Christmas Mini Pavlovas
Delightful, airy mini pavlovas topped with whipped cream and seasonal fruits, perfect for holiday gatherings.
Servings: 8 servings
Calories: 120kcal
Ingredients
For the Pavlovas
- 160 ml egg whites (approximately 5 – 6 large eggs) The star ingredient for achieving that fluffy, airy texture.
- 1.25 cups caster sugar (superfine sugar) Sweetens the pavlova and contributes to that delightful crispiness.
- 2.5 tsp cornflour / cornstarch Adds a touch of stability to the meringue.
- 1 tsp white vinegar Helps achieve the perfect chewy center.
For the Whipped Cream
- 1.5 cups heavy/thickened cream The base for a rich and luxurious whipped topping.
- 0.5 cups mascarpone (optional) For an extra decadent layer.
- 3 tbsp caster sugar / superfine sugar A little sweetness for the cream.
- 1 tsp vanilla extract Adds a warm and inviting aroma.
For Topping
- Assorted fruits (strawberries, mangoes, blueberries, raspberries, kiwis, passionfruit pulp) For a burst of flavor and color.
- Small sprigs mint For garnish.
- Icing sugar powdered sugar For a delicate dusting before serving.
Instructions
Preparation
- Preheat your oven to 120°C (250°F).
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, while continuously beating on high speed for about 10 minutes until glossy with stiff peaks.
- Gently fold in the cornflour and vinegar using a spatula, being careful not to deflate the mixture.
Baking
- On a baking sheet lined with parchment paper, spoon circles of the meringue mixture about 10 cm (4 inches) in diameter, creating slight indents for toppings.
- Bake for approximately 1 hour until the pavlovas are crisp and dry, then turn off the oven and leave the door ajar to cool completely.
Whipping Cream
- In another bowl, beat the cold cream, mascarpone (if used), sugar, and vanilla extract until stiff peaks form.
Assembly
- Once the pavlovas have cooled, dollop whipped cream into the center of each.
- Garnish with assorted fruits and drizzle with passionfruit pulp.
- Dust with icing sugar just before serving.
Notes
For best results, use room temperature eggs and avoid making meringues on humid days. You can experiment with different flavors by adding citrus zest to the cream or using holiday-themed decorations.