Mini Strawberry Pavlova (Perfect for 5-6 Small Servings)

These mini strawberry pavlovas are light, airy, and the perfect elegant dessert to share with guests. With a crisp meringue shell and a soft, marshmallowy center, they are topped with whipped mascarpone cream and strawberry compote for an indulgent yet delicate treat. These pavlovas are ideal for entertaining and are surprisingly easy to make, offering a sophisticated presentation without too much effort.

Why You’ll Love This Recipe

You’ll love this recipe because it’s a fun, individual-sized twist on the classic pavlova, making it perfect for serving guests at dinner parties or small gatherings. The meringue is crisp on the outside, with a soft, marshmallowy center that pairs perfectly with the light, creamy mascarpone filling and sweet-tart strawberry compote. The recipe is simple but yields beautiful, show-stopping results, and you can easily customize it with your favorite fruits for a unique, seasonal dessert.

The Perfect Occasion

Mini pavlovas are perfect for special occasions like birthdays, holidays, or celebratory dinners. They’re also great for brunches or afternoon tea, as they offer a light, refreshing dessert that’s not too heavy. Because each pavlova is individually sized, they make an impressive yet manageable treat for guests. Whether you’re serving them at a fancy event or just a casual gathering, these pavlovas are guaranteed to impress.

Decoration Tips

To make your pavlovas look extra special, decorate them with a mix of fresh berries, edible flowers, and a dusting of powdered sugar. You can also drizzle them with extra strawberry compote or a touch of melted white chocolate for a more decadent finish. For a touch of elegance, consider adding a few mint leaves or a light drizzle of honey over the fruit. The key is to keep the decoration light and fresh, allowing the natural beauty of the pavlova to shine.

For the Pavlova (makes 5-6 mini pavlovas):

• 5 large egg whites
• 265g granulated sugar
• 1 tbsp white vinegar
• 1 tbsp cornstarch

Instructions:

1. Prepare the Meringue: Make sure your mixing bowl is completely clean and grease-free. Beat the egg whites on high speed using an electric mixer until they form soft peaks (about 2-3 minutes). The egg whites should foam up and look like clouds.
2. Add Sugar Gradually: While continuing to beat, gradually add the sugar, a little at a time. Continue whisking until the meringue is thick, glossy, and holds stiff peaks.
3. Add Vinegar and Cornstarch: In a small bowl, make a paste with the white vinegar and cornstarch. Add this mixture to the meringue to help stabilize it and prevent cracking. Whisk until well combined.
4. Shape the Pavlovas: Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper. Spoon the meringue into a piping bag fitted with a round tip. Pipe 5-6 circles (about 6 cm wide) onto the parchment paper. Create “dots” around the edges of each circle, stacking two layers of dots to form a border.
5. Create Indents: Use a small wet spoon to gently create an indent in the center of each pavlova. This will hold the filling later.
6. Bake: Bake the pavlovas in the preheated oven for about 30 minutes. The meringue should be crisp on the outside but still soft inside. Once baked, let the pavlovas cool completely before assembling.

For the Whipped Mascarpone Cream:

• 250g mascarpone cheese (room temperature)
• 350g heavy whipping cream
• 70g powdered sugar
• 1 tsp vanilla extract

1. Prepare the Cream: In a bowl, whisk together the mascarpone, powdered sugar, and vanilla extract until smooth. Add the whipping cream and continue to whisk on medium-high speed until stiff peaks form (1-2 minutes). Be careful not to overbeat, as the mixture can turn grainy.

For the Strawberry Compote:

• 250g fresh strawberries, chopped
• 70g sugar
• 1 tsp cornstarch mixed with 2 tbsp lemon juice

1. Cook the Compote: Combine the strawberries and sugar in a small saucepan and bring to a simmer over medium heat. Cook for about 15-20 minutes, stirring occasionally. Once the mixture thickens, add the cornstarch and lemon juice mixture to the saucepan and stir until the compote becomes glossy and thick. Let the compote cool completely before using.

Assembling the Pavlovas:

1. Pipe the Filling: Once the pavlovas have cooled, pipe or spoon the whipped mascarpone cream into the indent of each pavlova.
2. Add the Strawberry Compote: Pipe or spoon a small amount of the cooled strawberry compote into the center of each pavlova on top of the cream.
3. Decorate: Top with fresh berries like strawberries and raspberries. Add a dusting of powdered sugar and a drizzle of extra compote if desired.
4. Serve and Enjoy!

These mini strawberry pavlovas are light, fruity, and indulgent, making them the perfect dessert for sharing.