Mini Pavlova

9 Pieces
5 Hours 25 Minutes

Pavlova is actually my favourite dessert of all times. I think it's the simplicity of it - I mean what genius thought "oh hey, I bet if I mixed some egg whites with sugar it'd make an insane dessert!"? Unbelievable, hats off to that person, honestly.


Sure, there is an art to making a meringue, like there is to everything. I know some people who have tried to make it on multiple occasions and never quite got to the stiff peaks level. My advice? Don't overthink it! All you have to do is whisk it while adding sugar a little bit at a time. And I think that's the most important part of it, when you add too much of the sugar at once it might not mix properly and then it won't turn out like you wanted it to. That's it though, now go and try to make it again! It's so worth it!

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Mini Pavlova

Recipe details

  • 9 Pieces
  • Prep time: 4 Hours|Cook time: 85 Minutes|Total time: 5 Hours 25 Minutes

Ingredients

For the pavlova

For the cream

Instructions

For the pavlova

Preheat oven to 150 celcius (300 fahrenheit)
Whisk the egg whites (with cream of tartar) until you get soft peaks
Add a pinch of salt, then add the sugar (1tsp at a time), until you get stiff peaks
Towards the end, add the lemon juice (and cornstarch)
Transfer the meringue onto a tray lined with baking paper - make them as small or big as you like, mine were about 7ish cm in diameter before I put them in the oven
Place in the oven - after 5 minutes, decrease the temperature to 120 celcius (250 fahrenheit) , and bake for approximately 80 minutes (decrease the temperature further if it's getting too brown, the temperature varies from oven to oven)
When the time has passed, turn the oven off, leaving the meringues inside until completely cold - then you can take them out and leave under a cloth over night (or you can just leave it in the oven over night)

For the cream

Whip the cream, fold in the lemon peel and vanilla essence, place on the meringue
Cut the fruit, place on the cream
Cut the pavlova, place in your mouth

Tips

  • It's best to make it a day before, so the meringue can chill and dry overnight
  • When making meringue, you can check that it's properly stiff by turning the bowl upside down - if it falls out, it's not done, if it stays - it's done...you can see why that method is risky

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