Best 2 Mini Berry Pavlovas Recipes
Indulge your taste buds with a delightful journey into the world of Mini Berry Pavlovas, a heavenly symphony of flavors and textures. These bite-sized treats are crafted with a delicate meringue base, a luscious whipped cream filling, and a vibrant array of fresh berries. Each element of this dessert comes together in perfect harmony, creating an explosion of flavors that will tantalize your senses. Dive into the realm of culinary bliss as we unveil the secrets behind this enchanting dessert, with step-by-step instructions and a treasure trove of tips to ensure your Mini Berry Pavlovas turn out perfectly every time. From the perfectly crisp meringue to the velvety smooth whipped cream, and the vibrant burst of berries, every bite promises an unforgettable experience. So, gather your ingredients, don your apron, and let's embark on a culinary adventure that will leave you craving for more.
Here are our top 2 tried and tested recipes!
MIXED BERRY PAVLOVA
Steps:
- Preheat the oven to 180 degrees F.
- Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
- Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
- Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
- Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
- Sweetened Whipped Cream:
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
- Yield: 1 cup
- Triple Raspberry Sauce:
- Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
- Yield: 2 cups
MINI BERRY PAVLOVAS
Pavlova is a wonderful meringue-based dessert named for the legendary Russian ballerina, Anna Pavlova. Pavlova is commonly served with a fruit component, it is fabulous to serve for company and easy to make! For an even fancier presentation, flip a muffin tin upside down, and pipe the meringue with a large star tip around the cups.
Provided by thedailygourmet
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
- Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
- Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
- When ready to serve, top each meringue with whipped cream and garnish with fresh berries.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 13.6 g, Cholesterol 10.2 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 26.6 mg, Sugar 13 g
Tips for Making Mini Berry Pavlovas:
- Use fresh berries. Fresh berries will give your pavlovas the best flavor and texture.
- Make sure your egg whites are at room temperature. This will help them whip up more easily.
- Whip the egg whites until they are stiff peaks. This will ensure that your pavlovas are light and airy.
- Add the sugar gradually. Adding the sugar all at once can cause the egg whites to deflate.
- Bake the pavlovas in a preheated oven. This will help them to rise evenly.
- Don't overbake the pavlovas. They should be golden brown on the outside and still soft and fluffy on the inside.
- Let the pavlovas cool completely before you top them with berries and whipped cream. This will help to prevent them from becoming soggy.
Conclusion:
Mini berry pavlovas are a delicious and easy-to-make dessert that is perfect for any occasion. They are light and airy, with a sweet and tangy filling of berries and whipped cream. Follow these tips to make perfect mini berry pavlovas every time.
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