Description
Mini Pavlova Cups with Fresh Fruit are delicate individual meringue nests baked to a crisp exterior with a soft center, filled with luscious whipped cream and topped with an assortment of fresh, colorful fruits. This elegant dessert is perfect for parties and special occasions, combining a crisp texture with creamy and fruity freshness.
Ingredients
Scale
Meringue
- 160 ml (2/3 cup) egg whites (from 5 – 6 large eggs)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour (cornstarch)
- 1 tsp white vinegar
Whipped Cream
- 1 1/2 cups heavy/thickened cream (whipping cream), cold
- 1/2 cup mascarpone (optional, for stabilizing)
- 3 tbsp caster sugar (superfine sugar)
- 1 tsp vanilla extract
Fruit Topping
- Strawberries, diced into 1cm (1/3″) cubes
- Mangoes, diced into 1cm (1/3″) cubes
- Blueberries
- Raspberries
- Kiwi, sliced
- Passionfruit pulp
- Small mint sprigs
Finishing
- Icing sugar (powdered sugar), for dusting
Instructions
- Prepare Egg Whites: Separate egg yolks from egg whites while the eggs are cold from the fridge for easier separation. Measure out 160 ml (2/3 cup) of egg whites, typically from 5 to 6 eggs. Allow the egg whites to come to room temperature for 30 minutes to ensure better volume when beaten.
- Preheat Oven: Set your oven to 150°C (325°F), suitable for all oven types.
- Beat Egg Whites and Add Sugar Gradually: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute to aerate. While continuing to beat, add caster sugar one dessert spoon at a time to ensure it dissolves properly without graininess.
- Beat Until Glossy: Continue beating for 8 more minutes on high speed until the mixture becomes fluffy, glossy, and no sugar granules remain when rubbed between your fingers. Then add the white vinegar and cornflour and beat for an additional 30 seconds until fully combined.
- Prepare Baking Trays: Dab a little meringue on the corners of two baking trays and cover them with baking paper (parchment) to keep it in place during piping.
- Pipe Meringue Mounds: Transfer the meringue mixture into a large piping bag fitted with your preferred nozzle. Pipe 12 to 13 mounds about 6 to 7 cm (2.5 inches) wide and 5 cm (2 inches) tall. Flatten the top slightly with a spoon and create a shallow dent in the center to hold the cream and fruit later. Expect the pavlovas to shrink to approximately 4 cm (1.6 inches) high after baking.
- Bake the Pavlovas: Place both trays in the oven, immediately reduce the temperature to 110°C (225°F) or 100°C fan, and bake for 1 hour and 30 minutes until dry to the touch. If the pavlovas remain sticky, continue baking while monitoring as oven times may vary.
- Cool in Oven: Turn off the oven and leave the pavlovas inside to cool completely for about 4 hours or ideally overnight (around 10 hours). This slow cooling helps set texture without cracks.
- Store Properly: Once fully cooled, store the pavlovas in an airtight container in a cool, dry place until ready to use.
- Whip Cream: In a large bowl, beat the cold heavy cream along with mascarpone (if using), caster sugar, and vanilla extract on high speed until soft peaks form. Using a stand mixer takes about 1 minute; a hand-held beater may take 2 to 3 minutes.
- Assemble and Decorate: Just before serving, spoon a generous dollop of whipped cream into the dent of each pavlova nest. Top with your chosen fresh fruits—strawberries, mangoes, blueberries, raspberries, kiwi, passionfruit pulp—and garnish with small mint sprigs. Dust lightly with icing sugar for an elegant finish.
Notes
- Whipping egg whites at room temperature helps achieve better volume.
- Adding sugar gradually ensures a smooth, glossy meringue without graininess.
- Cooling pavlovas slowly inside the oven prevents cracks and preserves texture.
- Mascarpone in the whipped cream stabilizes it, but you can omit it for a lighter cream.
- Use fresh, ripe fruits for the best flavor and appearance.
- Store meringue nests in an airtight container away from humidity to maintain crispness.
