Description
Celebrate the holiday season with these delightful Christmas Mini Pavlovas—a light and airy meringue base topped with luscious whipped cream and vibrant fresh fruits. Perfectly crisp on the outside and soft inside, these individual pavlovas are adorned with a medley of strawberries, mangoes, blueberries, and other festive toppings, making them a colorful and elegant dessert for any Christmas gathering.
Ingredients
Scale
Meringue Base
- 160 ml / 2/3 cup egg whites (from 5 – 6 large eggs)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour (cornstarch)
- 1 tsp white vinegar
Whipped Cream
- 1 1/2 cups heavy cream (thickened or whipping cream), cold
- 1/2 cup mascarpone (optional for stabilizing)
- 3 tbsp caster sugar (superfine sugar)
- 1 tsp vanilla extract
Toppings
- Strawberries, diced into 1 cm / 1/3″ cubes
- Mangoes, diced into 1 cm / 1/3″ cubes
- Blueberries
- Raspberries
- Kiwi, sliced
- Passionfruit pulp
- Small mint sprigs
- Icing sugar / powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Baking Tray: Preheat your oven to 120°C (250°F) and line a baking tray with baking paper. This low temperature helps dry out the meringue slowly for a crisp outside and soft inside.
- Whisk Egg Whites: In a clean, dry bowl, whisk the egg whites until soft peaks form. Use a stand mixer or hand whisk to get the right consistency.
- Gradually Add Sugar: Slowly add the caster sugar one tablespoon at a time while continuing to whisk. Whisk until the mixture is thick, glossy, and forms stiff peaks.
- Add Cornflour and Vinegar: Gently fold in the cornflour (cornstarch) and white vinegar with a spatula. This will help stabilize the meringue and create the perfect texture.
- Shape Meringas: Spoon dollops of the meringue mixture onto the prepared tray, creating small rounds about 6-7 cm wide. Use the back of a spoon to create a slight hollow in the center for the cream and toppings.
- Bake Meringues: Bake in the preheated oven for approximately 1 hour 15 minutes. The meringues should be dry to the touch and can be left to cool completely in the oven with the door slightly ajar to prevent cracking.
- Prepare Whipped Cream: While the meringues cool, whip the cold heavy cream with caster sugar and vanilla extract until soft peaks form. For extra stability, gently fold in the mascarpone if using.
- Assemble Pavlovas: Top each cooled meringue with a generous spoonful of whipped cream. Add your choice of fresh fruit such as strawberries, mangoes, blueberries, raspberries, kiwi, and passionfruit pulp.
- Garnish and Serve: Decorate with small mint sprigs and dust lightly with icing sugar. Serve immediately for the best texture and freshness.
Notes
- Note 1: Use fresh egg whites at room temperature for best volume in meringue.
- Note 2: Cornflour and vinegar help stabilize the meringue and create the signature marshmallow-like center.
- Note 3: Mascarpone is optional but recommended if you want your whipped cream to hold shape longer, especially in warmer environments.
- The meringues can be made ahead and stored in an airtight container for up to 2 days before assembling.
- Use superfine (caster) sugar for quick dissolving and smooth texture in the meringue and cream.
Keywords: Christmas pavlova, mini pavlovas, meringue dessert, holiday dessert, whipped cream fruit dessert, festive pavlova