- Dish type
These mini pavlovas are simply exquisite! Fill with whipped cream and summer berries of your choice for a gorgeous end to a special meal.
1 person made this
- 5 egg whites, at room temperature
- 1 pinch salt
- 250g caster sugar
- 225ml double cream
- 50g caster sugar (optional)
- 200g strawberries, sliced
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat the oven to 110 C / Gas mark 1/4. Line a baking tray with baking parchment.
- Place the egg whites in a clean dry bowl. Whisk with 1 pinch salt on a low speed until soft peaks form.
- Very gradually begin adding 250g of the sugar, whisking constantly on a medium speed until thick, glossy peaks form. Spoon or pipe the meringue into 15 mini pavlovas on the prepared baking tray.
- Bake in the preheated oven for 1 hour. Then switch off the oven, and allow the meringues to cool completely with the oven door open, about 1 hour.
- Meanwhile in a clean mixing bowl, whisk the cream and 50g of caster sugar (if using) until thick.
- Spoon the whipped cream on top of the cooled mini pavlovas and decorate with sliced strawberries.
Reviews & ratingsAverage global rating:(4)
1 Coconut Whipped Cream recipe (below)
3 cups fresh fruit of your choice, ready to eat (peeled, cut, seeded, if needed)
Coconut Whipped Cream
3 cups unsweetened dried coconut (shredded or flaked)
3 cups boiling water
1 cup virgin coconut oil
Mini Pavlovas(No Ratings Yet)
Total Time: 1 hour 30 minutes
- 3/4 cup AllWhites Egg Whites
- 1 ¼ cups sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 2 cups Cool Whip
- 2 cups defrosted Cascadian Farms Organic Mixed Berries
Heat oven to 300°. Line baking sheet with parchment paper.
In a large bowl add egg whites and beat with an electric hand mix until egg whites are stiff. Gradually add in sugar, a tablespoon at a time, beating sugar into eggs after each tablespoon of sugar addition.
Continue to beat egg mixture until very thick and glossy. Add vanilla, lemon juice and cornstarch. Beat until well combines.
Add mixture to a pastry bag and pipe into 8 circle size discs on parchment paper.
Bake for 30 minutes and then turn heat off but leave pavlova in oven for an additional 30 minutes with with oven door closed.
Finish cooling on a wire rack.
Top pavlova with Cool Whip and mixed berries.
Magic Mini Pavlovas
These meringue shells are vegan thanks to an easy substitute for standard egg whites.
chickpea brine (from 15-oz. can chickpeas)
Jam or Whipped Coconut Cream (recipe below), for filling
Berries or chopped nuts for topping
cans full-fat coconut milk
- Preheat oven to 225 degrees F.
- In stand mixer with whisk attachment, beat chickpea brine and cream of tartar on medium for 5 minutes. Continue beating, adding sugar 1 tablespoon at a time. Beat 10 minutes more until medium-stiff, glossy peaks form. Beat in vanilla.
- On large parchment-lined baking sheet, spoon 8 large dollops of meringue (3" each), pressing lightly in center to form indent for filling.
- Bake 1 hour. Turn off oven let stand in oven 1 hour. Cool completely.
- Meanwhile, make the Whipped Coconut Cream: After refrigerating coconut milk overnight (avoid shaking cans so as to let cream rise to top undisturbed), scoop coconut cream from cans, reserving liquid for another use. Add to large mixing bowl. Add vanilla extract. With mixer with whisk attachment on high speed, beat until stiff peaks form.
- To serve, fill with jam or Whipped Coconut Cream top with berries or nuts. Unfilled pavlovas can be stored in airtight containers at room temperature for up to 1 week.
Nutritional Information (per serving, without filling or topping): Calories 50 Carbohydrate 13g Sodium 45mg
Mouthwatering and Easy Mini Pavlovas
These mini pavlovas are such a delicious and fun dessert! One of my favorites.
