Mini Pavlova Recipe
Our Mini Pavlova Recipe is a delicious dessert recipe made with pavlova meringue and a mascarpone filling, finished with fresh berries. It is one of the most beautiful finger food desserts for parties, especially over the holidays.
Ingredients
- Pavlova Meringue:
- 4 egg whites
- 1 cup caster sugar
- ½ tsp. cream of tartar
- 1,5 tsps. cornstarch
- 2 tsps. vanilla extract
- Mascarpone Filling:
- 1 cup mascarpone
- 1 cup whipping cream cold
- 2 tbs powdered sugar
- 1 tsp. vanilla extract
- fresh berries
- mint leaves (optional)
Instructions
- Preheat oven to 320°F. Line two baking tins with parchment paper.
- In a large mixing bowl, using an electric mixer at high speed, beat the egg whites until soft peaks form. Gradually add the sugar and the cream of tartar and keep beating at high speed. Add the cornstarch and vanilla extract. Beat until stiff peaks form.
- Pipe the meringue onto the prepared tins. First pipe a small circle and then pipe on top of it, around the edges, in order to form a well.
- Put one baking tin in the oven and immediately lower the temperature to 245°F. Bake for 30 minutes, and lower the temperature to about 200°F. Bake until the meringue is dry when touched carefully.
- Turn off the oven and open the door half way. Leave the meringues inside to cool down. This will prevent the temperature change from being too drastic and causing the meringue to crack.
- Filling:
- In a large mixing bowl, beat the mascarpone together with powdered sugar and vanilla until smooth.
- In another large bowl, whip the cream until thick.
- Using a rubber spatula gradually add the whipped cream to the mascarpone.
- Pipe or spoon the filling into the holes of the mini pavlovas. Top with fresh berries and mint leaves. Serve immediately.
