Mini Pavlovas

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Delicious Mini Pavlovas are an amazing dessert that is as pretty as a picture.  A dollop of white chocolate whipped cream and Prosecco soaked berries garnish crispy meringue nests.

Crack open the delicate shell of a pavlova and you will find a creamy marshmallow interior.  This is a dessert of textures - crunchy, creamy, sugary, and syrupy.  Don't let the sophisticated appearance fool you.  This is a very doable dessert recipe that has layers of flavor.

What is a pavlova?

Named after a famous ballerina, Anna Pavlova, this heavenly creation is originally from Australia or New Zealand. While each country claims the recipe as theirs, what isn't disputed is that it is a favorite in both places. A pavlova is a dessert made from whipped and sweetened egg whites and is generally made into one large cake.  The top of a pavlova is formed with a spoon to create a "crater" that is filled with whipped cream and topped with fruit.

What is the difference between a meringue and a pavlova?

The difference between a meringue and a pavlova is the interior texture of the shell.  Meringues are baked to a crunchy crispness that is throughout the dessert.  Pavlovas has a crisp exterior shell but a pillowy and soft interior.  This mini pavlova recipe has a delicate shell that is topped with luscious white chocolate cream and  Prosecco soaked berries.  All components together create a very special treat!

Pavlova Ingredients

• 4 room temperature egg whites
• cream of tartar
• granulated sugar
• corn starch
• vanilla extract
• white chocolate
• heavy whipping cream
• assorted fresh berries
• Prosecco
• fresh mint
• vanilla bean (optional)

Egg Whites

The egg whites must be at room temperature so that they will whip into a stiffer meringue.   However, it is easier to separate eggs if they are cold.  So separate cold eggs,  one by one, into little bowls.  As you separate each white in the small bowl, if it is clean of egg yolk, add it to a mixing bowl.  If you happen to get a little egg yolk in the white, you can dispose of that one prior to adding to the mixing bowl.  This is important - egg whites will not increase in volume if there is any yolk present.  Once separated,  let the egg whites warm to room temperature while you prepare all the other ingredients.

How to Make Mini Pavlovas

• Preheat oven to 350 degrees.
• Line a sheet pan with a piece of parchment paper. It is helpful to draw circles on parchment paper. Use a glass or a can to draw consistently sized circles. I piped 2¾ -inch circles using a sharpie and turned the paper over so the ink wouldn't leak onto the pavlovas.

Macerated Berries

• Combine quartered strawberries, blackberries, and raspberries in a medium-sized bowl. Add ½ cup of granulated sugar and combine with berries. Pour ¾ cup of prosecco into the bowl and stir with the berries.

 

 

• If you are using a vanilla bean, cut open the length with a paring knife. Widen the opening and with the knife scrape out the vanilla seeds. Stir them into the bowl of fresh berries.
• Let the berries soak for at least 1 hour. You can do this step the day before and macerate the fruit overnight. The berries will get softer the longer they are in the prosecco and sugar.

White Chocolate Ganache

• Melt 8 ounces of white chocolate with ½ cup of heavy whipping cream to create a ganache. You can use the microwave and heat it for 1 minute. Another method is heating the heavy cream, pouring it over the chocolate, and whisking until melted. Don't heat the white chocolate too long in the microwave - it burns easily.  Use good chocolate.  White candy coating will not work in this recipe.
• Set the white chocolate ganache to the side to cool while you prepare the other ingredients.

Mini Pavlovas

• You can use granulated sugar or superfine sugar which will dissolve easier in egg whites. If you can't find superfine sugar, use a food processor to break down granulated sugar. Add 1 cup of sugar to a food processor and repeatedly pulse the machine for 1 minute. The texture of the sugar will be much finer.

• It is important to use a clean bowl that is free of grease or fat which will hinder the egg whites from forming stiff peaks. It is helpful to wipe the interior of the mixing bowl and the whisk attachment with a white vinegar-soaked paper towel to ensure they are clean.

