Mini Pavlova with Berries: A Delightful Sweet Treat
Mini Pavlovas with fresh berries offer a perfect balance of crunchy meringue, creamy whipped topping, and the natural sweetness of mixed berries. This dessert not only tastes heavenly but also looks stunning when served at gatherings, making it a true crowd-pleaser. The delicate meringue base forms a light and airy vessel for the rich whipped cream and vibrant berries, creating a dessert that is both elegant and delicious. Whether you’re preparing for a special occasion or simply indulging in a sweet treat, these mini pavlovas are sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg whites | 100g |
| Granulated sugar | 250g |
| Heavy cream (fresh) | 200g |
| Raspberries | 120g |
| Powdered sugar | 30g |
| Mixed berries (blueberries, blackberries, strawberries, etc.) | To taste |
Instructions
Step 1: Preparing the Swiss Meringue
To start making the mini pavlovas, you first need to prepare the Swiss meringue, which will serve as the crunchy base for each pavlova.
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Set up a double boiler: Fill a saucepan with water and bring it to a simmer. Over this, place a heatproof bowl that fits snugly above the pan, making sure the bowl doesnโt touch the water.
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Whisk egg whites and sugar: In the heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over the simmering water and begin whisking with electric beaters. Keep whisking until the mixture reaches approximately 60ยฐC (140ยฐF). This ensures the sugar dissolves properly, and the meringue will hold its shape once baked.
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Whisk until cool: Once the meringue reaches the right temperature, remove the bowl from the heat and continue whisking until the mixture becomes thick and glossy. Let the meringue cool to room temperature.
Step 2: Shaping the Meringue Caskets
Now itโs time to form the little meringue bases for the pavlovas.
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Prepare a piping bag: Transfer the cooled meringue into a piping bag fitted with a 1 cm plain nozzle.
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Pipe the meringue: On a baking sheet lined with parchment paper, pipe three circular layers to form small baskets. Each layer should be a ring, one inside the other, creating a hollow center.
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Bake: Preheat your oven to 100ยฐC (210ยฐF), ensuring it’s static (no fan). Place the meringue baskets in the middle of the oven and bake for 1 hour, or until the meringues are crisp on the outside and can be easily lifted from the parchment paper.
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Cool: Once done, remove the pavlovas from the oven and let them cool completely on the baking sheet. They should be light and crunchy on the outside, with a soft interior.
Step 3: Making the Raspberry Puree
While the meringues are cooling, prepare the raspberry puree for the whipped cream topping.
- Blend raspberries: In a tall container, blend the raspberries until smooth, creating a fine puree. You can strain the puree through a sieve to remove the seeds if desired.
Step 4: Whipping the Cream
While your meringues are cooling and the raspberry puree is ready, itโs time to whip the cream.
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Whisk the cream: Pour the cold heavy cream into a bowl and add the powdered sugar. Using electric beaters, whip the cream until it forms soft peaks.
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Incorporate the raspberry puree: Once the whipped cream has reached soft peaks, gently fold in 2 tablespoons of the raspberry puree, mixing well. Reserve the remaining puree for decoration.
Step 5: Assembling the Mini Pavlovas
Now that everything is ready, itโs time to assemble your delicious mini pavlovas!
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Pipe the whipped cream: Transfer the raspberry-infused whipped cream into a piping bag (no nozzle necessary). Pipe a generous amount of the whipped cream into the center of each meringue base.
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Decorate with berries: Top the whipped cream with a variety of fresh mixed berries like blueberries, blackberries, and strawberries, ensuring a colorful and fresh topping.
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Add finishing touches: Drizzle the remaining raspberry puree over the top to add a finishing touch to your pavlovas.
Serving Suggestions
These mini pavlovas are best served immediately after assembly to maintain the meringue’s crunch. They can be made ahead of time by storing the meringues in an airtight container, and then assembling just before serving. The contrast between the crispy meringue, smooth cream, and juicy berries creates a memorable flavor combination that’s sure to delight everyone.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~180 |
| Protein | ~2g |
| Carbohydrates | ~24g |
| Sugars | ~22g |
| Fat | ~9g |
| Saturated Fat | ~5g |
| Fiber | ~3g |
Pro Tips for Success
- Egg whites: Ensure that your egg whites are free from any traces of yolk and are at room temperature. This helps them whip better and achieve more volume.
- Oven temperature: Itโs crucial not to open the oven door while the pavlovas are baking. The change in temperature could cause them to collapse.
- Whipping the cream: Donโt over-whip the cream, as it could turn into butter. Stop when it forms soft peaks, and then gently fold in the raspberry puree.
- Make-ahead option: Prepare the meringues and cream ahead of time. Store the meringues in an airtight container for up to 3 days, and keep the whipped cream in the fridge until ready to assemble.
These Mini Pavlovas with Berries are an exquisite and easy-to-make dessert that will bring a burst of flavor and color to any occasion. With their delicate sweetness, these pavlovas are perfect for summer parties, holiday gatherings, or whenever youโre in the mood for a light, airy treat.
