Mini Pavlovas
HB-3665 · Hand-built original · Australian, New Zealand
Individual pavlovas with a crisp shell and marshmallow centre, topped with whipped cream and fruit.
Australian, New ZealandDessert1 hr 55 minServes 1230 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- (2/3 cup) egg whites (5-6 large eggs)
- 1 1/4 cups caster sugar
- 2 1/2 teaspoons cornflour
- 1 teaspoon white vinegar
- 1 1/2 cups thickened cream, cold
- 3 tablespoons caster sugar
- 1 teaspoon vanilla extract
- strawberries and mangoes, diced into ½ in cubes
- blueberries, raspberries, kiwi, sliced, and passionfruit pulp
- small mint sprigs
- icing sugar, for dusting
Method
- Separate the eggs while fridge cold, measure 10½ Tbsp egg whites, and rest at room temperature for 30 minutes.
- Heat the oven to 325°F, beat the egg whites on high for 1 minute, then add the sugar 1 dessert spoon at a time while beating.
- Beat for 8 minutes on high until fluffy and glossy with no sugar grains remaining, then beat in the vinegar and cornflour for a further 30 seconds.
- Line 2 trays with baking paper, pipe 12-13 mounds 2¼-2¾ in wide and about 2 in tall, and flatten each with a spoon, making a slight dent in the top.
- Reduce the oven to 225°F and bake for 1 hour 30 minutes until dry to the touch, then turn the oven off and cool fully in the oven for 4 hours or overnight.
- Beat the cream, sugar and vanilla on high until soft peaks form, spoon a dollop into each nest just before serving, top with fruit, dust with icing sugar, and serve.
Prep: 25 min · Cook: 90 min
Nutrition (per serving, where published)
30 kcalCalories
1.9 gProtein
5.8 gCarbs
0.1 gFat
0 gSaturates
1 gFibre
0.1 gSugars
24 mgSodium
0 mgCholesterol
81 mgPotassium
7 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data