Mini Pavlovas

When I see this dessert I think summer, holidays, long desserts with friends and perhaps a bubbly or two… just as an accompaniment for the pavlovas of course. Happy days.

I love making this dessert because it is easy to make… looks impressive and it tastes divine!

Ingredients

4 egg whites (at room temperature)
250g caster sugar
1½ tablespoons corn flour, sifted
2 tsp white vinegar

Method

Pre heat the oven to 180°C fan bake and line 2 trays with baking paper.
Beat the egg whites in a clean bowl with a mixer or hand held electric beater until almost stiff.
While beating gradually add the sugar just one spoon at a time and beat well after each addition. This process of adding the sugar should take about 10 minutes, start off adding the sugar very slowly for the first cup and then the second cup may be added a little faster.
Stop beating when all the sugar is added.
Sprinkle over the cornflour and vinegar. Slowly mix in but be careful not to overbeat, just a slow whiz for a couple of seconds should do it or gently fold in.
Use a large serving spoon to scoop the meringue onto the trays and then shape as you wish.
I like to make the middle of the mound slightly hollow so that all the topping stays in place.
Leave a 3cm space between each meringue and try to keep them 3-4cm in height.
Pop the pavlovas in the oven which has been preheated to 180°C and immediately turn the oven to 125°C and bake for 45 minutes. Then turn off the oven and allow the pavlovas to cool completely in the oven. Don’t open the oven. Cooling may take several hours or you could leave it to cool in the oven overnight. I love to make my mini pavlovas on Christmas Eve 🙂
Lift off the paper onto a serving plate and pile on your topping.

Topping

Raspberry Cream

300ml cream
100g sour cream
1 Tbsp icing sugar
2-3 tsp raspberry powder

Whisk all the ingredients together until the mixture holds its shape. Chill until ready to serve.

Berries

½ cup raspberry jam, seedless is optional
1 Tbsp lemon juice
1 cup each of blueberries, sliced strawberries and raspberries
½ cup pomegranate arils

Put the jam and lemon juice in a small pot and gently heat together until smooth. Tip into a large bowl and gently toss through all the berries to coat. Set aside to cool.

To Assemble

¼ cup toasted sliced almonds

Top each pav with a generous dollop of the cream and then pile on the berries and juices. Scatter over the almonds. Don’t forget the final scattering of pomegranate to give you that jeweled pop of red.

Tips

I had to make 2 trips to the supermarket when gathering the ingredients for these pavs because the pomegranate was rotten, sigh. A perfect fruit was replaced quick smart and I headed home to once again start with the prep, no small feat on the week before Christmas! It took an age and a half to remove all the pops of seeds. I love them so it is always worth the effort… but it would have been nice to remember that they were stored safely in the fridge! Okay, the pavs were great, and it is be kind to yourself week, but they would have looked much more beautiful with the pomegranate. Mental note for next time!

Fresh fruit is best and our local supermarket had blueberries and strawberries but I had to use frozen raspberries… not the same but still good. Another good lesson in patience because not all items are available now. We have delays in transport, staff shortages, tough economy, etc, etc. Time to pivot and get on with it.

Make the meringues up to 3 days before you want to serve and store on a plate, cover with tin foil and leave it at room temperature on the bench or in the pantry.

Add your topping no more than 3 hours before you are ready to serve otherwise it might become soggy…

Store leftover pavs in the fridge, they might become soggy but it’s a delicious treat to have with ice cream the next day when your guests have gone.

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