These Pavlova Muffins are a delightful combination of crispy, light meringue filled with rich pastry cream and topped with fresh Chantilly cream and berries. The meringue provides a delicate, crunchy exterior, while the smooth cream filling creates a perfect balance of flavors and textures. Served in parchment tulip cups for easy handling, these muffins stay wonderfully crispy for up to 12 hours, making them ideal for special occasions or whenever you want a show-stopping dessert that’s as delicious as it is beautiful.
Why You’ll Love This: You’ll love these Pavlova Muffins because they are an elegant twist on the classic pavlova dessert, with all the elements you love—crispy meringue, smooth pastry cream, and fresh fruit—packaged into a convenient, muffin-sized treat. These muffins are not only visually stunning but also incredibly easy to make. With their perfect blend of crunchy and creamy textures, these treats are sure to impress anyone who tries them. Plus, the combination of fresh berries and Chantilly cream adds a light, fruity finish that keeps the dessert refreshing and not too heavy.
Perfect Occasion: These Pavlova Muffins are perfect for celebratory gatherings such as birthdays, bridal showers, or holiday parties. Their elegant look makes them ideal for dessert tables, where they can serve as a beautiful centerpiece. They’re also great for a casual afternoon tea or as a light, refreshing dessert after a special meal. Since they stay crunchy for up to 12 hours, they can be made in advance and still be enjoyed at their best.
Decoration Tips: For an extra elegant presentation, top your Pavlova Muffins with a variety of fresh berries like raspberries, strawberries, and blueberries. A light dusting of powdered sugar or a drizzle of berry sauce adds a lovely finish. You can also garnish with a sprig of mint or a few edible flowers for a refined, sophisticated touch. Arrange them on a tiered cake stand or a decorative tray for a stunning dessert display.
Ingredients (for 18 muffins):
Meringue Base (Swiss Meringue):
- 250g egg whites (about 7-8 eggs)
- 250g granulated sugar
- 250g powdered sugar
- 25g cornstarch
Pastry Cream:
- 250g milk
- 65g granulated sugar
- 3 egg yolks
- 20g cornstarch
- 1 tsp vanilla extract
Chantilly Cream:
- 200g heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
- Prepare the Meringue: Place the egg whites and granulated sugar in a heatproof bowl. Heat over a double boiler, stirring until the sugar has dissolved and the mixture feels smooth when rubbed between your fingers. Transfer to a mixer and beat on high speed for about 10 minutes until stiff, glossy peaks form.
- Add the Dry Ingredients: Gently fold the sifted powdered sugar and cornstarch into the meringue until fully combined.
- Shape and Bake: Preheat your oven to 125°C (250°F). Pipe the meringue into muffin cups lined with parchment tulip liners. Bake for about 3 hours until the meringues are crispy on the outside but soft on the inside. Let them cool completely.
- Make the Pastry Cream: Heat the milk and half the sugar in a saucepan until it reaches a boil. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch. Gradually add the hot milk mixture to the egg mixture, then return it to the saucepan and cook until thickened. Remove from heat and stir in vanilla extract. Let it cool.
- Make the Chantilly Cream: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble: Fill the meringue muffins with pastry cream and top with Chantilly cream. Garnish with fresh berries and a drizzle of berry sauce if desired.
Enjoy!
