I love Pavlovas. Pretty simple dessert and can be stunning to serve. You can do one bit one, cake size or individual ones. So many different toppings and fillings to chose from. Great to use the fruits that are in season.
Perfect Mini Pavlovas
Mini Pavlovas are a beautiful, bite sized dessert for any occasion. Crispy on the outside and chewy on the inside. You can fill them with just whipped cream or can fill with lemon curd(which I like) or even a mousse!
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Ingredients
Meringue
4 egg Whites
1 cup white sugar
1/2 tsp vanilla
1 tsp white vinegar
1/2 tsp cream of tartar
1 tsp corn starch
pinch of fine salt
Whipped Cream:
1 1/2 cups heavy whipping cream
2 Tbsp fine white sugar
1 tsp gelatin
2–3 tsp water
Lemon Curd:
3 eggs
1 cup white sugar
1/3 cup lemon juice
1/4 cup butter
2 tsp lemon zest
berries for topping
crushed pistachios
Instructions
Preheat oven to 225F
Line baking sheet with parchment paper and set aside.
Meringue
Add egg whites to bowl of your mixer, add a pinch of salt and mix on high speed until they become foamy(about 1 minute). With mixer running gradually add your sugar and beat for about 9-10 minutes until stiff peaks form. Mixture should be thick, glossy and smooth.
Fold in your vanilla, corn starch and cream of tartar.
Put meringue into a piping bag, you can use tip of your choice or even cut the end of bag off. Pipe onto parchment paper in circle 2″ apart.
Indent each pavlova with a teaspoon to allow for a filling.
Bake for about 1 hour, maybe 15mins more. Turn off the oven and leave in there overnight.
The outside will be dry, crispy and off white.
Lemon Curd – can be made day in advance
Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Whipped Cream – make day of use
In a medium bowl add your cream and sugar and beat until it forms stiff peaks, around 3-4 mins.
Dissolve gelatin in warm water then add to cream beat for another 10 -15 seconds. This helps to make a thicker cream which is easier to pipe and will not get soggy as fast.
For assembly spoon your lemon curd into the centre on the meringues. Pipe or spoon on the whipped cream. Top with crushed pistachios and berries.
- Prep Time: 30mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Difficult
