Pavlova

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Crisp on the outside and marshmallow-soft in the center, Mini Pavlovas are a delicate dessert that never fails to impress. Topped with a swirl of whipped cream and a generous handful of fresh berries, this cloud-like treat is as elegant as it is simple. Its light sweetness pairs beautifully with the tartness of the fruit, making it a favorite choice for spring and summer gatherings.

This individual-sized dessert is perfect when you want to serve something that feels special without being overly heavy. The contrast in textures—from the crisp meringue shell to the airy cream and juicy berries—creates a harmonious bite every time. Whether for a bridal shower, tea party, or a relaxed dinner finale, Mini Pavlovas are a showstopper that invite compliments and second servings.

Why You’ll Love This Pavlova Recipe

• Elegant and beautiful presentation
• Light, airy, and not overly sweet
• Naturally gluten-free
• Easy to customize with different fruits or flavored creams
• Perfect for individual servings and special occasions

Preparation Phase & Tools to Use

Before you start whipping up your pavlovas, it helps to have the right tools on hand. A stand mixer or hand mixer is essential to beat the egg whites to stiff peaks—this is the backbone of your meringue structure. A large mixing bowl ensures there’s enough room for the whites to expand while beating. You’ll also need a baking sheet lined with parchment paper for even baking, and a spatula or piping bag to shape the meringue nests. Don’t forget a fine mesh sieve to dust powdered sugar or sift cornstarch for a smooth meringue.

Each tool plays a vital role in the success of your pavlova. Beating tools are non-negotiable for getting volume, and the parchment paper prevents sticking and cracking. The sieve and spatula help you maintain the delicate texture the dessert is known for.

Preparation Tips

Room-temperature egg whites whip better than cold, so let your eggs sit out for a bit before starting. Make sure all your tools, especially the mixing bowl and beaters, are spotlessly clean and free of grease—any residue can deflate your meringue. When adding sugar, do so gradually and beat well between additions to ensure it’s fully dissolved. A shiny, stiff, and glossy meringue is your goal. Lastly, don’t rush the baking process; slow and low is the key to a crisp shell and soft center. Let them cool in the oven to avoid cracks from sudden temperature changes.

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Ingredients for This Pavlova Recipe

For the Meringue Base:

• 4 large egg whites (room temperature)
• 1 cup (200g) superfine caster sugar
• 1 tsp white vinegar or lemon juice
• 2 tsp cornstarch (cornflour)
• 1 tsp vanilla extract

For the Topping:

• 1 cup (240ml) heavy whipping cream (cold)
• 2 tbsp powdered sugar (optional, for sweetened cream)
• 1/2 tsp vanilla extract
• Fresh berries (strawberries, raspberries, blueberries, blackberries)
• Fresh mint leaves (optional, for garnish)

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Step 1: Preheat and Prepare

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. You can trace small circles (about 3 inches wide) on the paper if you want evenly sized pavlovas, then flip the parchment so the pencil marks are on the underside.

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Step 2: Whip the Egg Whites

In a large, clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually increase the speed to high and continue beating until the peaks are firm but not dry.

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Step 3: Add the Sugar Slowly

With the mixer running, begin adding the caster sugar one tablespoon at a time. Beat well after each addition to ensure the sugar dissolves. This step should take several minutes. The meringue should become thick, glossy, and hold stiff peaks. Rub a bit between your fingers—if it still feels gritty, keep beating.

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Step 4: Incorporate Vinegar, Cornstarch, and Vanilla

Once the sugar is fully dissolved, gently fold in the vinegar, cornstarch, and vanilla extract using a spatula. This helps create the classic marshmallow-like center and crisp shell.

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Step 5: Shape the Meringue

Spoon or pipe the meringue onto the prepared baking sheet in individual rounds. Use the back of a spoon to create a slight well in the center of each mound, which will hold the cream and fruit later.

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Step 6: Bake Low and Slow

Place the tray in the oven and bake for 60-75 minutes. The meringues should look dry and feel crisp to the touch. Do not open the oven during baking. Once done, turn off the oven and let them cool inside with the door slightly ajar for at least an hour. This helps prevent cracks.

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Step 7: Whip the Cream

In a chilled bowl, whip the heavy cream, powdered sugar (if using), and vanilla extract until soft peaks form. Keep it in the refrigerator until ready to use.

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Step 8: Assemble and Serve

Just before serving, top each cooled meringue nest with a generous spoonful of whipped cream. Arrange fresh berries on top and garnish with mint leaves if desired. Serve immediately and enjoy the delightful contrast of textures and flavors.

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Notes

Pavlova is all about achieving the perfect balance between a crisp outer shell and a soft, marshmallow-like interior. Using superfine sugar helps the meringue dissolve fully, avoiding a grainy texture. Letting the pavlovas cool completely in the oven after baking is just as important as the bake itself—it stabilizes their structure and prevents collapse. While this dessert is best served fresh, each component can be prepared in advance and assembled just before serving.

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Watch Out for These Mistakes While Cooking

• Using cold eggs: Egg whites at room temperature whip up faster and hold more air.
• Adding sugar too quickly: Dumping sugar all at once can deflate the meringue.
• Under-beating or over-beating egg whites: Both can ruin the meringue texture. Aim for stiff, glossy peaks.
• Opening the oven door while baking: This can lead to temperature fluctuations that crack the meringue.
• Skipping the vinegar or cornstarch: These help stabilize the structure and create the signature chewy center.

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Storage Instructions

Store leftover pavlovas (unfilled) in an airtight container at room temperature for up to 2 days. Avoid refrigerating plain meringue as humidity can make it soft and sticky. Once topped with cream and fruit, they should be consumed immediately or within a few hours. You can prepare the meringue base a day ahead and store separately from toppings until ready to serve.

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Estimated Nutrition (Per Mini Pavlova, topped)

• Calories: 180 kcal
• Carbohydrates: 26g
• Sugar: 23g
• Fat: 8g
• Saturated Fat: 5g
• Protein: 2g
• Fiber: 1g
• Cholesterol: 25mg
• Sodium: 20mg

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Frequently Asked Questions

What is the difference between a pavlova and meringue?

Pavlova has a crisp crust but a soft, marshmallow-like center, while meringues are typically dry and crisp all the way through.

Can I make pavlova ahead of time?

Yes, the meringue can be made a day in advance. Store it in an airtight container and assemble just before serving.

Why did my pavlova crack?

Cracks often occur due to rapid temperature changes. Let the pavlova cool slowly in the oven after baking.

Can I use granulated sugar instead of superfine sugar?

Superfine sugar dissolves more easily, but you can pulse granulated sugar in a food processor to make it finer.

Can I freeze pavlova?

Freezing is not recommended as it ruins the delicate texture. Fresh is best.

How do I know when the pavlova is done baking?

It should feel dry to the touch and lift easily off the parchment. The color may be slightly off-white.

Can I use other toppings besides berries?

Absolutely! Passion fruit, kiwi, mango, or citrus zest also work wonderfully.

Is pavlova gluten-free?

Yes! Pavlova is naturally gluten-free, making it great for guests with gluten intolerance.

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Conclusion

Pavlova is a stunning, light dessert that proves you don’t need complexity to create something memorable. With its beautiful appearance and customizable toppings, it’s ideal for dinner parties, holidays, or any moment that deserves a little extra celebration. Master the meringue, play with the toppings, and you’ll have a dessert that never goes out of style.

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