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Light Mini Pavlovas with Berry Compote

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These light mini pavlovas feature a crisp shell and marshmallow-soft center topped with a fresh, tangy berry compote and whipped cream. Perfect for an easy yet elegant dessert.

Ingredients

Scale
  • 4 large egg whites (room temperature)
  • 1 cup (200g) granulated sugar
  • 1 teaspoon cornstarch (cornflour)
  • 1 teaspoon white vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups (300g) mixed berries (fresh or frozen; strawberries, blueberries, raspberries, blackberries)
  • 1/4 cup (50g) granulated sugar for compote
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 1 cup (240ml) heavy cream or coconut cream (lightly whipped)
  • Fresh berries for garnish (optional)

Instructions

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw 6–8 circles about 3 inches (7.5 cm) in diameter for shaping your mini pavlovas. Flip the parchment over so the pencil marks don’t stick to the meringue.
  2. In a clean, dry bowl, beat 4 large egg whites at medium speed until soft peaks form (about 2-3 minutes). Ensure no egg yolk contaminates the whites.
  3. Gradually add 1 cup granulated sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form and the mixture feels smooth when rubbed between your fingers.
  4. Sift 1 teaspoon cornstarch and gently fold it in with 1 teaspoon white vinegar (or lemon juice) and 1 teaspoon vanilla extract. Fold carefully to avoid deflating the meringue.
  5. Spoon the meringue onto the parchment circles, building up a slight well in the center for toppings. Smooth edges with a spatula or back of a spoon.
  6. Bake for 60–70 minutes until pavlovas are crisp on the outside but soft inside. Avoid opening the oven door during baking.
  7. Turn off the oven and leave pavlovas inside with the door slightly ajar to cool completely.
  8. While pavlovas bake, combine 2 cups mixed berries, 1/4 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a saucepan over medium heat. Simmer gently for 8-10 minutes until berries break down but retain some shape. Remove from heat and cool.
  9. Just before serving, whip 1 cup heavy cream to soft peaks.
  10. Assemble by placing dollops of whipped cream in the center of each pavlova, spoon over the berry compote, and garnish with fresh berries if desired.

Notes

Use room temperature egg whites for best volume. Add sugar slowly to avoid grainy meringue. Bake low and slow to achieve crisp shell and soft center. Cool pavlovas in the oven with door slightly open to prevent cracking. Fresh or frozen berries can be used for compote. For vegan topping, use whipped coconut cream with maple syrup. Pavlova shells can be stored at room temperature for up to 3 days; compote refrigerated up to 5 days.

Nutrition

Keywords: pavlova, mini pavlovas, berry compote, meringue dessert, light dessert, gluten-free dessert, easy pavlova recipe, homemade pavlova

Find it online: https://zoeplate.com/light-mini-pavlovas-with-berry-compote-easy-homemade-recipe-for-perfect-dessert/