Description

This Mini Pavlova recipe features individually sized meringue nests topped with whipped cream and a medley of fresh berries. Light, crisp, and delicately sweet, these pavlovas are perfect for elegant desserts or special occasions. Enhanced with a touch of raspberry or strawberry jam mixed with fresh lemon juice and optional fruit liqueur, each bite offers a harmonious balance of textures and flavors.

Ingredients

Scale

Meringue

4 large egg whites (140 grams)
1 cup caster sugar (200 grams)
1 teaspoon cornstarch (3 grams)
1 teaspoon white wine vinegar (5 grams)
¼ teaspoon pure vanilla extract (1 gram)

Whipped Cream

1 cup heavy cream (227 grams)
1 teaspoon pure vanilla extract (4 grams)
1 tablespoon powdered sugar (7 grams)

Fruit Topping

1 pint fresh strawberries (hulled and quartered)
½ pint fresh blueberries
½ pint fresh blackberries
½ pint fresh raspberries

Jam Mixture

1 cup seedless raspberry or strawberry jam (340 grams)
2 tablespoons fresh lemon juice (28 grams)
1 teaspoon fruit liqueur (5 grams) (optional, such as Crème de cassis or Chambord)

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Instructions

Prepare the meringue base: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. In a clean, dry mixing bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add caster sugar, one tablespoon at a time, continuing to beat until stiff and glossy peaks form and sugar is fully dissolved. Gently fold in cornstarch, white wine vinegar, and vanilla extract to stabilize the meringue.
Shape and bake the meringues: Using a spoon or piping bag, create 4 evenly sized meringue nests on the prepared baking sheet, making a small hollow in the center of each. Bake in the preheated oven for approximately 90 minutes until crisp on the outside but still slightly soft inside. Turn off the oven and let the meringues cool completely inside to prevent cracking.
Prepare the jam mixture: In a small bowl, combine the seedless raspberry or strawberry jam, fresh lemon juice, and fruit liqueur if using. Mix well until smooth and set aside.
Whip the cream: In a chilled bowl, beat the heavy cream with vanilla extract and powdered sugar until soft peaks form. Be careful not to overbeat; the cream should be light and airy.
Assemble the pavlovas: Gently place each meringue nest on serving plates. Spoon a generous amount of whipped cream into the center of each nest. Drizzle the jam mixture over the cream, then top with a selection of fresh strawberries, blueberries, blackberries, and raspberries. Serve immediately to enjoy the contrasting textures at their best.

Notes

Use room temperature egg whites to achieve the best volume and stability for your meringue.
The caster sugar ensures a fine and smooth texture in the meringue, making it crisp and glossy.
Cornstarch and vinegar help stabilize the meringue and maintain a soft interior.
Letting the meringues cool gradually in the turned-off oven reduces the chances of cracking.
If fruit liqueur is not preferred, you can omit it without affecting the overall taste significantly.
For best results, assemble the pavlovas just before serving so the meringue retains its crispness.