Pavlova Recipe
My Mini Pavlova recipe is the perfect single-serve dessert for a date night, dinner party, or special event. The sweet meringue bakes at a low temperature so it's crisp on the outside with marshmallowy goodness on the inside. I piled it high with fluffy whipped cream and loads of fresh fruit fo
Foto: Natasha's KitchenIngredients
- 6 large egg whites (room temperature)
- 1.5 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
- 1 1/2 cups heavy whipping cream ((very cold))
- 2 tbsp granulated sugar
- 4 -5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc)
- 15 Mint leaves (for garnish, optional)
Steps
Beat - Preheat the Oven to 225˚ F. Line a large 3/4 baking sheet* with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
Fold - Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 minutes, then turn the oven off and without opening the door, let the meringue sit in the hot oven another 30 minutes. Outsides will be dry and crisp to the touch and very pale cream-colored, and insides will still be marshmallow soft.
Cool - Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature.
Make the Frosting - in a large, cold mixing bowl, combine cold whipping cream with 2 Tbsp sugar and beat on high speed for 2 to 2 1/2 minutes or until whipped and spreadable.
Assemble Pavlovas - Pipe frosting onto the pavlova and top with fresh fruit or your desired toppings.
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