My first experience with pavlova was 10 years ago. Someone made a giant rectangular pavlova for a ladies’ Bible study I participated in. It was love at first bite!
Since then I’ve made the traditional round pavlovas, half sheet pan size rectangular pavlovas, and of course these adorable mini pavlovas.
If you’ve never had pavlova before, it’s a meringue like crust, crispy on the outside and marshmallow like in the middle, topped with freshly whipped cream and fruit.
This is also dessert that comes across as fancy, but it is inexpensive to make if you use fruit that is in season.
Once you see the simplicity of these ingredients, you’ll understand why it’s budget friendly!
- Egg whites
- Granulated sugar
- Vanilla extract
- Vinegar or lemon juice
- Heavy whipping cream
- Powdered sugar
- Fresh fruit
Use whatever fresh fruit is in season. Things like strawberries, blueberries, any other berry. Peaches and other pit fruits are also great options. You can do one fruit or a combination.
A mint leaf or two on the top would be a fun presentation options as well.
Room temperature egg whites and the bowl of sugar, cornstarch, and salt.
MINI PAVLOVA INSTRUCTIONS
- Beat room temperature egg whites until soft peaks form.
- Combine the sugar, cornstarch, and salt. Add a tablespoon at a time to the egg whites. Scrape down sides of the bowl with a rubber spatula after last tablespoon is added.
- Beat until stiff peaks form. The egg whites should feel smooth – not gritty from the sugar.
- Tap the egg whites off of the whisk. Combine the vanilla and vinegar and sprinkle over the top. Fold in gently.
- Preheat oven to 300 degrees.
- Line a large baking sheet (or two small ones) with parchment paper. Scoop the meringue onto the the sheets in 8 even piles and spread into circles making a slight indentation in the middle.
- Place in oven and turn oven down to 250 degrees. Bake for 60 minutes. They should be firm and dry (but not brown). Turn oven off and let them cool in the closed oven. (It’s easy to forget to turn the oven off… Guess how I know! Thus why these meringues are a little brown.)
- Whip the heavy cream and prepare the fruit. In the winter time, if you don’t have access to fresh fruit, you can make a simple fruit compote by boiling frozen fruit in a couple tablespoons of water (and a little sugar if needed) to make a fruity sauce. Brighten with a splash of lemon juice after cooking. Use this over the top instead of the fresh fruit.
- Assemble the mini pavlovas and enjoy!
The meringue with stiff peaks and the vanilla/vinegar mixture ready to be folded in.
One thing to know about a pavlova is that ones it’s topped with the whipped cream and fruit, you need to eat it. The meringue won’t stay crisp.
When I brought the large rectangular pavlova to a small group and a 4th of July celebration, I brought the meringue base and then serving dishes of whipped cream and fruit. Everyone topped their own. For a fancier party, you’d probably want to present the pavlova already assembled and then serve for the wow factor.
With the mini pavlovas, you could leave everything separate and serve the meringue on a platter followed by dishes of whipped cream and fruit options. Or for events that aren’t buffet style and you do have a head count, assemble and plate each mini pavlova before serving.
There’s no wrong option! Just know for storing leftovers it’s best to have all the components separate. For serving for a dinner party, you are fine to assemble everything ahead of time and serve. Leftovers that are already combined, you will want to eat within a day – the crispiness of the meringue won’t last.
Learning About Pavlova
And so, I set out to learn all about this intriguing dessert. Wikipedia defines it as “a meringue based dessert named after the Russian ballerina, Anna Pavlova”. How cool would it be to have a dish named after you?
I learned that Pavlova is traditionally a full size dessert that would be cut into wedges for individual servings, and this is how I made the first one. Though delicious, it was a bit more “rustic” in looks.
Sara suggested trying mini Pavlova the next time, so I set about reading recipes, looking at photos and decided this was the way to go.
