Introduction:

Mini Pavlovas are a quintessential dessert that embodies elegance and simplicity. These individual-sized treats boast a crisp exterior and a soft, marshmallow-like interior, making them a delightful canvas for fresh fruits and luscious whipped cream. Perfect for any occasion, from a casual family gathering to a sophisticated dinner party, Mini Pavlovas are sure to impress your guests.

Ingredients:

For the Mini Pavlovas

• 5 – 6 Al Jazira Lutein Egg Whites: The foundation of our pavlovas, providing the necessary structure and lightness.
• ¼ cups Caster Sugar: Sweetens and stabilizes the meringue.
• 2 ½ tsp Cornflour: Helps achieve that perfect marshmallow-like center.
• 1 tsp White Vinegar: Adds stability and a slight tang to balance the sweetness.

For the Whipped Cream:

• 1 ½ cups Heavy Cream: The base of our rich, velvety topping.
• ½ cup Mascarpone: Adds a touch of sophistication and extra creaminess.
• 3 tbsp Caster Sugar: Sweetens the cream without overpowering it.
• 1 tsp Vanilla Extract: Enhances the flavor of the whipped cream.

For the Toppings (Choose Your Favorites):

• • Strawberries and Mangoes, diced
  • Blueberries, Raspberries, Kiwi Sliced, Passionfruit Pulp
  • Small Mint Sprigs
  • Icing Sugar

Instructions:

Prepare the Egg Whites:

Separate the Eggs: Separate the Al Jazira Lutein Egg yolks from the whites while fridge-cold. Measure out 2/3 cup of egg whites and let them come to room temperature for about 30 minutes.

Preheat the Oven: Preheat your oven to 150°C / 325°F.

Make the Meringue:

Beat the Egg Whites: In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, add the sugar one dessert spoon at a time.

Continue Beating: Beat for 8 minutes on high until the mixture is fluffy and glossy, and no sugar grains remain when you rub a bit between your fingers. Add the vinegar and cornflour, then beat for a further 30 seconds.

Shape and Bake:

Prepare the Trays: Dab a bit of meringue on the corners of 2 baking trays, then cover with baking paper.

Pipe the Meringue: Transfer the meringue mixture into a large piping bag fitted with a nozzle of your choice. Pipe 12 – 13 mounds, each about 6 – 7 cm (2.5″) wide and 5 cm (2″) tall. Use a spoon to flatten the tops slightly and make a small indent to hold the cream and fruit.

Bake: Place both trays in the oven, then immediately reduce the oven temperature to 110°C/225°F (100°C fan). Bake for 1 hour 30 minutes, or until the pavlovas are dry to touch. If they are still sticky, continue baking as needed.

Cool in the Oven: Turn the oven off and leave the pavlovas to cool completely inside the oven for at least 4 hours, or preferably overnight (about 10 hours).

Store: Once fully cooled, store the pavlovas in an airtight container in a cool, dry place until ready to use.

Prepare the Whipped Cream:

Whip the Cream: In a large bowl, beat the cream, mascarpone, sugar, and vanilla extract on high until soft peaks form.

Assemble and Decorate:

Decorate: Just before serving, spoon a generous dollop of whipped cream into the center of each pavlova. Top with your choice of diced strawberries, mangoes, blueberries, raspberries, kiwi slices, or passionfruit pulp. Garnish with small mint sprigs and a dusting of icing sugar for an elegant touch.

Conclusion:

Mini Pavlovas are a delightful dessert that combines beauty and flavor in every bite. With their crisp meringue shells, luscious whipped cream, and fresh fruit toppings, they are the perfect treat for any occasion. Gather your ingredients, follow these simple steps, and enjoy the sweet elegance of homemade Mini Pavlovas!