My Mini Pavlova recipe makes a stunning, elegant dessert. It is made with light meringue and Mascarpone filled with fresh berries. This is a beautiful holiday dessert that’s perfect for parties.
Individual pavlovas made with Mascarpone and homemade whip cream filling are irresistible. You will have everyone asking for the recipe.
The pavlova meringue is the most critical component of this recipe. The pavlova meringue recipe is different from the regular meringue. Crispy on the outside and soft inside are the best pavlovas recipes. This requires adding cornstarch to your mixture.
My family requests this holiday recipe year after year.
What is Pavlova?
Pavlovasare meringue desserts with a cream topping and fresh fruit garnish. The inside is light and fluffy, with a crispy meringue crust. It is traditionally served as one large cake. I prefer mini Pavlovas. It is a trendy dessert, especially as a Christmas dessert.
Cream of tartar
- Fresh fruits ( of your choice; I use blueberries and raspberries ).
How to make Pavlovas
How to make Pavlova Meringue
- Heat oven at 320degF. Two baking tins should be lined with parchment paper.
- Use an electric mixer to beat the egg whites quickly in a large bowl.
- Slowly add the sugar to the cream of tartar, and continue beating at high speed. Mix in the cornstarch and vanilla extract. Beat until stiff peaks form.
- Pipe the meringue on the prepared tins. Pipe a small circle first, then pipe around the edges to create a well.
- Place one baking tin into the oven, and immediately reduce the temperature to 245degF.
- Bake for 30 minutes. Then, reduce the heat to 200 degrees F.
- Bake the meringue until it is dry. Close the oven halfway and turn off the heat. Allow the meringues to cool off in the oven. This will keep the temperature from rising too quickly, causing meringue cracks.
Individual Pavlovas Filling
- Mix the Mascarpone with the powdered sugar vanilla in a large bowl until smooth. Whip the cream in a large bowl until it becomes thick. Use a rubber spatula to add the whipped cream to the Mascarpone slowly.
- Pipe or spoon the filling in the holes of the mini Pavlovas. Serve with fresh berries or mint leaves.
- Serve immediately
How to Separate Egg Whites From Yolks
This recipe requires egg whites. These are the methods you can use to separate yolks and egg whites. Keep eggs chilled before cracking. It is easier to separate the egg whites from the cold eggs.
- Place the egg in your handover bowl. The yolk should be caught with your palm. Let the white drip into a bowl.
- Alternatively, crack the egg on the shell. Split the egg in half, place it in a bowl, and tilt the egg halves in a circular motion to capture the yolk. The white will then drip into the bowl.
- You can also crack the egg onto a slotted teaspoon. The yolk will stick to the spoon, allowing the white to seep into the bowl.
Mini Pavlova Recipe Tips
- Proper baking is critical. Bake the pavlovas at low temperatures to avoid burns and cracks. It is best to heat the oven to a higher temperature first and then lower it as you bake the pavlovas.
- Wait to take out the baking sheet. The mini pavlovas should be left in the oven for cooling down. This will prevent cracks from your pavlova meringue.
- The topping and decoration should be added before the meringue is served.
- You don’t need a piping bag just cut the end of large plastic bags. You can also use a spoon. This mini pavlova recipe does not require a piping tip.