Pavlova Recipe
My Mini Pavlova recipe is the perfect single-serve dessert for a date night, dinner party, or special event. The sweet meringue bakes at a low temperature so it's crisp on the outside with marshmallowy goodness on the inside. I piled it high with fluffy whipped cream and loads of fresh fruit for a dessert that is as impressive as it is delicious.
Ingredients
For Pavlova:
- 6 large egg whites, room temperature
- 1.5 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
For Cream:
- 1 1/2 cups heavy whipping cream, (very cold)
- 2 tbsp granulated sugar
For Topping/Decor:
- 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc
- 15 Mint leaves , for garnish, optional
Instructions
- Beat - Preheat the Oven to 225˚ F. Line a large 3/4 baking sheet* with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
- Fold - Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
- Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 minutes, then turn the oven off and without opening the door, let the meringue sit in the hot oven another 30 minutes. Outsides will be dry and crisp to the touch and very pale cream-colored, and insides will still be marshmallow soft.
- Cool - Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature.
- Make the Frosting - in a large, cold mixing bowl, combine cold whipping cream with 2 Tbsp sugar and beat on high speed for 2 to 2 1/2 minutes or until whipped and spreadable.
- Assemble Pavlovas - Pipe frosting onto the pavlova and top with fresh fruit or your desired toppings.
Notes
*If you don't have a 3/4 XL baking sheet, you can use 2 regular baking sheets and bake on 2 racks.
Toppings for Pavlova:
- Fruit - berries, mango chunks, kiwi slices, diced peaches, etc.
- Syrups - Chocolate Ganache, Caramel Syrup, Blueberry Sauce, Strawberry Sauce
- Herbs - mint or basil sprigs
- Make Meringue in advance, storing it loosely wrapped on the counter up to 3 days ahead. Avoid humidity.
- Make whipped cream 2-3 days in advance, storing it in an airtight container in the fridge until ready to assemble.
- Assembled pavlova should be eaten within 4 hours since the meringue will absorb moisture from the cream and soften.
Nutrition Facts
Pavlova Recipe
Amount per Serving
Calories
210
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Cholesterol
33
mg
11
%
Sodium
32
mg
1
%
Potassium
94
mg
3
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
2
g
4
%
Vitamin A
541
IU
11
%
Vitamin C
2
mg
2
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
