Mini pavlovas are elegant and light desserts, originating in New Zealand but also very popular in Australia. A great way to use up egg whites, they offer a perfect contrast between the crisp meringue exterior and soft interior, topped with whipped cream and fresh fruit. They are naturally gluten-free. I chose to celebrate autumn by topping them with persimmon and kiwi. Perfect for impressing your guests, these mini pavlovas are sure to be a hit at your table.

Mini autumn 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

• 200 g of powdered sugar

• 1 tsp of white vinegar (or lemon juice)

• 1 tsp cornstarch

• 150 ml of very cold, full-fat liquid cream

• 100 ml of mascarpone

• 2 tablespoons of gluten-free icing sugar

• Fresh fruit for garnish: kiwi and persimmon slices

Preparation

1. Preheat the oven to 110°C and line a baking tray with parchment paper.
2. To make stiff peaks: In a bowl, whisk the egg whites at medium speed until they become frothy. Then, increase the speed and gradually add the caster sugar, one spoonful at a time, to dissolve the sugar completely. Continue whisking until stiff, glossy peaks form.
3. Add the cornstarch and white vinegar or lemon juice: sift the cornstarch over the meringue, add the vinegar, then gently fold it in with a spatula. This will give the meringue a soft and melt-in-your-mouth texture.
4. To make the mini pavlovas: drop spoonfuls of meringue onto the baking sheet, forming small nests about 8 cm in diameter, making a slight indentation in the center to hold the filling later. You can use a double piping bag, piping a solid circle first, then a second circle on top, leaving a hole in the middle.
5. Bake: Bake the pavlovas for about 1 hour, until they are crisp on the outside but still soft 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, whip the liquid cream and mascarpone with the icing sugar until you obtain a firm whipped cream.
7. To 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 bring a colorful and tangy touch.

Note

• Storage : Unfilled pavlovas can be stored in an airtight container for 2 to 3 days, away from moisture. Fill them only before serving to preserve their texture.

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

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