This Straightforward Mini Pavlova Recipe is a bite-sized dessert that’s simply as fairly as it’s tasty! Crisp on the surface with a gentle, marshmallow-like meringue middle, it’s served with candy, citrusy lemon curd and varied toppings for a single-serving deal with everybody loves.
Spectacular in look however secretly simple to arrange, this pavlova dessert recipe is gluten-free, nut-free, and dairy-free-friendly, too.
The Greatest Mini Pavlova Recipe
Should you’re unfamiliar, pavlovas are a meringue-based dessert common in New Zealand and Australia. Created within the twentieth Century, they’re believed to have been named after Anna Pavlova, a Russian ballerina, although the precise origins stay debated.
I’ve adored the dessert for years, however was at all times slightly intimidated to check the recipe at residence. Nonetheless, after I perfected my maple meringue cookies, I knew it was time to present it a attempt.
That mentioned, this simple pavlova recipe has been tried and examined a number of instances to make sure I acquired it good. Now, I’m joyful to say the top result’s simply as scrumptious as any restaurant model I’ve ever had, and the steps are easy! I serve it with my lemon curd topping for a citrusy twist, and it’s at all times a success. Now, it’s a staple for spring and summertime celebrations!
Components Wanted and Substitutions
*Scroll right down to the recipe card for the complete recipe and ingredient record!
- Egg Whites: You’ll want six egg whites to type the bottom of the meringue.
- Wonderful Caster Sugar: This can be a kind of granulated sugar with smaller grains that mix into the meringue with out making it grainy. Nonetheless, you need to use any sugar you could have available.
- Vinegar: This stabilizes the egg combination, serving to it whip and permitting the meringue to carry its form.
- Cornstarch: This absorbs extra moisture, stopping the meringue from weeping.
- Salt: Only a pinch enhances the remainder of the elements.
- Vanilla Extract: Infuses the dessert with wealthy vanilla taste. I take advantage of do-it-yourself vanilla extract, however high-quality store-bought vanilla may also work.
- Lemon Curd: I take advantage of the lemon curd from my simple lemon bars, however you’ll be able to often discover store-bought jars, if most well-liked.
Topping Choices
You may serve this mini pavlovas recipe by itself, but it surely’s tremendous fairly with additional toppings! A few of my favourite choices embrace:
- Contemporary Berries (strawberries, blackberries, blueberries, or raspberries)
- Plums, Passionfruit, Mango, or Kiwi
- Crushed Pistachios
- Lemon Curd
- Jam
- Chocolate Shavings
- Powdered Sugar
- Coconut Whipped Cream
Make a Mini Pavlova Recipe with Lemon Curd
- Put together the Sugar: Pulse the sugar in a blender till a fantastic consistency varieties. Simply watch out to not mix a lot that it turns into powdered sugar!
- Make the Meringue: Use a stand mixer fitted with a whisk attachment to beat the egg whites on medium velocity till gentle peaks type. Then, add the sugar one tablespoon at a time, mixing between every addition. Add the remaining elements, and proceed to whip till shiny, stiff peaks type and the sugar is totally dissolved.
- Form: Spoon the meringue combination onto baking sheets lined with parchment paper.
- Bake: Switch the baking sheets to a preheated oven, and bake. Then, flip off the oven, and permit the meringues to chill fully.
- Put together the lemon curd: Place complete eggs and yolks, sugar, lemon zest and juice, and sea salt in a medium pot. Whisk over low warmth till the combination turns into thick sufficient to coat the again of a spoon. Then, take away from the warmth, and use a fantastic mesh strainer to pressure the lemon curd right into a medium mixing bowl. Add butter, and stir to soften.
- Assemble: As soon as totally cooled, high every meringue with lemon curd, adopted by your toppings of selection. Take pleasure in!
Suggestions & Methods
- Use contemporary eggs. Older eggs gained’t whip as effectively.
- Humidity. As an FYI, humidity in your house can play a task within the success! I don’t advocate making on probably the most humid day of the 12 months!
- Keep away from egg yolks. If there’s any yolk within the meringue, it gained’t whip up or maintain its form. Use any leftover yolks to make Hollandaise sauce or Avgolemono soup!
- Ensure that to dissolve the sugar totally when mixing. You shouldn’t really feel any grains when mixing it between your fingers.
- Don’t open the oven door! This may trigger a sudden temperature change, which might deflate and break the meringue.
