Mini Pavlova Recipe #desserts #cakerecipe #chocolate #fingerfood #easy

You most likely have known about the well known pavlova dessert. You may even have tasted pavlova in a portion of its varieties. Yet, did you realize that it very well may be introduced likewise as scaled down sweets? That is actually what this Mini Pavlova Recipe is!

This individual pavlova formula will dazzle your family and companions! Smaller than expected pavlovas are incredible finger nourishment treats for gatherings, and are likewise so natural to make.

Pavlova cake is a meringue dessert with rich fixing, for the most part embellished with various natural products. Light and vaporous, it was named after the Russian ballet dancer Anna Pavlova who visited in Australia and New Zealand.

The two nations have been contesting the starting point of this delightful cake for a considerable length of time, so we don't know where precisely it originates from. What we do know, nonetheless, is that it is extraordinary compared to other simple treat plans on the planet, particularly in case you're making this smaller than expected pavlova formula!
Mini Pavlova Recipe #desserts #cakerecipe #chocolate #fingerfood #easy
Also try our recipe Vegan Strawberry Ice Cream #desserts #cakerecipe #chocolate #fingerfood #easy


  • Pavlova Meringue:
  • 4 egg whites
  • 1 cup caster sugar
  • 1/2 tsp. cream of tartar
  • 1,5 tsps. cornstarch
  • 2 tsps. vanilla extract
  • Mascarpone Filling:
  • 1 cup mascarpone
  • 1 cup whipping cream cold
  • 2 tbs powdered sugar
  • 1 tsp. vanilla extract
  • fresh berries
  • mint leaves (optional)


  1. Pavlova Meringue:
  2. Preheat oven to 320°F. Line two baking tins with parchment paper.
  3. In a large mixing bowl, using an electric mixer at high speed, beat the egg whites until soft peaks form. Gradually add the sugar and the cream of tartar and keep beating at high speed. Add the cornstarch and vanilla extract. Beat until stiff peaks form.
  4. Pipe the meringue onto the prepared tins. First pipe a small circle and then pipe on top of it, around the edges, in order to form a well.
  5. Alternatively, you can just spoon the meringue on the sheets, but that way your mini pavlovas will be slightly bigger.
  6. Put one baking tin in the oven and immediately lower the temperature to 245°F. Bake for 30 minutes, and lower the temperature to about 200°F. Bake until the meringue is dry when touched carefully.
  7. Turn off the oven and open the door half way. Leave the meringues inside to cool down. This will prevent the temperature change from being too drastic and causing the meringue to crack.
  8. Filling:
  9. In a large mixing bowl, beat the mascarpone together with powdered sugar and vanilla until smooth.
  10. In another large bowl, whip the cream until thick.
  11. Using a rubber spatula gradually add the whipped cream to the mascarpone.
  12. Pipe or spoon the filling into the holes of the mini pavlovas. Top with fresh berries and mint leaves. Serve immediately.

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