Looking for a festive and delicious dessert to impress your guests this holiday season? Look no further than these Christmas Mini Pavlovas! These sweet and crunchy meringue nests topped with whipped cream and fresh fruit are a show-stopper at any gathering.
Why You’ll Love This Recipe?
- These mini pavlovas are a perfect combination of crispy meringue, velvety whipped cream, and juicy fruit, creating a delightful texture and flavor experience.
- With minimal prep time, you can whip up these beauties in advance and assemble them just before serving, making them ideal for holiday parties or special occasions.
Ingredient Notes:
- Egg whites: The key to a successful pavlova is using room temperature egg whites to achieve maximum volume when whipping.
- Caster sugar: This fine sugar dissolves easily into the meringue, creating a smooth and glossy texture.
- Cornflour: Adding cornflour helps to create a chewy center in the meringue.
- White vinegar: A small amount of vinegar helps stabilize the meringue and creates a marshmallow-like texture.
Whipped cream:
- Heavy/thickened cream: Make sure the cream is cold before whipping for best results.
- Mascarpone: Optional but adds richness and stability to the whipped cream.
- Caster sugar: Sweetens the cream.
- Vanilla extract: Adds a hint of flavor to the whipped cream.
Toppings – choose from a variety of fruits such as strawberries, mangoes, blueberries, raspberries, kiwi, or passionfruit. Finish with a dusting of icing sugar for a final touch.
Step-by-Step Instructions:
- Preheat your oven to 120°C (250°F) and line a baking tray with parchment paper.
- In a clean, dry bowl, whisk the egg whites until stiff peaks form.
- Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk until the meringue is glossy and holds stiff peaks.
- Gently fold in the cornflour and white vinegar.
- Spoon the meringue onto the prepared baking tray to form small nests.
- Bake for 1 hour, then turn off the oven and leave the pavlovas to cool completely.
- Whip the cream with sugar and vanilla until soft peaks form.
- Top each pavlova with a dollop of whipped cream and your choice of fruit.
- Finish with a sprinkle of icing sugar before serving.
Helpful Tips:
- Make sure your mixing bowl and utensils are clean and free of any grease to ensure the meringue whips up properly.
- To prevent the pavlovas from cracking, avoid opening the oven door during baking.
- For extra stability, add a spoonful of mascarpone to the whipped cream.
Expert Tips for the Best Results:
- To add a festive touch, try incorporating crushed candy canes into the whipped cream for a peppermint flavor.
- Experiment with different fruit combinations to create your own unique pavlova creations.
- For a shortcut, you can use store-bought meringue nests instead of making your own.
Serving Suggestions:
Serve these Christmas Mini Pavlovas as a light and elegant dessert after a holiday meal. Pair them with a glass of champagne or a fruity cocktail for a perfect finish to your celebration.
Storage and Reheating Tips:
Store any leftover pavlovas in an airtight container in the refrigerator for up to 2 days. Keep the whipped cream and fruit separate until ready to serve to prevent sogginess. Simply assemble the pavlovas just before serving for the best texture.
Frequently Asked Questions:
- Can I make the pavlovas ahead of time? Yes, you can bake the meringue nests in advance and store them in an airtight container until ready to assemble.
- Can I use different fruits for the topping? Absolutely! Feel free to customize your pavlovas with your favorite fruits or seasonal options.
- How do I prevent the whipped cream from deflating? Make sure the cream is cold before whipping and avoid overmixing to keep it light and fluffy.
Conclusion:
Now that you have the recipe for these delightful Christmas Mini Pavlovas, it’s time to get baking! Whether you’re hosting a holiday party or simply craving a sweet treat, these mini pavlovas are sure to impress. Try them out and share your experience with us!
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Christmas Mini Pavlovas
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 mins
- Yield: 6–8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: General
- Diet: Vegetarian
Description
These Christmas Mini Pavlovas are delightful individual desserts with crispy meringue shells topped with whipped cream and a variety of fresh fruits. Perfect for holiday gatherings or special occasions.
Ingredients
Meringue:
- 160 ml / 2/3 cup egg whites (5 – 6 large eggs)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour / cornstarch
- 1 tsp white vinegar
Whipped cream:
- 1 1/2 cups heavy/thickened cream (whipping cream), COLD
- 1/2 cup mascarpone, OPTIONAL for stabilising
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
Toppings:
- Strawberries, mangoes – diced into 1cm / 1/3″ cubes
- Blueberries, raspberries, kiwi sliced, passionfruit pulp
- Small mint sprigs
- Icing sugar / powdered sugar, for dusting
Instructions
- Make Meringue: Beat egg whites until stiff peaks form, gradually add sugar, then fold in cornflour and vinegar. Shape into mini pavlovas and bake until crisp.
- Whip Cream: Beat cold cream, mascarpone (if using), sugar, and vanilla until stiff peaks form.
- Assemble: Top mini pavlovas with whipped cream and assorted fruits. Finish with a dusting of icing sugar.
Notes
- Ensure egg whites are at room temperature for maximum volume.
- Mascarpone in the whipped cream adds richness and stability.
- Experiment with different fruit combinations for variety.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg