Mini pavlovas with berries

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Mini pavlovas with berries
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it es fr de br
281
Calories per serving
  • Gluten Free
  • Vegetarian
  • Energy Kcal 281
  • Carbohydrates g 52
  •   of which sugars g 52
  • Protein g 3
  • Fats g 6.8
  •   of which saturated fat g 3.89
  • Fiber g 1.6
  • Cholesterol mg 22
  • Sodium mg 42
  • Difficulty: Difficult
  • Prep time: 45 min
  • Cook time: 60 min
  • Serving: 6
  • Cost: Average
  • Note + 1 hour of resting time

PRESENTATION

Mini pavlovas are such a fun way to add a touch of charm to any summer gathering. Really good stuff. Originating from Australia, these individual pavlova desserts fit perfectly on any table where a sweet treat is needed. The base is a meringue nest that bakes to a crisp on the outside while remaining tender inside. And this tasty mix of textures keeps each bite intriguing. Break through the golden shell, and you'll find a creamy surprise—whipped filling made with rich cream and a hint of raspberry. It's really really delightful. This creates a perfect balance between sweet and slightly tangy, setting these apart from ordinary meringues. Add a generous topping of fresh berries, and you have a berry pavlova recipe that screams summer fun.

And look, in Australia, you’ll find all sorts of twists on the mini pavlovas concept, but the essentials stay the same: a crisp outer shell, moist center, and lots of fruit on top. People love using whatever berries are in season—blueberries, strawberries, blackberries—all adding colorful color and flavor. The cream in the center isn’t just decorative; it tempers the sweetness of the meringue. Which is great. Ensuring each spoonful is just the right mix of sweet and fresh. This easy pavlova recipe is perfect for a backyard BBQ or as a light dessert after dinner. These individual pavlova desserts are also convenient for serving a crowd, as everyone gets their own little masterpiece. Just add your favorite toppings, and you’ve got a dessert that’s elegant yet fuss-free. And you know what? Folks adore the way the shells snap under a spoon and how the berries remain juicy. For anyone who loves a dessert that’s both beautiful and simple to enjoy, pavlova with fresh berries brings all those summer dessert vibes effortlessly. Seriously good.

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INGREDIENTS

281
Calories per serving
Ingredients for 6 mini pavlovas
Egg whites 0.4 cup (100 g)
Sugar 1 ¼ cup (250 g)
Fresh liquid cream 0.8 cup (200 g)
Raspberries 1 cup (120 g)
Powdered sugar ¼ cup (30 g)
for decoration
Berries to taste - (raspberries, blackberries, blueberries...)
Preparation

How to prepare Mini pavlovas with berries

To prepare mini pavlovas with berries, start by preparing the Swiss meringue. You'll need to proceed with a bain-marie cooking method, so place some water in a saucepan and heat it up 1; then place a bowl on top, making sure the water doesn't touch the bottom. Pour in the egg whites and caster sugar 2, then work it all with electric whiskers 3

and whip the mixture until it reaches a temperature of about 140°F (4-5). Then remove the bowl from the heat and continue whipping until it's lukewarm 6.

Then transfer the Swiss meringue into a piping bag with a smooth nozzle of 0.4 inches 7. Then, on a baking sheet lined with parchment paper, make 3 rounds to create meringue nests (8-9). Bake in a preheated static oven at 212°F for 1 hour in the central rack.

Then take them out and let them cool 10. Meanwhile, prepare the raspberry puree by pouring them into a tall container 11 and blend everything with an immersion blender 12

until you get a cream 13. Then pour cold cream and powdered sugar into a bowl 14. Whip it with electric whiskers 15

and only when it's very frothy, add 2 tablespoons of raspberry puree 16, keeping aside the remaining for the final decoration. Work again with the whiskers 17 until fully incorporated 18.

Then transfer into a piping bag without a nozzle 19 and use it to fill the now cool meringue nests (20-21). Let rest in the refrigerator for one hour.

Then decorate the mini pavlovas with berries: blueberries 22, blackberries, strawberries 23, and a tablespoon of raspberry puree 24.

Storage

The mini pavlovas can be stored in the refrigerator for 2 days. Freezing is not recommended, as meringue fears humidity.

Tip

For a more indulgent dessert, you can coat the inside of the meringue, once baked, with melted chocolate, letting it crystallize in the refrigerator before filling the meringues.

For the translation of some texts, artificial intelligence tools may have been used.
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