Mini pavlovas with three berries – the perfect summer dessert

I’ll do my best to convince you to do something. These are these mini pavlovas. Yes I understand. Pavlovas sound super chic and look incredibly delicate. It’s something you would almost certainly order.

But I’m going to lift the veil on this dessert once and for all and I hope I can get some of you to take the plunge and try it because it’s going to be the best dessert you make this summer, be it because, you make a lot of these desserts, in which case I probably don’t need to convince you to make a pavlova.

When I first made these for my son when he was very little, he would grab the mini pavlovas with his hands and dip them in. He called it “Two White Cake” because it had the light cake (meringue) that was white, but then also whipped cream, which is white. The ghost of a toddler!

So let’s think of this as “two white cakes,” which sounds a lot more doable than Pavlova. I’m right?

But seriously, trust me when I say these are easier than you think. Super promised you can make these if you have a hand mixer or food processor to make the protein portion. It’s actually a perfect appetizer recipe if you’ve never worked with meringue, as it’s very easy to digest.

What is a pavlova dessert?

A pavlova is traditionally a dessert made from whipped egg whites, baked into a light and fluffy meringue. After the meringue is baked in the oven, you can garnish the dessert with a mix of light toppings ranging from whipped cream to fruit.

Traditionally, pavlova is served as one large cake and then cut into pieces for serving. These mini pavlovas are an updated twist on the classic.

This will ensure the pavlova is firm

While you can theoretically beat the egg whites for these pavlovas by hand, it’s much easier if you have a food processor or hand mixer. Either works well and you want to beat the egg whites until peaked. The tips don’t have to be completely stiff, but rather should retain their shape approximately.

I am very far from a professional chef and even further from a professional pastry chef. And yet… I can make egg whites by beating the bejesus out of them until they form stiff peaks and then baking them in a low oven. You can also.

Start with just the egg white (make sure NOT to use an egg yolk, it helps if the egg white is room temperature). Using a whisk attachment if using a stand mixer (you can also use a hand mixer but it will take a little longer), beat them with a pinch of salt until they start to foam on medium-high speed.

Then you can add the other ingredients. Add the sugar in 3-4 portions and mix in slowly before adding more sugar to allow it to dissolve.

They’re done when the egg whites hold their shape and are really smooth and shiny. Like this.

Bake pavlovas

If you want to make a large pavlova you can just spoon it onto a baking sheet, but I like the mini pavlovas. They don’t take much more work and are really fun to serve.

First place them in an oven preheated to 180°C to form a nice crust. Then turn the oven down to 100°C. Bake the mini pavlovas for 50 to 60 minutes until firm and light. If you have doubts about whether they’re done, leave them in for a few more minutes.

Then take them out and when they cool down you can pick them up. They should be firm, but if you crack them a bit, they should give a little in the middle, almost like a marshmallow.

My toppings for pavlovas

While the pavlovas are cooking, you have plenty of time to prepare the other stuff. You can mix some berries (almost any will do, but I like a mix of strawberries, blueberries, and raspberries) with some sugar.

I don’t like to cook mine so they’re really fresh and light in color so I just let them sit with the sugar for 20 minutes and they’ll break down a bit. Other common fruits that go well with pavlova desserts include mango, kiwi, and even lemon curd if you’re craving a craving!

I also love to serve these mini pavlovas with a layer of whipped cream! I just hand whipped some heavy cream with sugar and almond extract (you could use vanilla too).

Can you make pavlovas in advance?

If you want to prepare these ahead of time, that’s perfectly fine. Just make sure they’re completely cool, then wrap them in plastic and store in an airtight container. However, I would recommend eating them the same day or maybe the next day.

To serve, whip the pavlova a little and then top with whipped cream and berries. be generous The “two white cakes” are light and perfect for a hot summer day.

Your family will think it’s a special treat, and maybe it is, but it’s a very doable special treat, so make it happen!

Here are a few more great recipes to try!