Mini Pavlovas

French Mini Pavlovas are the perfect dessert to celebrate the arrival of spring. These delicate meringue nests filled with whipped cream and fresh fruit are not only delicious, but they also add a touch of elegance to any table setting.

As the weather starts to warm up, strawberries come into season, and what better way to enjoy them than in a sweet and airy pavlova.

But did you know that the pavlova actually has its origins in Australia and New Zealand? It was named after the famous Russian ballerina Anna Pavlova, who visited these countries in the 1920s. The dessert was created in her honour and quickly became a favourite in both countries.

Today, it is enjoyed all over the world and has become a staple of French patisseries. In this blog post, I'll be sharing a delicious recipe for French Mini Pavlovas that will have you feeling like a pastry chef in no time.

So whether you're planning a dinner party or just looking for a sweet treat to enjoy on a sunny afternoon, these French Mini Pavlovas are the perfect dessert for any occasion.

Here is my mini pavlova recipe.

Mini Pavlovas

Mini Pavlovas

Ingredients

4 egg whites

200g caster sugar

1 tbsp white wine vinegar

1 tbsp cornflour

1 cup of whipping cream

25g icing sugar

1 punnet of strawberries

Method  

1. Preheat your oven to 130’c or 265’f

2. Whip the eggwhites until they start to form stiff peaks

3. Then add the sugar one tablespoon at a time until combined

4. Add the vinegar and cornflour and whisk to combine

5. Place a piece of baking paper on a baking tray and spoon the egg white mixture into four separate mini piles on the paper

6. Bake in the oven for an hour and a half

7. Once the time is up place a wooden spoon in between the oven and the oven door and leave the meringues in there for another three hours

8. Whip the cream and icing sugar until it forms stiff peaks

9. Place a meringue on a plate and top with cream and strawberries then serve