Mini Pavlova Recipe – crispy meringue made into single servings! Topped with fresh whipped cream and berries for a light and delicious dessert any time.
This post is sponsored by Princess Cruises. All thoughts and opinions are 100% my own.
Recently I had the opportunity to go an an Alaska Cruise with Princess Cruises. Alaska was on my must visit list for a very long time, it was actually the 50th state for me to visit! And to say it was amazing is an understatement. I am actually going back with my family next year because I loved it so much.
So if you know one thing about going on a cruise, you know there is a lot of delicious food. I mean, you can get food pretty much any time of day. And one of my favorite things to try are all the different desserts. I mean Chocolate Milkshakes are pretty epic while sailing through Glacier Bay. But the pastry chefs on the ship are pretty darn talented.
I first had pavlova when went to New Zealand when my son was in kindergarten. There is a big debate if pavlova is from New Zealand or Australia. I personally don’t care where it is from, as long as I get to eat it! It quickly has become one of my favorite desserts.
This pavolva recipe is super simple to make. You really just let the mixer do the work. It beats the egg whites like crazy, then you add in some sugar and some crazy stuff happens. You go from egg whites to this thick, sticky, glossy white cream. Then you just bake. You can use a hand mixer to make pavlova, but I am not sure it is something you can do just by hand.
So what is pavlova? It is really just meringue that is topped with whipped cream and fruit. Often times it is served with berries, but in New Zealand we had it with passion fruit and kiwi. So you can mix up the toppings. I will admit I did put a spoonful of Nutella in mine once. And will be doing it again, because it was crazy good.
On the cruise the Horizon Court buffet had tiny mini pavlovas one afternoon, which were just perfect. That way I was able to try the coconut cream pie, the cookies and everything else! At home I still made mini pavlova, but I made them a little bigger. You can either put the meringue in a bag and pipe circles onto a baking sheet. Or you can just use spoons and put dollops of meringue on the baking sheet and shape with a spoon. One is rustic and one is more refined. Both taste the same!
I have found this pavlova recipe to be perfect for me. I have used it to make little meringue cookies and to make a full size pavlova (just spread all the meringue in one circle on a baking sheet). It turns out great every time. It is one of those desserts people are going to be super impressed by and think you spent hours making. But you don’t have to tell them you literally stood and watched your mixer go round and round and that was about it.
So the next time you want to impress your guests, or just pretend you are on a cruise and escape reality these mini pavlovas are what you need to make.
Mini Pavlova Recipe - crispy meringue made into single servings! Topped with fresh whipped cream and berries for a light and delicious dessert any time.
- 4 oz egg whites
- Pinch kosher salt
- 6 oz granulated sugar
- 1 tsp cornstarch
- 1/2 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 8 oz strawberries chopped
- 1/4 cup blueberries
- 2 Tbls sugar
Start by heating your oven to 250 degress, You will want a large sheet pan that is lined with parchment paper, or a silicone linear.
In the stand mixer bowl put in your egg whites and a pinch of salt. Using the whisk attachment on high, whisk until stiff peaks, 4 to 5 minutes.
Reduce the speed to medium and add the sugar over 2 minutes.
Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks for, 6 to 7 minutes.
Decrease speed to low, and add the vanilla, vinegar and cornstarch. Mix just to combine.
Gently spoon or pipe 8 meringues into circles on the lined pan. Leave a well in the center of each circle Leave space for air to circulate.
Place the meringue into the oven and bake for 75 minutes. Turn off the heat and leave it in the oven for 30 minutes. Remove from oven and cool completely.
Beat heavy cream until soft peaks. Mix in powdered sugar and vanilla. Beat until stiff peaks.
Mix berries and sugar together, let sit for 30 minutes until juicy.
Just before serving top the meringue with whipped cream, and berries or fruit of your choice. Serve immediately.
**This post is sponsored by Princess Cruises. All thoughts and opinions are 100% my own.