Description
Delicate and decadent mini pavlovas with crisp meringue, marshmallowy center, whipped mascarpone, and fresh berries. Perfect for celebrations.
Ingredients
Scale
- 4 egg whites
- 1 cup caster sugar
- ½ teaspoon cream of tartar
- 1½ teaspoons cornstarch
- 2 teaspoons vanilla extract
- 1 cup mascarpone cheese
- 1 cup cold whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries (raspberries, blueberries, strawberries, etc.)
- Mint leaves (optional)
Instructions
- Preheat oven to 320°F (160°C) and line baking sheets with parchment paper.
- Beat egg whites until soft peaks form. Gradually add caster sugar and cream of tartar, beating until glossy. Add cornstarch and vanilla extract, beating until stiff peaks form.
- Spoon meringue onto sheets forming 1.5–2 inch circles, creating a shallow well with a piped ring.
- Bake at 245°F (120°C) for 30 minutes. Lower to 200°F (95°C) until meringues are dry. Let cool in the oven.
- Beat mascarpone, powdered sugar, and vanilla until smooth. Whip cream and fold into the mascarpone mixture.
- Fill meringue cups with mascarpone mixture. Top with berries and mint leaves. Serve immediately.
Notes
- Use room temperature egg whites for best volume.
- Ensure no egg yolk in the whites to achieve stiff peaks.
- Superfine sugar achieves a smooth meringue texture.
- Cool pavlovas slowly in the oven to prevent cracking.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: mini pavlova recipe, pavlova, meringue, mascarpone, berries