Mini pavlovas are elegant and light desserts, originating from New Zealand but also very common in Australia. Allowing the use of egg whites, they offer a perfect contrast between the meringue which is crisp on the outside and soft on the inside, topped with whipped cream and fresh fruit. They are naturally gluten-free. I chose to honor fall, by garnishing them with persimmon and kiwi. Perfect for impressing your guests, these mini pavlovas are sure to be a hit on your table.

Autumn Mini Pavlovas, New Zealand

New Zealand

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Difficulty: Intermediate

Recipe themes: In Autumn N Christmas

Ingredients

Servings

• 4 egg whites at room temperature

• 200g caster sugar

• 1 tsp white vinegar (or lemon juice)

• 1 tsp cornstarch

• 150 ml of cold whole liquid cream

• 100 ml mascarpone

• 2 Tbsp . gluten-free icing sugar

• Fresh fruit for garnish: slices of kiwi and persimmon

Preparation

1. Preheat the oven to 110°C and line a baking tray with baking paper.
2. Beat the egg whites until stiff: in a bowl, beat the egg whites at medium speed until they become foamy. Then increase the speed and gradually add the powdered sugar, one spoon at a time, to dissolve the sugar well. Continue whipping until you get stiff, glossy peaks.
3. Add the cornstarch and white vinegar or lemon juice: sift the cornstarch over the meringue, add the vinegar, then gently fold in using a spatula. This will give the meringue a soft and melting interior texture.
4. Form the mini pavlovas: place spoonfuls of meringue on the baking tray, forming small nests of around 8 cm in diameter, slightly hollowing out the center to accommodate the filling later. You can use a double pocket, make a first full circle then a second circle on top, leaving a hole in the middle.
5. Cook: bake the pavlovas for about 1 hour, until they are crispy on the outside but still tender on the inside. Turn off the oven and let the meringues cool inside with the door slightly ajar to prevent cracking.
6. Prepare the whipped cream: in a very cold bowl, whisk the liquid cream and the mascarpone with the icing sugar until you obtain a firm whipped cream.
7. Garnish the pavlovas: when serving, place a spoonful of whipped cream in the center of each pavlova, then add the slices of kiwi and persimmon which will add a colorful and tangy touch.

Note

• Storage : unfilled pavlovas can be stored in an airtight container for 2 to 3 days, protected from humidity. Garnish them only before serving to preserve their texture.

Tags: persimmon and kiwi pavlova, autumn pavlova, kiwi and persimmon pavlova, gluten-free dessert

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