Whipping Egg Whites

• Starting at a slow speed, start to whip the egg whites until bubbles start to form. Add the cream of tartar to the bowl.  This helps stabilize the egg whites.

 

• Increase the speed of the mixer slightly. Mix for approximately 3 minutes until the egg whites turn into a foam created of small bubbles.

• At this point, increase to high speed and start to add the sugar, 1 tablespoon at a time. If you add the sugar all at once, it can deflate all the air you are whipping into the whites.  When all the sugar is added, continue mixing for 4 minutes at top speed. If you rub a little of the meringue between your fingers, it shouldn't feel grainy. Whip the egg whites to glossy, stiff peaks.
• Add ½ teaspoon of vanilla extract to the mixing bowl. Use a small strainer to sift the cornstarch over whipped egg whites.
• Fold the vanilla and cornstarch into the egg whites using a rubber spatula. Don't overfold. You can slowly mix the egg whites with the mixer at low speed for 30 seconds to ensure the cornstarch is evenly distributed.

Piping Mini Pavlovas

• You can use a piping bag with a star tip to create the pavlovas. You can use a large spoon to create them as well. It is helpful to draw circles on parchment paper. Use a glass or a can to draw consistently sized circles. I piped 2¾ -inch circles using a sharpie and turned the paper over so the ink wouldn't leak onto the pavlovas.

• If you are using a spoon, add the meringue to the parchment creating a mound.
• Once you have created the pavlovas, use the back of a spoon to make a crater on top of the meringue. This is the area that will hold the white chocolate whipped cream.

Baking  pavlovas

• Place the sheet pan of pavlovas in the oven and immediately turn the oven temperature to 225 °. It is helpful to rotate the sheet pan at the 14-minute mark for consistent baking.
• Bake the pavlovas for 28 minutes. The exterior shell should feel hard with very little stickiness. Turn off the heat and let the sheet pan remain in the oven for 20 minutes. This will help the pavlovas to cool slowly and to make sure the exterior shell is dry.

• After 20 minutes take the sheet pan out of the oven so that the pavlovas can continue to cool. They should release easily from the parchment paper. The interior of the shells is like creamy marshmallow filling.

White Chocolate Whipped Cream

• While the pavlovas are baking, whip 1 cup of heavy cream to stiff peaks. Fold in the cooled ganache.
• Whip the white chocolate cream for 1 minute at medium speed, just to make sure the ganache is incorporated. If you continue to whip the white chocolate cream for any longer, it will separate. You will have a bowl of what looks like curdled cream.
• Place the whipped cream in the refrigerator while the pavlovas bake and cool. It will stiffen in the cold.
• If you like white chocolate desserts, here is another recipe featuring this rich and sweet ingredient - https://tenpoundcakecompany.com/white-chocolate-champagne-pot-de-creme/

Macerate Berries

• After the whipped cream is in the refrigerator and the pavlovas are baking, drain the berries. Reserve the liquid if you would like to create berry syrup.
• Put the reserved liquid in a small saucepan over medium-high heat. Let the liquid reduce for about 15 minutes until it is a thickened, syrupy sauce. Don't walk away from the pan. The syrup can become burnt caramel very easily.

Assemble Mini Pavlovas

• In a pavlova shell, drizzle a little of the prosecco berry syrup. 

• Add a spoonful of white chocolate whipped cream.

• Before serving, roll the macerated fruit in granulated sugar to coat. Decorate the top of the white chocolate with assorted sugared berries. Add a few thin strips of fresh mint.

Tips

1. You can prepare the components of the dessert the day before.  Store the meringue nests in an airtight container in a dry place so that they remain crisp on the outside and soft on the inside.  Air will cause the shells to harden.
2. Stored correctly, the shells will last for about 2 days.
3. It is fine to use a hand mixer.

Delicate Pretty Dessert

Every bite of Mini Pavlovas has a variety of textures.  The shattering crisp shell hides the pillowy interior with rich vanilla flavor.  Creamy and rich whipped cream flavored with white chocolate ganache is topped with Prosecco flavored berries.

This is extravagant treat is a perfect dessert worthy of your celebration.

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