When seeking a dessert that’s both delicate and indulgent, nothing quite compares to the ethereal delight of a mini pavlova. It’s like biting into a cloud, if clouds were made of sugar and dreams.
The crunch of the meringue gives way to a marshmallowy center—who knew contradictions could taste so divine? I remember the first time I made these, it was a rainy Sunday, and I had just finished binge-watching the latest season of Bake Off.
Inspired (and slightly envious of those British bakers), I took to the kitchen. What’s truly magical about this recipe is the pairing of tangy cream cheese and a vibrant raspberry sauce that dances on your taste buds—like a summer fling, it’s sweet, fleeting, and unforgettable.
And speaking of unforgettable, did you catch the lunar eclipse last week? Nature’s wonders sure have a way of stealing the show, but once you try these pavlovas, they might just give the moon a run for its money.
Steps
- Preheat your oven to 250°F (120°C). Mix the sugar and cornstarch in a bowl. In a stand mixer with a whisk attachment, beat egg whites, cream of tartar, and salt on medium speed until soft peaks form, which takes approximately 3 minutes.
- Gradually add the sugar and cornstarch mixture to the egg whites, increasing the mixer speed to medium-high. Continue beating until stiff, glossy peaks form, about 5 minutes, adding vanilla extract during the last minute.
- On baking sheets lined with parchment paper, spoon the meringue into 3.5-inch circles, making slight dips in the centers with the back of a spoon. Bake for 60 minutes, then turn off the oven and let the meringues rest inside for another 45 minutes. Cool completely outside the oven.
- To prepare the raspberry sauce, whisk sugar and cornstarch in a medium saucepan, add water, and half of the raspberries. Cook over medium heat, stirring constantly until thickened, then remove from heat and let cool. Add the remaining raspberries and store in the fridge.
- For the whipped topping, beat heavy cream in a bowl until soft peaks form. Add sugar and vanilla, and continue beating until nearly stiff peaks form. In another bowl, whip the cream cheese until fluffy, then combine with the whipped cream mixture, beating until stiff peaks form. Keep refrigerated.
- Assemble the pavlovas by topping each meringue with the cream cheese whipped cream and raspberry sauce. Garnish with mint leaves before serving to enhance flavor and presentation.
Ingredients
- Regular sugar or icing sugar
- Cornstarch
- Egg whites
- Cream of tartar
- Salt
- Vanilla extract
- Mint leaves
- Fresh raspberries (or frozen)
- Cream cheese
- Heavy cream or double cream
- Water
- 3 tablespoons sugar
- 2 1/4 teaspoons cornstarch
- 18 ounces fresh raspberries (frozen can be used)
- 1/3 cup water
Nutritional Values
Calories 3780 | Calories from Fat 1890 | Fat 210g | Saturated Fat 130g | Cholesterol 740mg | Sodium 1250mg | Potassium 1880mg | Carbohydrates 440g | Fiber 30g | Sugar 380g | Protein 50g | Vitamin A 8460IU | Vitamin C 140mg | Calcium 600mg | Iron 10mg
FAQ
- Can I use frozen raspberries for the raspberry sauce?
- Yes, frozen raspberries can be used instead of fresh ones for the raspberry sauce.
- How should I store the leftover egg yolks?
- Do not discard the egg yolks. They can be used for creating dishes like ice cream, pudding, mousse, fruit curd, eggnog, or fettuccine Alfredo.
- What can I use to garnish the pavlovas?
- Mint leaves make a lovely garnish for pavlovas, adding both a pleasant aroma and visual appeal.
- Is it necessary to use an electric whisk or stand mixer for the meringue?
- While an electric whisk or stand mixer makes the process easier, it’s not absolutely necessary. However, using one allows the beaters to do most of the work, requiring only patience from you.
- How should I store the pavlovas once they are made?
- It’s best to assemble the pavlovas just before serving. You can store the individual components separately in the refrigerator and assemble them when ready to enjoy.
Tips
- Use an electric whisk or stand mixer to whip the egg whites for the meringue, as it requires patience and allows the beaters to do most of the work. This will ensure your meringue reaches the desired stiff, glossy peaks.
- Make sure to carefully grease your baking trays and use a piping bag for the meringue mixture if you want uniform pavlovas. This will help achieve a consistent shape and size.
- Don’t discard the egg yolks after separating them from the whites; they can be repurposed in other recipes like ice cream, pudding, or even eggnog, reducing waste and adding to your culinary creativity.
- Assemble the pavlovas just before serving by topping them with cream cheese whipped cream and raspberry sauce. This will prevent the meringue from becoming soggy and ensure a fresh, crisp texture when served.
Equipment
- Electric Stand Mixer with Whisk Attachment
- Piping Bags
- Parchment Paper
- Baking Sheets
- Medium Saucepan
