MINI PAVLOVAS:

  • 160 ml / 2/3 cup egg whites (5 – 6 large eggs) (Note 1)
  • 1 1/4 cups caster sugar (superfine sugar)
  • 2 1/2 tsp cornflour / cornstarch (Note 2)
  • 1 tsp white vinegar (Note 2)

WHIPPED CREAM or OR STORE BOUGHT GELATO:

  • 1 1/2 cups heavy/thickened cream (whipping cream), COLD
  • 1/2 cup mascarpone, OPTIONAL for stabilising (Note 3)
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

TOPPINGS – CHOOSE:

  • Any Gelato flavour
  • Strawberries, mangoes – diced into 1cm / 1/3" cubes
  • Blueberries, raspberries, kiwi sliced, passionfruit pulp
  • Small mint sprigs
  • Icing sugar / powdered sugar , for dusting
  • Or honey for extra sweetnss


 

Surprise your loved one with a simple yet delicious dessert! Savour the heavenly contrast of crispy meringue and creamy gelato. Your sweetheart will adore this treat!

Mini pavlovas with gelato

 Method

  1. Egg whites – Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 2/3 cup (160 ml) egg whites then set aside to come to room temperature for 30 minutes (fluffs better at room temp).
  2. Preheat oven to 150°C / 325°F (all oven types).
  3. Add sugar – In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, add the sugar 1 dessert spoon at a time.
  4. Beat 8 minutes – Continue to beat for 8 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers. Add vinegar and cornflour then beat for a further 30 seconds.
  5. Line tray – Dab a bit on the corner of 2 trays then cover with baking paper (parchment).
  6. Pipe mounds Transfer meringue mixture into a large piping bag fitted with nozzle of choice. Pipe 12 – 13 mounds 6 – 7 cm / 2.5" wide about 5 cm / 2" tall. Use a spoon to flatten and make a slight dent on the surface to hold cream and fruit. Pavs should end up about 4 cm / 1.6" high.
  7. Bake 1 hour 30 minutes – Place both trays in the oven, immediately turn oven DOWN to 110°C/225°F (100°C fan) and bake for 1 hour 30 minutes or until they are dry to touch. Keep baking if still sticky – exact times may vary. (Note 4)
  8. Cool in oven – Turn oven OFF and leave to fully cool for 4 hours or overnight around 10 hours (I usually do this).
  9. Airtight container – As soon as the pavs are fully cool, store in an airtight container in a cool, dry place until required. (Note 6)
  10. Cream – Beat cream ingredients (including mascarpone, if using) in a large bowl on high until soft peaks form (1 minute using a stand mixer, 2 – 3 minutes with hand held beater).
  11. Decorate – Just before serving, spoon a big dollop of cream OR gelato in the nest, top with fruit and dust with icing sugar if using.

FAQs


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