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Christmas Mini Pavlovas Recipe

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★★★★★

5 from 102 reviews

Delight in these festive Christmas Mini Pavlovas, featuring crisp meringue bases topped with luscious whipped cream and vibrant fresh fruits. Perfectly sized for holiday gatherings, these individual desserts combine sweet, airy meringue shells with a rich, creamy topping and the bright flavors of seasonal berries and tropical fruits.

Ingredients

Scale

Meringue:

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

Whipped Cream:

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

Toppings:

  • Strawberries, diced into 1cm / 1/3″ cubes
  • Mangoes, diced into 1cm / 1/3″ cubes
  • Blueberries
  • Raspberries
  • Kiwi, sliced
  • Passionfruit pulp
  • Small mint sprigs
  • Icing sugar / powdered sugar for dusting

Instructions

  1. Prepare Meringue Mixture: In a clean, dry mixing bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar a spoonful at a time, whisking continuously to incorporate the sugar fully and create a glossy, stiff meringue. Gently fold in the cornflour and white vinegar, which help stabilize the meringue and give it a light texture.
  2. Shape and Bake Meringuas: Preheat the oven to 120°C (250°F). Line a baking tray with baking paper. Spoon or pipe the meringue mixture onto the tray in small, individual rounds approximately 6-7 cm in diameter with a slight hollow in the center to hold the toppings. Bake for about 1 hour 15 minutes until the meringues are crisp on the outside but still have a soft interior. Turn off the oven and leave the meringues inside to cool completely and dry out (this prevents cracking).
  3. Prepare Whipped Cream: Using chilled heavy cream, whip it together with the mascarpone (if using), caster sugar, and vanilla extract until soft peaks form. The mascarpone stabilizes the whipped cream, helping it hold its shape longer, which is perfect for assembling ahead of time.
  4. Assemble Pavlovas: Spoon or pipe a generous layer of whipped cream onto the center of each cooled meringue nest. Arrange a colorful selection of diced strawberries, mango, blueberries, raspberries, kiwi slices, and passionfruit pulp over the cream. Garnish with small mint sprigs for a fresh aroma and dust lightly with icing sugar for a snowy festive effect.
  5. Serve: Serve immediately after assembling for the best texture contrast between crisp meringue and creamy topping. If preparing ahead, store meringues and whipped cream separately and assemble just before serving to maintain their delicate textures.

Notes

  • Note 1: Ensure eggs are at room temperature to achieve maximum volume when whisking the egg whites.
  • Note 2: Cornflour and white vinegar help create a tender and stable meringue interior with a crisp crust.
  • Note 3: Adding mascarpone to the whipped cream provides stability and a richer texture, but it is optional.
  • For best results, use superfine sugar to help the meringues dissolve smoothly without graininess.
  • Meringue pavlovas can be prepared a day in advance if kept in an airtight container and assembled just prior to serving.
  • Customize toppings to your preference, using seasonal fruits for added freshness and color.

Keywords: Christmas dessert, mini pavlova, meringue, whipped cream, festive recipe, holiday dessert, individual pavlovas, fruit topping

Find it online: https://busyrecipe.com/christmas-mini-pavlovas-recipe/