Description
Delightful mini pavlovas topped with whipped cream and fresh fruit, perfect for any occasion.
Ingredients
- 160 ml (2/3 cup) egg whites (about 5-6 large eggs)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour (cornstarch)
- 1 tsp white vinegar
- 1 1/2 cups heavy/thickened cream (whipping cream), cold
- 3 tbsp caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 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
- Preheat your oven to 150°C (325°F).
- Separate the egg whites from the yolks and allow them to come to room temperature for about 30 minutes.
- Beat the egg whites until foamy, gradually adding the caster sugar until glossy and fluffy.
- Incorporate the vinegar and cornflour into the meringue mixture, mixing for another 30 seconds.
- Pipe or dollop the meringue onto parchment-lined trays, shaping them into small nests.
- Bake in the oven at 110°C (225°F) for 1.5 hours.
- Cool the pavlovas inside the oven for about 4 hours or overnight.
- Whip the cream with sugar and vanilla extract until soft peaks form.
- Fill each nest with whipped cream and top with fresh fruits and mint sprigs. Dust with icing sugar before serving.
Notes
Store pavlovas in an airtight container at room temperature to keep them crisp. Assemble just before serving to prevent sogginess.