Description
Mini pavlova is a stunning and light dessert perfect for impressing guests without spending all day in the kitchen.
Ingredients
Scale
- 4 large egg whites
- 1 cup superfine sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 cup mascarpone cheese
- 1 cup heavy cream
- Fresh seasonal fruits (raspberries, blueberries, strawberries)
- Mint leaves (optional)
- Grated lemon zest (optional)
Instructions
- Preheat the oven to a low temperature (around 250°F or 120°C).
- In a mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gradually add the superfine sugar while continuing to beat until the mixture is glossy and thick.
- Gently fold in cornstarch and vinegar.
- On a baking sheet lined with parchment paper, pipe small nests using the meringue mixture.
- Bake for at least one hour. Turn off the oven and let the pavlova cool completely inside.
- Once cool, whip the mascarpone and heavy cream with a bit of powdered sugar until thick.
- Assemble by spreading the cream over each pavlova, topping with fresh fruits, mint leaves, and lemon zest if desired.
Notes
You can prepare the pavlovas a day in advance. Store in a sealed container to keep them from becoming sticky.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova
- Calories: 200
- Sugar: 20g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini pavlova, dessert, easy recipe, party dessert, light dessert
