This elegant summer berry mini pavlova is gorgeous and delicious.
Prep Time10 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time2 hourshrs40 minutesmins
Servings: 16
Ingredients
Pavlova
6egg whitesat room temperature
2cupsugar
2teaspoonscornstarch or arrowroot powder
1/2Tablespoonlemon juice
1/2teaspoonalmond extract
Topping
homemade lemon curd
1quartraspberries
1quartblueberries
1pintheavy whipping cream
2Tablespoonsugar
Instructions
Crack 6 eggs and separate out the yolks from the egg whites. Place egg whites in a small dish and allow to sit on the counter to reach room temperature. Set yokes aside. Use them for making lemon curd if desired.
6 egg whites
Preheat oven to 225 degrees F. Line two baking sheets with parchment paper and set aside. Get everything ready for piping the meringue.
Whip the egg whites on high for 2 minutes, until soft peaks form. While the mixer is still on gradually add the sugar a little at a time until it has fully dissolved. Continue to beat on high for 10 minutes or until stiff peaks form.
2 cup sugar
Once stiff peaks form gently fold in the lemon juice, almond extract and cornstarch. Don't beat them in, fold them in with a spatula.
Scoop the meringue into the prepared pastry bag with the piping tip.
Pipe the meringue directly onto the parchment paper in roughly 3 inch round circles. Leave a depression in the middle for filling.
Alternately, if you don't have a piping bag, you can use a spoon to spoon the meringue in 3 inch circles, building up an edge. You can also make a larger 8-9 inch pavlova if you don't want mini pavlova.
Bake for 1 hour at 225 F. Then turn the oven off and let the meringue cool at least 1 hour but preferably overnight in the oven.
Store the meringues at room temperature until you are ready to serve. If you fill them ahead of time the meringues will get soggy.
When you are ready to serve whip the cream with the 2 T. of sugar until it is creamy and forms soft peaks.
2 Tablespoon sugar
Top each meringue with lemon curd in the middle, followed by whipped cream, and then berries and mint leaves.
For best results make sure no egg white gets mixed with the yolks. It is easier to separate egg whites and yolks from when the eggs are cold. Then let the egg whites cool to room temperature before whipping.
Make sure the mixer bowl and beater are completely clean and free of grease.
It can be helpful to trace a 3 inch diameter circle on the parchment paper so you can make the pavlova all about the same size. Trace the circle with a pencil, then flip the parchment paper over so you can see the circle without getting pencil on the meringue.