Mini Pavlova

If you’re looking for a light, elegant dessert with a crispy outside and soft creamy center, these Mini Pavlovas are perfect. Made with airy meringue and a rich vanilla custard filling, they’re ideal for spring and summer gatherings, celebrations, or when you want an impressive dessert that’s actually simple to make.

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Prep Time 20 mins

Cook Time 120 mins

Total Time 2 hrs 20 mins

Cuisine: Desserts

Courses: Dessert

Servings: 8

Estimated Cost: 1

Calories: 199

Description

Light and crispy mini pavlovas filled with smooth vanilla cream – an elegant and easy dessert perfect for any occasion.

Ingredients

Meringue base:

5 egg whites
A pinch of salt
200 g sugar

Vanilla filling:

4 egg yolks
100 g sugar
40 g cornstarch
3 packets vanilla sugar
500 ml milk
80 ml heavy cream

Instructions

Make the meringue:

1
Beat egg whites with a pinch of salt until foamy.
2
Gradually add sugar while mixing.
3
Beat until stiff, glossy peaks form.
4
Pipe or spoon small nests onto baking paper.
5
Bake at 110°C for 2 hours until dry outside.
6
Let cool completely.

Make the vanilla cream:

7
Mix egg yolks, sugar, cornstarch, and vanilla sugar.
8
Heat milk in a saucepan.
9
Slowly pour warm milk into the mixture while stirring.
10
Return to heat and cook until thick.
11
Cool completely.
12
Whip the cream and fold it into the custard.

Assemble:

13
Fill each pavlova with cream just before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 199kcal

Note

Do not open the oven while baking – meringue can collapse.
Bake at low temperature for crisp texture.
Fill just before serving to keep them crunchy
Best serve with your fruit of choice