The pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. Its history is contested between Australia and New Zealand, with both countries claiming to have created it in honor of the dancer when she toured the region in the 1920s.
The dessert is designed to reflect Pavlova’s lightness and grace, which she was renowned for during her performances. It’s characterised by a crisp crust and soft, light inside, typically topped with whipped cream and fresh fruit.
The earliest known recipe for pavlova was published in New Zealand in 1926, but it was not the pavlova as we know it today. It evolved over time, and the pavlova recipes that included a meringue base started appearing more consistently in the 1930s.
The debate over its origins has been affectionate and ongoing, with both countries producing various forms of evidence to claim the dessert. Regardless of its true origin, the pavlova has become a cherished part of the culinary traditions in both Australia and New Zealand, often served during celebratory and holiday meals, especially Christmas.
Mini pavlovas are a classic dessert that combines simplicity with flavor. These individual meringues are baked until they have a shatteringly crisp exterior and a soft, marshmallow-like center. Topped with a dollop of freshly whipped cream and a selection of seasonal fruits, they’re a light yet indulgent treat. This recipe will guide you through the process of creating these elegant desserts, perfect for capping off any meal with a touch of sweetness and style. Whether for a dinner party or a casual get-together, mini pavlovas are sure to impress.
Ingredients:
• 4 egg whites, at room temperature
• 11/4 cup granulated sugar
• 1 tsp white vinegar
• 21/2 tsp cornstarch
• 1 tsp pure vanilla extract
• 11/2 cups heavy cream
• 3 tablespoons caster sugar
• 1/2 cup mascarpone
• Fresh fruits (such as kiwi, strawberries, raspberries, blueberries, and mango), for topping
Mint leaves, for garnish, and powdered sugar, for dusting Instructions:
1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a clean, dry mixing bowl, beat the egg whites with an electric mixer on high speed until soft peaks form.
3. Gradually add the granulated sugar, about a tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form.
4. Fold in the vinegar and cornstarch, being careful not to deflate the egg whites.
5. Pipe the meringue into 6-8 round shapes on the lined baking sheet, making a slight well in the center of each to hold the toppings later.
6. Place the baking sheet in the oven and reduce the temperature to 150°C. Bake for 1 1/2 hours or until the pavlovas are crisp on the outside but still soft in the center.
7. Turn off the oven and let the pavlovas cool completely inside the oven with the door slightly ajar to prevent them from cracking.
8. Whilst cooling, whip the cream until starting to thicken. Add sugar, vanilla and mascarpone until combined and mixture is thick. Once cooled, gently transfer the pavlovas to a serving plate, fill the centres with whipped cream, and artfully top with an assortment of fresh fruits.
9. Garnish with mint leaves and a dusting of powdered sugar, if desired.
10. Serve immediately, or store in a cool, dry place until ready to enjoy.These mini pavlovas are a stunning and delicious dessert that pairs the lightness of meringue with the sweetness of fruit and the richness of whipped cream. Enjoy your homemade artisan treat!
FAQ’s
Is it OK to Make Pavlova the Day Before?
Yes, it’s absolutely fine to make a pavlova the day before you plan to serve it. In fact, allowing the pavlova to dry out in the turned-off oven overnight can improve its texture. Just be sure to store the pavlova base in an airtight container once it’s completely cooled to prevent it from absorbing moisture and becoming soft or chewy. It’s best to add the whipped cream and fresh fruit toppings just before serving to keep everything crisp and fresh.
How Long Can You Keep Mini Pavlovas?
Mini pavlovas can be kept for around two days once baked, as long as they are stored properly. To maintain their crisp texture, keep the meringue shells in an airtight container at room temperature. Avoid refrigerating them as the humidity can make them chewy. Add the toppings just before serving to prevent the meringues from becoming soggy. If you’ve already added the cream and fruit, they’re best enjoyed within a few hours.
Why is My Mini Pavlova Sticky?
Mini pavlovas can turn sticky due to a few reasons, most often related to humidity:
1. Humidity: Meringue absorbs moisture from the air, which can cause it to become sticky, especially if the weather is humid or the dessert is stored in a moist environment.
2. Underbaking: If the pavlova wasn’t baked long enough to allow the exterior to dry and form a crisp crust, the inside could be too moist and make the pavlova sticky over time.
3. Cooling too quickly: A rapid change in temperature can cause condensation to form on the pavlova, leading to stickiness. It’s best to let it cool gradually in the turned-off oven.
4. Improper Storage: If the pavlova wasn’t stored in an airtight container, it could have absorbed moisture from the air.To avoid stickiness, ensure that you bake the pavlova until it is thoroughly dry and crisp, let it cool slowly in the oven, and store it in an airtight container away from moisture.