This super easy Mini Pavlova Cake is light, fluffy, not too sweet, and it’s a delicious springtime dessert, topped with your favorite fresh fruits and berries.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- FOR THE MERINGUES:
- 4 Large egg whites at room temperature
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ tablespoon Lemon juice
- 1-½ tsp Cornstarch
- FOR THE WHIPPED CREAM:
- 1-½ cup Heavy whipping cream – Very cold, refrigerated overnight
- 2 tablespoons Granulated sugar
- 1-½ tsp Vanilla Extract – Or A Jar Of Vanilla (seeds Of)
- FOR GARNISH :
- 4 cups Choice of fresh fruit – such as blueberries, raspberries, sliced strawberries, mango, passion fruit, etc.
- Fresh mint leaves – To garnish (optional)
Preparation
To make the mini pavlova cake:
Preheat oven to 300˚F (150°C) and line a large baking sheet with parchment paper.
With an electric mixer, beat the egg whites on high speed for 1 minute, until they form soft peaks. Gradually add sugar and continue beating on high speed for 10 minutes or until stiff peaks form. Stir in vanilla, lemon juice and cornstarch, then whisk on low for 15 seconds to incorporate.
Transfer the meringue to a piping bag. Use the top or bottom of a 4.5 inch (12 cm) cup to draw 5-6 circles on the prepared parchment paper. The diameter may vary slightly and it will dictate the size of your pavlovas. Flip the parchment over so the ink is on the bottom.
Pipe the meringue using your circles as a stencil and shape it like a bird’s nest. Place the baking sheet in the oven and immediately reduce the temperature to 225˚F (100°C).
Bake at 225˚F (100°C) for 1 hour and 30 minutes, then turn off the oven and let the meringue sit in the hot oven for another 30 minutes. Don’t open the door to peek!
For the whipped cream:
Add the ice cream to the bowl of an electric mixer with the sugar and vanilla. Whisk continuously for about 10 minutes, or until almost stiff peaks form. Keep it refrigerated until ready to use.
To assemble:
Once the pavlovas have cooled completely, transfer them to a plate. Garnish with a dollop of whipped cream and fresh fruit of your choice.
