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
Scale
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