Hey there! So if you know me, you know I adore desserts that look fancy but are actually not rocket science to make. Mini Pavlovas with berries are my go-to when I want something that’s both a showstopper and wonderfully light (because we all need to save some room for more dessert, right?). I remember trying these out after a friend raved about them at a dinner party. I was skeptical at first—meringue always seemed a bit temperamental to me—but oh boy, was I wrong!
Why You’ll Love This
I make this when I want to impress without too much stress (see what I did there?). My family goes bananas for these because they’re light, sweet, and bursting with fresh berries—plus, they’re pretty forgiving. (Who doesn’t love a dessert that forgives you for your kitchen sins?) And let’s face it, anything topped with whipped cream will win hearts. The first time I tried them, I had a bit of a meringue disaster, but that’s a story for another time.
Ingredients
- 4 egg whites (room temperature)
- 1 cup sugar (granulated works best, but I’ve used brown sugar in a pinch!)
- 1 tsp vanilla extract (or swap with almond extract for a twist)
- 1 tsp white vinegar
- 2 tsp cornstarch
- 1 cup fresh berries (whatever’s in season – strawberries, blueberries, or raspberries)
- 1 cup heavy whipping cream (my grandmother swore by Brand X, but any will do)
Directions
- Preheat your oven to 275°F (or about 135°C if you’re from across the pond). Line a baking sheet with parchment paper.
- Beat those egg whites until they’re looking foamy, then gradually add the sugar. I usually sneak a taste here—it’s kind of irresistible.
- Once you’ve got stiff peaks, gently fold in the vanilla, vinegar, and cornstarch. Don’t worry if it looks a bit weird at this stage—it always does!
- Spoon into small mounds on your baking sheet, shaping into nests with a spoon (around 3 inches across or as big as you’d like). Bake for about 50-60 minutes. They should be crisp on the outside.
- While they’re baking, whip your cream until soft peaks form. This is where I zone out and dream about toppings.
- Let the pavlovas cool, then top with whipped cream and berries. Stand back and admire your handiwork!
Notes
Through a bit of trial and error, I’ve found a lower oven temperature makes for a better texture. You know, those crisp outsides with chewy centers? Perfection.
Variations
Once, I tried adding cocoa powder to make chocolate pavlovas—didn’t quite work out, but hey, we live and learn. Adding a dash of cinnamon to the whipped cream, though? Game changer.
Equipment
Don’t have an electric mixer? A good old whisk and some elbow grease will do the trick. Though, honestly, it might take a while—consider it your workout for the day!
Storage
These are best eaten fresh, but they keep in an airtight container for a couple of days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving these with a sprinkle of powdered sugar on top. My kids like adding a drizzle of honey, and my husband? He goes for a scoop of ice cream on the side. What can I say, we’re a dessert-loving family.
Pro Tips
Once, I tried rushing the cooling step and regretted it because they turned sticky. Patience is key, my friend!
FAQ
Can I use frozen berries? Absolutely—just thaw them first, or you’ll have a runny mess.
Why do my pavlovas crack? Sometimes it’s the humidity or an enthusiastic oven. A little crack gives them character, I say!