Description
Mini pavlovas topped with whipped cream and fresh berries, light and airy.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gradually add the granulated sugar, beating until the mixture is glossy and holds its shape.
- Gently fold in the vinegar and cornstarch.
- Spoon the mixture onto the baking sheet, forming small rounds. Make a slight indentation in the center of each.
- Bake for 1 hour, then turn off the oven and let the pavlovas cool inside for another hour.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Top each pavlova with whipped cream and fresh berries before serving.
Notes
- Ensure the bowl and beaters are clean and free of grease for best results.
- Store pavlovas in an airtight container if not serving immediately.
- Add berries just before serving to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 180
- Sugar: 20g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: mini pavlovas, whipped cream, fresh berries, dessert