Luscious Berry Mini Pavlovas
These Luscious Berry Mini Pavlovas are a fantastic fruity dessert that you can indulge in without feeling guilty. This pavlova recipe is very light, which makes it a great summer dessert. However, you can also serve this dessert recipe as a sweet mini dessert for your next holiday party. This mini pavlova recipe is truly perfect for tons of different events. Plus, the meringue mixed with the berry compote really makes a deliciously fruity sweet dessert that is great for all you berry lovers!
Cooking Time55 min
Total TimeUnder 2 Hours
Taste and TextureSweet
- Fruit Compote
- 1 cup strawberries
- 1 cup peaches
- 1/2 cup sugar
- 2 tablespoons corn starch
- 1 tablespoon lemon juice
- 4 egg whites
- 1 cup superfine sugar
- 1/2 teaspoon corn starch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Compote:
Combine strawberries, peaches and lemon juice in 2-quart saucepan.
Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes). (Test a piece to make sure it's soft.)
Combine ½ cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (about a minute more).
Set compote aside to cool while you make the rest of the dessert.
For the Pavlovas:
Preheat oven to 275F. Line a large cookie sheet with parchment paper. If desired,) trace 6- 3 inch circles spaced evenly among the sheet and flip the parchment over so the writing is facing down.
Place the egg whites in the very clean bowl of a stand mixer fitted with a (very clean) whisk attachment. Whisk on medium high speed until soft peaks form. Let the machine continue to run as you gradually add the sugar- one tablespoon at a time. Continue to beat, raising the speed to high if needed, until stiff glossy peaks are formed.
Sprinkle the corn starch, vinegar and vanilla over the meringue and gently fold them in to combine.
Now gently spread the meringue in the circles on the parchment to make circular bases. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle.
Bake for about 40-55 minutes, or until the meringue rounds are a pale pinky/cream egg-shell type color. Turn the oven off and leave the door slightly ajar to let the meringues cool completely. As the meringue cools, it will crack slightly.
Top each cooled pavlova shell with the fruit compote. Store in the fridge until you're ready to serve.
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