Whether you make the full sized version or the mini’s the basics are the same. A meringue base is baked long and slow and then left in the oven to cool as the oven cools. At this point the pavlova can be stored loosely covered at room temperature for up to three days before filling.
I must admit that one full day is as long as they lasted around our house. The temptation got the best of us.
How to Make Pavlova Step by Step
Beat meringue ingredients until stiff peaks form.
Spoon the meringue into mounds.
Bake meringues in a low oven and leave inside to cool.
Place a baked, cooled meringue onto each serving plate.
Top each meringue with whipped cream.
Add a scoop of lemon curd.
Top with fresh berries and serve.
Prepare the Mini Pavlovas
Preheat the oven to 225°F. Line two baking sheets with parchment paper. Set aside.
Using a stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for about 2 minutes, or until soft peaks form.
Turn the mixer speed to medium, gradually add the Florida Crystals® Organic Raw Cane Sugar one or two tablespoons at a time, allowing some time between each addition so the sugar can mix in thoroughly.
Then, turn the speed back up to high and beat for 7-8 minutes, until the mixture forms stiff peaks and is smooth and glossy.
Turn the mixer to low and add the cornstarch, apple cider vinegar, and vanilla and mix until just combined.
Gently spoon or pipe 16 meringues into circles on the lined baking sheets, about 3 inches in diameter. Leave a well in the center of each circle so you can add toppings later.
Place the baking sheets into the oven and bake for 75 minutes. Turn off the heat and leave in the oven for 30 minutes. Do not open the oven.
Remove from the oven and cool completely.
Store at room temperature in an airtight container for up to 3 days.
Prepare the Whipped Cream
Add cold heavy cream, Florida Crystals® Organic Raw Cane Sugar, and vanilla extract into a bowl.
Whisk on high speed until the mixture forms medium-stiff peaks.
Refrigerate until ready to use.
Arrange mini pavlovas, fresh whipped cream, berries, lemon curd, caramel sauce, toasted coconut flakes, and pistachios on a tray or serving board.
Line baking sheets with cooking parchment or buttered and floured foil. Draw six 3-inch-diameter circles on the parchment at least 3 inches apart.
Mix 1/3 cup sugar with the cornstarch set aside.
With an electric mixer, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating well after each addition. Then gradually beat in cornstarch-sugar mixture until whites are stiff and glossy. Beat in vinegar and vanilla until blended. Mound mixture evenly on circles. With the back of a large spoon, make a bowl-like indentation in the center of each mound.
Bake in a 300° oven until golden and dry to touch, 50 to 60 minutes. Cool completely on pan. If making ahead, store airtight up to 1 day. With a wide spatula, carefully transfer each meringue to a plate.
Mix fruit with liqueur spoon mixture into the cavity of each meringue. Add whipped cream to taste. Garnish with mint.
Preheat the oven to 120°C. Trace the outline of four cups or glasses onto a sheet of baking paper, about 5 cm in diameter. Place the baking paper onto a baking tray.
Beat the egg whites in a mixer until frothy, about 1 minute, then add the cream of tartar and beat until soft peaks form, about 5 more minutes.
Add the sugar a little at a time, beating after each addition, until the mixture is thick and glossy with firm peaks – this takes about 10 minutes. Gently stir in a few drops of the food colouring (if using) to create a marbled effect.
Spoon the meringue onto the baking tray using the traced circles as a guide. Create a well in the centre of each meringue for the filling.
Bake for 1 hour, or until crispy on the outside but still soft on the inside. Turn off the oven and cool completely in the oven.
To make the topping, mix the cream with the yoghurt. Fold in the lemon juice. Divide between the meringues and top with the figs. Drizzle with the berry coulis.
Cook's note: Mama doesn’t have a big sweet tooth but she enjoys these little treats from time to time. They look impressive but are really the easiest things in the world to make.Recipe by: Siba Mtongana View all recipes
Siba Mtongana is a South African celebrity chef and television presenter known as the host of The Cooking Channel show Siba's Table.