EASY

MINI  PAVLOVA

Mini Pavlova is an individual serving dessert that is beautiful, dainty and way easier to make than you think!

 INGREDIENTS

Meringue – 1 ½ cups sugar – 6 oz egg whites 6 large egg whites – 1 ½ teaspoons vinegar – 1 ½ teaspoon cornstarch – 1 teaspoon vanilla Whipped cream – 2 cups heavy cream – ½ cup powdered sugar – 1 teaspoon vanilla Seasonal fruit – 2 cups seasonal fresh fruit

Preheat oven to 250 degrees F. Place a piece of parchment paper on a large baking sheet and set aside.

Combine egg whites and sugar in the bowl of stand mixer. Place the bowl over a saucepan with about 1 inch of water in it. Heat the water to simmering over medium heat.

Clip a candy thermometer on the side of bowl. Whisk constantly until temperature of egg whites reach 160 degrees F. Remove from pan and put the bowl on your stand mixer.

Whip with whisk attachment on high speed until stiff peaks form. Scrape down sides of bowl. Add vinegar, cornstarch, and vanilla. Whip until just combined.

Scoop meringue onto parchment lined baking sheets using a large ice cream scoop into 8 even scoops. Using the back of a spoon form a divot in the top of the meringue mound.

Bake for 50 minutes. Turn off oven and crack open the door until the pan is cool, about 2 hours. Remove from oven.

Top each pavlova with a ½ cup fresh whipped cream and then top with ¼ cup fresh fruit. Serve right away.

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