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
