Mini Pavlova
This mini pavlova is made with one egg white, creating a light, crisp meringue with a soft, marshmallow-like center. Topped with whipped cream and fresh fruit, it's a perfect small dessert for one or two.
Servings: 2 servings
Equipment
Ingredients
- 1 large egg white -room temperature
- ¼ cup sugar
- ¼ teaspoon cornstarch
- ⅛ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon lemon juice
For the Whipped Cream
- ¼ cup heavy cream
- 1 teaspoon sugar
- ¼ teaspoon vanilla
Toppings
- fresh berries, sliced kiwi fruit, or your favorite sliced fruits.
Instructions
- Preheat the oven to 225°F (107°C).
- Beat the egg white with an electric hand mixer on high until foamy, about 20 seconds. Pro Tip: Ensure no yolk gets in, as even a small amount can prevent proper whipping.
- Mix the sugar, cornstarch, and cream of tartar in a small bowl.
- Gradually add the sugar mixture to the egg white while beating on medium speed. Increase to high and beat until stiff peaks form and the meringue is thick and glossy, about 10 minutes.
- Briefly mix in the vanilla and lemon juice for 10 seconds.
- Shape the meringue on a parchment-lined baking sheet, creating a slight indent in the center for the whipped cream. Smooth the edges or leave them rustic.
- Bake for 1 hour, then turn off the oven and let it cool inside for another hour without opening the door. Pro Tip: Once cooled, store covered at room temperature for up to 2 days or serve immediately.
Make the Whipped Cream
- Make the whipped cream by beating the heavy cream, sugar, and vanilla on medium speed until soft peaks form. Pro Tip: The cream should thicken, leaving trails. Soft peaks curl down slightly and melt back into the cream.Note: I use 1 teaspoon of sugar in the whipped cream, but you can add another teaspoon for a sweeter taste.
- Spoon the whipped cream over the pavlova.
- Top with fresh fruit or berries and serve.
Notes
- Check the weather. Pavlova is best made on a dry day with low humidity. Moisture in the air can cause it to collapse. Avoid boiling water or cooking steamy foods while making pavlova, as steam adds moisture to the air.
- Read the recipe first. This dessert comes together quickly, so review the full recipe and ingredient notes before starting. Have everything measured and ready.
- Use a room-temperature egg white. It whips faster and creates more volume than a cold one. Take the egg out of the fridge at least 20 minutes before making your pavlova.
- Keep equipment grease-free. Any trace of fat in the mixing bowl or on the beaters can prevent the egg whites from whipping properly.
- Make two small pavlovas. If you prefer, divide the meringue into two circles on the baking sheet instead of making one larger pavlova.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 36mg | Potassium: 88mg | Sugar: 28g | Vitamin A: 437IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 0.1mg
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