If making meringue intimidates you, I’ve got you. This recipe is incredibly easy and because you’re making mini pavlovas, instead of one big one, there is so much less that can go wrong. Pavlova is one of my favorite desserts because it is SO versatile and you can use any fruit you like or have on hand. Apple or pears all your supermarket has? No problem! Cook them down with some sugar, butter and cinnamon and make a cozy apple pie pavlova. Want something more tropical? Add cubes of mango and some fresh passionfruit to the top. Berries and mint are my chosen toppings for Christmas for obvious reasons but stewed plums or pomegranate would be just as festive!
Ingredients needed
Egg whites. I used fresh egg whites. Icing sugar / powdered sugar. Using icing sugar ensures the sugar dissolves into the egg whites much quicker and creates a really lovely chewy texture once baked. Cornstarch. Vanilla extract. Cream. Heavy cream or whipping cream. Lemon curd can also be used. Fresh fruit of your choice. Fresh raspberries, strawberries or pomegranate seeds are festive but stewed plums or cherries would also be delicious. Fresh mint leaves, to serve.
How to make pavlova
The most important thing to remember when making meringue/pavlova is that your bowl and beaters/mixer needs to be as clean as a whistle. Any fat or grease will prevent the egg whites from whipping into firm, beautifully glossy peaks. Add your egg whites to a large, clean bowl then whip until foamy. I usually use my stand mixer fitted with the whisk attachment for this but you can use a hand mixer too. Once foamy, add all of the sifted icing sugar and continue whipping until the meringue forms stiff peaks. Mix in the cornstarch and vanilla extract. Pipe or spoon little mounds of meringue onto a lined baking sheet then using a teaspoon, create a little indent in each (this will create a little hole for the cream and fruit to nestle into). Place the mini pavlovas into a preheated oven and bake for 90 minutes then turn off the oven and allow to cool completely. This will prevent the meringue from deflating. Once cool, remove from the oven. Whisk the cream with a few tablespoons of icing sugar. Always start slower when whipping cream. If you whip the cream too vigorously, large air bubbles will form which will later pop and leave you with soft, weepy cream. Whip the cream to medium-stiff peaks. Pack the pavlovas in a wreath shape on a large serving platter or board then spoon a little cream into each meringue nest. Top with fresh fruit of your choice and serve.
Can I make this in advance?
Usually, I would say no. But I made this pavlova wreath then stored in the fridge for 36 hours and the meringue held up incredibly well, as did the cream. The meringue was still crisp on the outside with a chewy, marshmallowy texture inside and the cream didn’t weep or make the meringue soft. However, I would still not recommend fully assembling the pavlova wreath too far in advance as the fruit tends to go a little soft and sad. The meringues can be baked the day before and kept in an airtight container at room temperature.
Christmas dessert recipes
