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.
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.
It is made of egg whites, sugar, corn starch, white vinegar, and vanilla extract. Once baked, the exterior is nice and crispy and the inside is soft and marshmallow-y.
Best Toppings For Pavlova
You really can use just about any fruit that you enjoy or that is in season.
- Berries – strawberries, blueberries, raspberries, blackberries
- Melon – watermelon, musk melon, cantaloupe
- Lemon Curd
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.
Can I Make Pavlovas Ahead
You can make the meringue shells up to about 3 days ahead of time. Store in an airtight container at room temperature. Then you can assemble just before serving. The whipped cream you add starts to soften the meringue, so you don’t want to assemble too far ahead of time.
Tips for Making Pavlova
- Using a piping bag to pipe the meringue onto a baking sheet. Not only does it look pretty, but you can make sure they are the same size that way. If you don’t have a piping bag, you can use spoons to dollop the meringue onto the baking sheet and shape with the spoons.
- Use a lined baking sheet. If you have a silicon liner that works great, or you can line with parchment paper.
- Use room temperature eggs. If you are in a hurry, you can place the eggs in warm water to help warm them up faster.
- A stand mixer or electric mixer is the most effective way to whip the meringue. It takes a couple minutes to beat the mixture to get stiff, smooth and glossy peaks.
- Humidity definitely plays a roll in how quickly these dry out. So make sure to leave the oven closed and let the pavlova sit in the oven for at least 30 minutes after they are done baking. If you live in Florida in the middle of the summer, you may need to let them sit a little longer to fully dry out.
More Delicious Dessert Recipes
- Strawberry Cake
- Instant Pot Cheesecake
- Flourless Chocolate Cake
- Cream Puffs
- French Silk Pie
- Mini Key Lime Cheesecake
- 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.
To make Whipped Cream
- 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.
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Amount Per Serving Calories 223Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 34mgSodium 49mgCarbohydrates 30gFiber 1gSugar 29gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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**This post is sponsored by Princess Cruises. All thoughts and opinions are 100% my own.