringues are completely cooled, spoon or pipe the mascarpone cream into the center of each meringue nest.
- Top with fresh berries and garnish with mint leaves if desired.
- Serve immediately and enjoy!
Servings and Timing
- Servings: This recipe yields approximately 12 mini pavlovas.
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
- Cooling Time: 1 hour (in the oven)
Variations
- Chocolate Pavlova: Sift 2 tablespoons of cocoa powder into the meringue mixture for a chocolate-flavored base.
- Lemon Curd Filling: Replace the mascarpone cream with tangy lemon curd for a zesty twist.
- Tropical Theme: Top with diced mango, passion fruit pulp, and toasted coconut flakes for an exotic flavor profile.
Storage/Reheating
- Storage: Store unfilled meringue shells in an airtight container at room temperature for up to 2 days.
- Filling and Serving: It’s best to fill the meringues just before serving to maintain their crisp texture.
- Reheating: Meringues do not reheat well; however, if they become soft, you can crisp them up by placing them in a 250°F (120°C) oven for about 10 minutes.
FAQs
What is the origin of Pavlova?
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is believed to have been created in her honor during her tours to Australia and New Zealand in the 1920s. Both countries claim to have invented this iconic dessert.
Can I make Pavlova in advance?
Yes, you can prepare the meringue shells up to 2 days in advance. Store them in an airtight container at room temperature. Assemble with the filling and toppings just before serving to maintain the meringue’s crispness.
Why did my meringue crack?
Cracking can occur if the meringue cools too quickly. To prevent this, allow the meringue to cool gradually by turning off the oven and leaving the door slightly ajar after baking.
How do I know when the meringue is properly baked?
A properly baked meringue will be crisp on the outside and slightly soft on the inside. It should easily lift off the parchment paper without sticking.
Mini Pavlovas
- Total Time: 1 hour 55 minutes
- Yield: 12 mini pavlovas
- Diet: Gluten Free
Description
Mini Pavlovas are elegant, gluten-free desserts with a crisp meringue base, a soft marshmallow-like center, and versatile toppings like mascarpone cream and fresh berries. Perfect for gatherings or celebrations, these customizable treats offer an indulgent yet light option for any occasion.
Ingredients
For the Meringue:
- 4 large egg whites
- 1 cup caster sugar (superfine sugar)
- 1 teaspoon cream of tartar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- Fresh berries (strawberries, raspberries, blueberries)
- Fresh mint leaves (optional)
Instructions
- Prepare the Meringue:
- Preheat oven to 320°F (160°C). Line two baking sheets with parchment paper.
- Beat egg whites on high until soft peaks form. Gradually add caster sugar and cream of tartar, beating until glossy with stiff peaks.
- Fold in cornstarch and vanilla extract gently.
- Shape and Bake:
- Transfer meringue to a piping bag and pipe nests onto the baking sheets, creating an indentation in each.
- Reduce oven temperature to 250°F (120°C). Bake for 30-35 minutes, until crisp. Cool meringues inside the oven with the door ajar.
- Prepare the Filling:
- Beat mascarpone, whipping cream, powdered sugar, and vanilla extract until smooth and thickened.
- Assemble the Pavlovas:
- Fill cooled meringue nests with mascarpone cream.
- Top with fresh berries and garnish with mint leaves. Serve immediately.
Notes
- For a chocolate twist, add cocoa powder to the meringue.
- Store unfilled meringues in an airtight container for up to 2 days.
- Assemble just before serving to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
