Introduction

Mini Pavlova Cups with Fresh Fruits are delicate meringue-based desserts that feature a crisp outer shell with a soft, marshmallow-like center. Each individual pavlova is topped with whipped cream and an assortment of seasonal fruits, making them an elegant and refreshing treat perfect for any occasion. This dessert not only impresses with its appearance but also delights with its combination of textures and flavors, ensuring a memorable experience for you and your guests.

Why You’ll Love This Mini Pavlova Cups with

These delightful Mini Pavlova Cups are a hit for many reasons. First, they are visually stunning, making them a highlight of any dessert table, especially as Individual Pavlova Cups for special occasions. Second, they are versatile; you can customize them with various fruits to suit the season or your taste. Third, they are gluten-free, providing a delicious option for those with dietary restrictions. Fourth, they are easy to make with an Easy Mini Pavlova Recipe. Fifth, they can be prepared ahead of time, which is perfect for busy hosts. Lastly, these Small Pavlova Desserts are sure to impress your guests with their light texture and delightful flavors.

Ingredients for Mini Pavlova Cups with

Gather these items:

160 ml (2/3 cup) egg whites (from 5 – 6 large eggs)
1 1/4 cups caster sugar (superfine sugar)
2 1/2 tsp cornflour (cornstarch)
1 tsp white vinegar
1 1/2 cups heavy/thickened cream (whipping cream), cold
1/2 cup mascarpone (optional, for stabilizing)
3 tbsp caster sugar (superfine sugar)

1 tsp vanilla extract
Strawberries, diced into 1cm (1/3″) cubes
Mangoes, diced into 1cm (1/3″) cubes
Blueberries
Raspberries
Kiwi, sliced
Passionfruit pulp
Small mint sprigs
Icing sugar (powdered sugar), for dusting

How to Make Mini Pavlova Cups with Step-by-Step

Step 1: Separate egg yolks from egg whites while the eggs are cold from the fridge for easier separation. Measure out 160 ml (2/3 cup) of egg whites, typically from 5 to 6 eggs. Set them aside to come to room temperature for 30 minutes.

Step 2: Set your oven to 150°C (325°F) for all oven types.
Step 3: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute. Then, while continuing to beat, add caster sugar one dessert spoon at a time to ensure proper dissolving.
Step 4: Beat for 8 more minutes on high until the mixture is fluffy, glossy, and no sugar grains remain when rubbed between your fingers. Then add the white vinegar and cornflour and beat for an additional 30 seconds until combined.
Step 5: Dab a little meringue on the corners of two baking trays and cover them with baking paper to keep it in place.

Step 6: Transfer the meringue mixture into a large piping bag fitted with your preferred nozzle. Pipe 12 to 13 mounds about 6 to 7 cm (2.5 inches) wide and 5 cm (2 inches) tall. Use a spoon to flatten the top slightly and create a shallow dent in the center to hold the cream and fruit later. The pavlovas should be approximately 4 cm (1.6 inches) high after baking.
Step 7: Place both trays in the oven, immediately reduce the temperature to 110°C (225°F) or 100°C fan, and bake for 1 hour and 30 minutes until dry to the touch. If they are still sticky, continue baking as needed; oven times may vary.

Step 8: Turn the oven off and leave the pavlovas inside to cool completely for about 4 hours or ideally overnight (around 10 hours). This helps set the texture without cracks.
Step 9: Once fully cooled, store the pavlovas in an airtight container in a cool, dry place until ready to use.
Step 10: In a large bowl, beat the cold heavy cream along with mascarpone (if using), caster sugar, and vanilla extract on high speed until soft peaks form. Using a stand mixer takes about 1 minute; a hand-held beater may take 2 to 3 minutes.
Step 11: Just before serving, spoon a generous dollop of whipped cream into the dent of each pavlova nest. Top with your chosen fresh fruits and dust lightly with icing sugar for a final elegant touch.

Mini Pavlova Cups with Fresh Fruits: A Delightful Treat - Mini Pavlova Cups with - main visual representation

Pro Tips for the Perfect Mini Pavlova Cups with

Keep these in mind:

Using fresh, room temperature egg whites will result in better volume.
Store pavlovas in a cool, dry place to prevent them from becoming sticky.
Customize the fruit toppings based on seasonal availability; for example, use Mini Pavlova Cups with Fresh Fruits during summer.

For a more decadent treat, try Mini Pavlova Cups with Chocolate Drizzle.

Best Ways to Serve Mini Pavlova Cups with

These Pavlova Cup Treats can be served in various delightful ways. Pair them with a cup of tea for an afternoon delight or serve them as a centerpiece at your dessert table during celebrations. They also make for Quick Mini Pavlova Desserts for Parties that guests will love.

How to Store and Reheat Mini Pavlova Cups with

To keep your pavlovas fresh, store them in an airtight container at room temperature. Avoid refrigerating them as moisture can make them sticky. They can last for a few days if stored properly, making them a great option for meal prep.

Frequently Asked Questions About Mini Pavlova Cups with

What’s the secret to perfect Mini Pavlova Cups with?

The secret is to ensure your egg whites are at room temperature before whipping. This allows for maximum volume, resulting in fluffy and stable pavlovas that maintain their shape. Always beat until glossy and stiff peaks form.

Can I make Mini Pavlova Cups with ahead of time?

Absolutely! You can prepare the pavlova bases a day in advance and store them in an airtight container. Assemble them with cream and fruits just before serving to maintain their crispness.

How do I avoid common mistakes with Mini Pavlova Cups with?

To avoid common mistakes, ensure your mixing bowl is completely clean and free from grease. Avoid overbaking, which can lead to cracks. Lastly, be gentle when adding your toppings to keep the presentation intact.

Variations of Mini Pavlova Cups with You Can Try

There are numerous delicious variations to explore with your Mini Pavlova Cups. Consider adding tropical fruits like pineapple and banana for a summer twist, or mix berries with a hint of mint for a fresh flavor. You can also create a chocolate version by incorporating cocoa powder into the meringue base or drizzling chocolate on top.

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For additional tips on baking, consider checking out this Pavlova Recipe from King Arthur Baking, which provides insights into achieving the perfect texture.