Mini Berry Pavlovas Recipes

MINI BERRY PAVLOVAS

Mini Berry Pavlovas image

Pavlova is a wonderful meringue-based dessert named for the legendary Russian ballerina, Anna Pavlova. Pavlova is commonly served with a fruit component, it is fabulous to serve for company and easy to make! For an even fancier presentation, flip a muffin tin upside down, and pipe the meringue with a large star tip around the cups.

Provided by thedailygourmet

Categories Desserts Specialty Dessert Recipes Pavlova Recipes

Time 2h35m

Yield 16

Number Of Ingredients 8

Ingredients

4 egg whites
1 cup white sugar
1 teaspoon cornstarch
½ teaspoon cream of tartar
1 teaspoon vanilla extract
1 pinch salt
1 cup whipped cream, or more to taste
¾ cup sliced fresh berries, or more to taste

Steps:

Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 13.6 g, Cholesterol 10.2 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 26.6 mg, Sugar 13 g

EASY MINI PAVLOVAS

Easy Mini Pavlovas image

Consider a pavlova bar for your next party, with individual meringue shells, whipped cream, and fresh seasonal fruit (here, we've used blueberries brightened with a touch of lemon zest). Your guests will love assembling their own desserts.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h45m

Yield Makes 12

Number Of Ingredients 10

Ingredients

4 large egg whites, room temperature
Kosher salt
1 1/4 cups granulated sugar
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
2 tablespoon confectioners' sugar
1 pint blueberries
Zest of 1 lemon

Steps:

Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.

MINI PAVLOVAS RECIPE BY TASTY

Mini Pavlovas Recipe by Tasty image

Here's what you need: egg whites, caster sugar, cornflour, vanilla extract, white wine vinegar, whipping cream, store-bought passion fruit coulis, kiwis, blueberry, mint

Provided by Lorna Maseko

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 egg whites
2 ¼ cups caster sugar
1 teaspoon cornflour
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
1 cup whipping cream
1 cup store-bought passion fruit coulis
3 kiwis, peeled and diced
1 cup blueberry
mint, to garnish

Steps:

Preheat the oven to 160° C.
For the pavlova, whisk the egg whites until they form stiff peaks, then gently add in the sugar. The meringue that forms will start to look glossy. Add the cornflour, vanilla and vinegar and use a spatula to gently fold in.
Spoon the meringue into small circles, about the width of an average coffee cup, onto a baking tray lined with baking paper. Use a spoon to form a slight dent in each circle, making the sides a little higher than the middle. Reduce the oven heat to 130° C and bake for 30 minutes, then turn off the heat and remove from the oven to cool.
When cooled, assemble: spray a dollop of the whipping cream into the well of each meringue and top with the passion fruit coulis, kiwi and blueberries and finish off with mint.
Serve.

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