Mini egg pavlovas are a charming twist on the classic dessert, offering individual-sized portions of light and airy meringue nests topped with a luscious combination of whipped cream and fresh fruits. These mini pavlovas are not only visually stunning but also incredibly delicious, making them a perfect choice for elegant gatherings, afternoon tea parties, or simply as a delightful treat to enjoy any time of day. With their delicate meringue shells and vibrant fruit toppings, mini egg pavlovas are sure to impress both your eyes and your taste buds.
Pavlova is a popular dessert with origins in both Australia and New Zealand, named after the Russian ballerina Anna Pavlova. It typically consists of a crisp meringue base topped with whipped cream and fresh fruits. This recipe takes the traditional pavlova concept and transforms it into adorable mini versions, each offering a perfect balance of sweetness, lightness, and freshness.
Mini Egg Pavlova
Ingredients
For the Mini Pavlovas
- 3 large egg whites at room temperature
- ¾ cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
For the Topping
- 1 cup heavy cream chilled
- 2 tablespoons powdered sugar
- Fresh berries such as strawberries, blueberries, raspberries
- Mint leaves for garnish optional
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and set aside.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
- Sprinkle the cornstarch over the meringue and gently fold it in, followed by the white vinegar and vanilla extract. Be careful not to deflate the meringue.
- Spoon the meringue mixture onto the prepared baking sheet, forming 6 small nests with indentations in the center for the filling.
- Bake the mini pavlovas in the preheated oven for 1 hour, or until they are crisp and dry on the outside. The insides should remain soft and marshmallow-like.
- Once baked, turn off the oven and let the mini pavlovas cool completely with the oven door slightly ajar.
- While the pavlovas are cooling, prepare the topping. In a mixing bowl, beat the chilled heavy cream and powdered sugar until stiff peaks form.
- Spoon a dollop of whipped cream into the center of each cooled mini pavlova.
- Top the whipped cream with fresh berries and garnish with mint leaves, if desired.
- Serve and enjoy these delightful mini egg pavlovas as a light and elegant dessert that’s perfect for any occasion!
Notes
- Ensure that your mixing bowl and beaters are completely clean and free of any grease or residue before whipping the egg whites. Any grease can prevent the egg whites from reaching their full volume.
- You can customize the topping by using any combination of fresh fruits you like. Try using kiwi slices, mango chunks, or passion fruit for a tropical twist.
- For added flavor, you can fold a tablespoon of fruit jam or lemon curd into the whipped cream before topping the pavlovas.
- Store any leftover mini egg pavlovas in an airtight container at room temperature for up to 2 days. Keep the whipped cream and fruit topping separate and assemble just before serving for the best texture.
