Mini Strawberry (and Mango) Pavlovas

Here’s the latest on the Pavlova scene!

These were made this last strawberry season:

Since the TV debut, a lot of people have been writing in and asking me the name and recipe for the dessert I made for the shoot. It was a strawberry pavlova with chopped dark chocolate folded in the whipped cream, topped with chards of white chocolate. It was decadent, to say the least.

Today, I thought I’d recreate the dessert in a mini form. I’ve skipped the chocolate from this one but by all means, go ahead and add it in if you like. You could also substitute the cornstarch with cocoa as I’ve indicated below so you have a chocolate base. Similarly, replace the vanilla with flavoring of your choice–coffee works very well as does lemon. Try using seasonal fruits–peaches, mangoes, berries of all kind (chunky jams, even!), passion fruit, kiwi, etc. Throw on a couple of toasted nuts for crunch, if you like as well!

Pavlovas make for a sinful yet light and dainty dessert for any occasion. Their imperfect, rustic appearance (yes, don’ worry if they crack!) makes them even more endearing, don’t you think? The crisp exterior gives way to reveal a marshmallow-soft interior, that is complimented by the unsweetened cream and fresh fruit. Making a pavlova needs no skill to speak of, and apart from a good whisking agent (such as beater or stand mixer) you need little else. Try it this summer with the fruit bounty that nature is going to bestow upon us!

Mini Strawberry Pavlovas
(This recipe makes 5 mini pavlovas or one 8-inch pavlova to suffice about 6 people generously)

Ingredients:

  • 2 egg whites
  • 100 gms. caster sugar
  • 1 heaped tsp. cornstarch
  • 1/2 tsp. pure vanilla extract or good quality vanilla essence
  • 1/2 tsp. white wine vinegar
  • a pinch of salt
  • 1/2 cup whipping cream, whipped to soft peaks
  • 2-3 strawberries, pureed
  • 1 cup strawberries, halved or quartered
  • 1 tbsp. icing sugar for dusting
  • sprigs of mint to decorate

Method:

  1. Preheat the oven to 180 degrees centigrade.
  2. Place the egg whites in a stand mixer of spotlessly clean bowl.
  3. Add the salt and whisk until quite frothy.
  4. Now, add the caster sugar in three batches and whisk at top speed until you have a satiny gloop that is stiff enough to hold shape.
  5. Gently but surely fold in the vanilla, vinegar, and cornstarch.
  6. Pile or pipe (if feeling fancy) into 5 rounds on a baking sheet lined with parchment.
  7. Shove the baking sheet in the oven and turn down the temperature to 150 degrees centigrade. Bake for about half an hour or until the tops are a pale pink in color and feel crisp and dry.
  8. Allow to cool completely. Then, carefully peel off the parchment from the meringue bottoms and place on serving plate.
  9. Fold the strawberry puree in the whipped cream. You could also use jam.
  10. Spoon or pipe the whipped cream on top of the meringues with careful carelessness. Stud with gorgeous strawberries and shower them with a loving snowfall of icing sugar.
  11. Garnish with a fresh sprig of mint each, and serve cold.
April 22, 2012:
Yesterday, I conducted a beginner-level workshop in desserts and one of the dishes we made was this gorgeous a Mango Pavlova. We made tiny Pavlovas for the participants to take home and one large one for everyone to taste. Made with the first Alphonso mangoes of the season, I think this is my new favorite Pavlova topping!

Comments (9)

  1. chinmayie February 21, 2012 at 2:50 am

    This looks just beautiful! I think I have to get rid of my mental block for eggs and make these!

  2. Preeti February 21, 2012 at 3:47 am

    They look absolute delish!! Saee you are a genius!!

  3. The knife February 21, 2012 at 4:05 am

    makes me miss the pavlova…mom loved them too..minis are a great idea

  4. Saee Koranne-Khandekar February 21, 2012 at 5:54 am

    If you don't generally like eggs, Chinmayie, try and add a strong flavoring. Like chocolate or coffee.

  5. Saee Koranne-Khandekar February 21, 2012 at 5:55 am

    Was so happy Sr. Mrs.K liked it. Minis are more manageable. 2 egg whites for 5 people is like dessert in a jiffy!

  6. aarthi April 3, 2012 at 4:41 am

    pavlova looks so cute

    Aarthi
    YUMMY TUMMY

  7. Grishma @ZaikaZabardast April 22, 2012 at 8:31 pm

    Oh this looks heavenly! Specially those ripe mangoes that we get in India..no comparison at all! Love it 🙂

  8. nina shah December 18, 2012 at 11:59 pm

    how do you substitute eggs ? your pavlovas look absolutely stunning & delicious & i would love to try making some.if we can use a substitute…pls help

Leave a comment

Your email address will not be published. Required fields are marked *