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mini pavlova recipe.
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Crisp and Light Pull Apart Mini Pavlovas

Crisp on the outside, marshmallow-soft on the inside, these mini pavlovas are baked close together into delicate little clouds. Topped with bright lemon curd and soft whipped cream, this is what festive desserts should look and taste like, light, tangy, and iimpressive.
Course Dessert
Cuisine European
Keyword mini pavlovas
Servings 12 Mini Pavlovas
Author Dikla Levy Frances

Ingredients

Pavlovas

  • 5 Large (150g) Egg Whites
  • 1 1/2 Cups (300g) Sugar
  • 1 teaspoon Cornstarch

Filling and Topping

  • 1 Cup (240ml) Heavy Cream
  • 1 Tablespoon Powdered sugar
  • 1/2 Cup Lemon Curd
  • 1 Cup Fresh berries

Instructions

Make the Mini Pavlovas

  • Preheat your oven to 225°F, and line one large cookie pan with parchment paper.
  • Place the egg whites into a bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed for about 30 seconds, until it foamy.
    • You can also use a large bowl with an electric mixer.
  • Increase speed to high then add the sugar in 4-5 parts, waiting about 10 seconds between each addition.
  • Add the cornstarch and continue whipping until you have a thick, stable meringue.
  • Use a medium cookie scoop (1.5-2 tablespoons), to scoop mounds of meringue over the pan. The overall shape of the pull-apart is up to you, I recommend to have the serving plate you are using as a guide.
  • Use the back of a spoon to make a dent at the center of each mound.
  • Bake for 90 minutes, then allow the meringue to cool before filling and serving.
    The center of each pavlova might collapse that is ok.
    • You can make the meringue up to two days ahead, and store at room temperature.

Fill and Serve

  • Whip the cream with the powdered sugar until thick and stable.
  • Right before serving, or as close to as possible, gently lift the meringue, tun it over and peel the parchment paper. Place it over your serving dish.
  • Fill the cavities in the pavlova with the lemon curd then top with the whipped cream in a way that the cream is half covering the lemon curd and half covering the lines that connect each pavlova.
  • Sprinkle with berries, or nuts and serve.
    • Refrigerate leftovers up to three days.