Beyond Our Sky

Mini Pavlovas

Pavlova is one of my favourite desserts with its crisp shell and soft interior. This is a mini version of a recipe I’ve done a few times in the past.

These pavlovas are pretty simple to make and only require a handful of ingredients. I prefer making one large pavlova rather than indivudal ones, because I find that the texture of the shell is crispier and inside is softer. Nontheless, I wanted to share with you a different presentation.

You can decorate these with whatever seasonal fruit you prefer. I love using fresh strawberries and passionfruit. I also made a lemon curd as well (recipe here from Gather & Feast) which was placed in the devit of cream. However, I actually prefer it without the lemon curd as it overpowered the meringue.

I posted a short reel on Instagram showing you how I assembled these. I used a plain round nozzle to pipe the meringue, but you also do simply dollop the mixture onto the baking sheet or use to a star nozzle to create swirls. It is all very customisable.

I hope you have a great week and let me know if you have any questions about the recipe!

 

Mini Pavlovas

Makes 8-10 individual pavlovas.

Ingredients

  • 4 large egg whites, room temperature
  • 200g caster sugar
  • 2 tsp cornflour
  • 1 tsp vanilla bean paste
  • 1 tsp vinegar

To decorate:

  • 300mL thickened cream
  • 1/2 tsp vanilla bean paste
  • Fruit of your choice (strawberries, passionfruit etc.)

Method

  1. Preheat oven to 150°C. Line two baking trays with parchment paper.
  2. Using an electric mixer fitted with a whisk attachment, beat egg whites on low speed. Gradually increase the speed until soft peaks form. Very gradually add the sugar, a tablespoon at a time, whilst beating on medium-high speed. Once all the sugar is added, beat on high speed for 5-7 minutes until stiff peaks form.
  3. Sift in the cornflour, and add the vanilla and vinegar. Gently fold until completely combined.
  4. Transfer the meringue into a piping bag fitted with a plain round nozzle. Pipe the meringue  onto the baking tray creating large individual mounds. Use a offset spatuala or teaspoon to create an indent/divet in the centre.
  5. Place into preheated oven (on bottom rack) and reduce temperature to 120°C. Bake for 40-45 minutes.
  6. Once cooked, turn the oven off. Leave meringues in the oven with the door ajar to dry out and cool completely.
  7. Whip the cream and 1/2 tsp of vanilla to stiff peaks. Decorate the cooled meringues with the whipped cream and fruit of your choice.