- Cool fully. Ensure that to permit loads of time for the meringue to chill. You want not less than 2 hours, however 4 is good. This helps the pavlovas dry out correctly, creating the secure consistency and crisp exterior we wish.
FAQs
The first distinction is within the texture and baking time. Meringues are baked for an extended time frame, which creates a crispy texture during the dessert. Nonetheless, pavlova recipes require a lot much less baking time, which creates a crisp exterior and gentle middle.
Sure, although in my view they’re greatest served day of. As soon as cool, you’ll be able to switch leftovers to an hermetic container and retailer them (with out the lemon curd) at room temperature for as much as 2 days. If you wish to put together the lemon curd prematurely, you’ll be able to retailer it in an hermetic container within the fridge for 1-2 weeks. Then, simply assemble the dessert if you’re able to serve.
Extra Dessert Recipes
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For the Meringue:
- 1½ cups fantastic caster sugar or sugar of selection, pulsed in a blender till fantastic
- 6 egg whites
- 1 teaspoon vinegar
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
For the Lemon Curd:
- Use your favourite recipe or do that one from Lexi’s Clear Kitchen: Lemon Curd Recipe
Topping Concepts:
- Contemporary fruit: plums strawberries, blackberries, blueberries, or raspberries
- Crushed pistachios
- Chocolate shavings
- Powdered sugar
Put together the Sugar: Pulse the sugar in a blender till fantastic, being cautious to not over-blend into powdered sugar.
1½ cups fantastic caster sugar
Preheat the Oven: Set your oven to 200°F (93°C).
Put together the Baking Sheet: Line a big baking sheet with parchment paper and put aside.
Make the Meringue:
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium velocity till gentle peaks type.
6 egg whites
Steadily add the sugar, one tablespoon at a time, mixing effectively between every addition.
Add the vinegar, cornstarch, salt, and vanilla. Proceed whipping till stiff, shiny peaks type and the sugar is totally dissolved (you shouldn’t really feel any grains when rubbing a bit between your fingers).
1 teaspoon vinegar, 2 teaspoons cornstarch, ¼ teaspoon salt, 2 teaspoons vanilla extract
Form the Meringue: Spoon the combination onto the ready baking sheet into 9 rounds, every about 4 inches huge.
Bake: Place within the oven and bake for 1 hour and quarter-hour. Don’t open the oven door throughout baking or whereas cooling. Flip off the oven and permit the meringues to chill fully inside—ideally 3–4 hours, however not less than 2 hours. This helps them dry out correctly.
Put together the Lemon Curd: Whereas the meringues are cooling, make the lemon curd for those who haven’t already.
Use your favourite recipe
Assemble: As soon as the meringues are totally cooled, high every with a dollop of lemon curd, adopted by your selection of fruit and different toppings.
Contemporary fruit: plums, Crushed pistachios, Chocolate shavings, Powdered sugar
Serve and Take pleasure in!
- Storage: As soon as cool, switch leftovers to an hermetic container and retailer them (with out the lemon curd) at room temperature for as much as 2 days, although I like to recommend these as extra of a day of desert. If you wish to put together the lemon curd prematurely, you’ll be able to retailer it in an hermetic container within the fridge for 1-2 weeks. Then, simply assemble the dessert if you’re able to serve.
- Use contemporary eggs. Older eggs gained’t whip as effectively.
- Humidity. As an FYI, humidity in your house can play a task within the success! I don’t advocate making on probably the most humid day of the 12 months!
- Keep away from egg yolks. If there’s any yolk within the meringue, it gained’t whip up or maintain its form. Use any leftover yolks to make Hollandaise sauce or Avgolemono soup!
- Ensure that to dissolve the sugar totally when mixing. You shouldn’t really feel any grains when mixing it between your fingers.
- Don’t open the oven door! This may trigger a sudden temperature change, which might deflate and break the meringue.
- Cool fully. Ensure that to permit loads of time for the meringue to chill. You want not less than 2 hours, however 4 is good. This helps the pavlovas dry out correctly, creating the secure consistency and crisp exterior we wish.
Serving: 1servingEnergy: 133kcalCarbohydrates: 34gProtein: 0.1gFats: 0.1gSodium: 66mgPotassium: 3mgFiber: 0.004gSugar: 33gCalcium: 1mgIron: 0.02mg
