Description

These mini pavlovas are light, crispy on the outside, and soft and marshmallowy on the inside. Topped with whipped cream and fresh berries, they make a beautiful and elegant dessert for any occasion!

Ingredients

Units Scale

For the Pavlova:

4 large egg whites, room temperature
1 cup (200g) granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract

For the Topping:

1 cup (240ml) heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup mixed fresh berries (strawberries, raspberries, blueberries, etc.)
Mint leaves (optional, for garnish)

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Instructions

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, while beating on high speed. Continue beating until the meringue is glossy and stiff peaks form.
Gently fold in the vinegar, cornstarch, and vanilla extract using a spatula.
Spoon or pipe the meringue into 6–8 small circles on the prepared baking sheet, making a slight indentation in the center of each.
Bake for 60–75 minutes or until the pavlovas are firm and dry to the touch. Turn off the oven and let them cool inside with the door slightly open.
Whip the cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the pavlovas by topping each with whipped cream and fresh berries. Garnish with mint leaves if desired.
Serve immediately and enjoy!

Notes

Store unfilled pavlovas in an airtight container at room temperature for up to 2 days.
Add the whipped cream and toppings just before serving to keep the pavlova crisp.
Try drizzling with melted chocolate or passion fruit sauce for extra flavor!