The Ultimate Mini Pavlova
Serves 4 people
80mins Prep
60mins Cook
This mini pavlova recipe is an easy and delicious classic!
By Amie Milton
Ingredients
Mini Pavlovas
- 4 Egg white
- 1 cup Caster sugar
- 1 Tbsp Cornflour
- 1 tsp Vanilla essence
- 1 tsp Apple cider vinegar
Cream
- 270 ml Coconut cream
- 150 ml Thickened cream
- 2 Tbsp Maple syrup
- 2 tsp Vanilla essence
Toppings
- 1/4 cup Coconut, toasted
- 1/4 cup Pistachios, toasted, chopped
- to serve Barker's Passionfruit Lemon Dessert Sauce
- to serve Seasonal fruit of choice
Method
To start
- Place the coconut cream in the fridge overnight or until cold (at least 2 hours).
Pavlovas
- Preheat the oven to 150°C fan forced and line 2 large baking trays with baking paper.
- Place your egg whites into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture has formed soft peaks. This will take only about 2 minutes.
- Once soft peaks have formed, add the caster sugar one table spoon at a time, ensuring you are whisking the mixture constantly during this step.
- Keep whisking until the sugar has dissolved. You will need to whip this for about 15 minutes. You can test the mixture by rubbing it between two fingers and if you don't feel any sugar granules it is done.
- Add the cornflour and mix for 1 minute to combine.
- Add the vinegar and vanilla and mix to combine.
- Spoon large dollops of the mixture onto your baking trays and shape into approx. 10cm rounds. I made a slight well in the centre of my pavlovas to maximise toppings that will fit in for later.The chickpea mixture makes approx. 16 and the classic recipe makes about 9.
- Place in the oven and immediately reduce the oven temperature to 110°C.
- Bake for 30-40 minutes. Baking time always varies on how large you make you pavlovas so if you make smaller pavs, reduce the cooking time. If you make larger pavs, increase the cooking time.
- The pavlovas are done when the outside is firm and crisp so you can check at the early time mark listed above and judge from there. Once they are done, turn the oven off and leave the pavlovas in the oven to dry out. I place a wooden spoon in the oven door to keep it ajar slightly. Let them cool in the oven for at least 1 hour.
Cream
- For the cream topping, place the coconut cream in a bowl of a stand mixer and whisk on high speed until stiff peaks form.
- Fold through the vanilla and maple syrup, and allow to chill in the fridge until you are ready to serve.
To serve
- Pavlovas are best decorated and served immediately as the toppings soften the meringue quite quickly.
- Start by placing your pavlovas on a serving platter. Dollop a large serving of cream on top and layer with fresh fruits.
- Drizzle Barker's Passionfruit Lemon Dessert Sauce on top and sprinkle with pistachios and coconut to finish
