This easy and delicious mini pavlova recipe, inspired by Nigella Lawson, is a perfect treat for any occasion. Light, crispy meringue bases are topped with creamy whipped cream and fresh berries for a sweet, refreshing dessert. You can easily customize the fruit to your taste, making this a simple and flexible crowd-pleaser.
Ingredients Needed:
- 8 large egg whites
- 1 pinch of salt
- 500 grams of caster sugar
- 4 teaspoons cornflour (or 1 tablespoon)
- 1 scant teaspoon vanilla extract
- 2 teaspoons white wine vinegar
- 750 milliliters of whipping cream (or 3 cups), whipped
- 750 grams of blackberries (or 3 cups, )
- 750 grams raspberries (or 3 cups)
- Icing sugar, for dusting
How To Make Pavlova Mini Recipe?
- Preheat the oven: Preheat the oven to 180ºC / 160ºC Fan/gas mark 4 / 350ºF. Line 3 baking sheets with parchment paper.
- Whisk the egg whites: Whisk the egg whites with the salt until they hold firm peaks but are not stiff. Gradually add the caster sugar, a spoonful at a time, continuing to beat until the meringue is smooth, glossy, and holds stiff peaks. Gently fold in the cornflour, vanilla extract, and white wine vinegar.
- Prepare the meringue shapes: Draw 6 circles of approximately 10cm / 4 inches on each sheet of parchment (use a pint glass as a guide if needed). Spoon the meringue into the drawn circles, smoothing and shaping the edges to create a slight rim. Use the back of the spoon to form an indentation in the center for the cream and fruit later.
- Bake the meringues: Bake the meringues in the preheated oven. Immediately reduce the temperature to 150ºC / 130ºC Fan/gas mark 2 / 300ºF. Bake for 30 minutes, then turn off the oven and leave the meringues inside to cool for another 30 minutes. Remove from the oven and cool completely on a wire rack.
- Assemble the pavlovas: To assemble, spoon a generous amount of whipped cream into the center of each meringue, smoothing it gently with the back of a spoon. Top with a few blackberries and raspberries, arranging them neatly but not overcrowding the pavlovas. Dust with icing sugar just before serving.
Recipe Tips:
- Whisk the egg whites properly: Whisk until the egg whites are firm, but not too stiff, to get the best meringue texture.
- Add sugar slowly: Add sugar little by little to make the meringue smooth and glossy. Don’t rush.
- Use an oven thermometer: An oven thermometer ensures your meringues bake at the right temperature and stay crisp.
- Cool the meringues completely: Let the meringues cool in the oven to avoid cracks.
- Add toppings carefully: Gently add the cream and fruit so the meringues don’t collapse.
How To Store Leftovers?
Let the pavlovas cool to room temperature, then store in an airtight container in the fridge. They will last for 1-2 days, but the meringue may get soft.
Nutrition Facts:
- Calories: 252 kcal
- Total Fat: 10g
- Saturated Fat: 2.5g
- Cholesterol: 37mg
- Sodium: 7mg
- Potassium: 72mg
- Total Carbohydrate: 36g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 2g
Try More Nigella Lawson Recipes:
- Nigella Passion Fruit Pavlova Recipe
- Nigella Cappuccino Pavlova Recipe
- Nigella Lawson Chocolate Pavlova
Nigella Pavlova Mini Recipe
Description
This easy and delicious mini pavlova recipe, inspired by Nigella Lawson, is a perfect treat for any occasion. Light, crispy meringue bases are topped with creamy whipped cream and fresh berries for a sweet, refreshing dessert. You can easily customize the fruit to your taste, making this a simple and flexible crowd-pleaser.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180ºC / 160ºC Fan/gas mark 4 / 350ºF. Line 3 baking sheets with parchment paper.
- Whisk the egg whites: Whisk the egg whites with the salt until they hold firm peaks but are not stiff. Gradually add the caster sugar, a spoonful at a time, continuing to beat until the meringue is smooth, glossy, and holds stiff peaks. Gently fold in the cornflour, vanilla extract, and white wine vinegar.
- Prepare the meringue shapes: Draw 6 circles of approximately 10cm / 4 inches on each sheet of parchment (use a pint glass as a guide if needed). Spoon the meringue into the drawn circles, smoothing and shaping the edges to create a slight rim. Use the back of the spoon to form an indentation in the center for the cream and fruit later.
- Bake the meringues: Bake the meringues in the preheated oven. Immediately reduce the temperature to 150ºC / 130ºC Fan/gas mark 2 / 300ºF. Bake for 30 minutes, then turn off the oven and leave the meringues inside to cool for another 30 minutes. Remove from the oven and cool completely on a wire rack.
- Assemble the pavlovas: To assemble, spoon a generous amount of whipped cream into the center of each meringue, smoothing it gently with the back of a spoon. Top with a few blackberries and raspberries, arranging them neatly but not overcrowding the pavlovas. Dust with icing sugar just before serving.
Notes
- Whisk the egg whites properly: Whisk until the egg whites are firm, but not too stiff, to get the best meringue texture.
- Add sugar slowly: Add sugar little by little to make the meringue smooth and glossy. Don’t rush.
- Use an oven thermometer: An oven thermometer ensures your meringues bake at the right temperature and stay crisp.
- Cool the meringues completely: Let the meringues cool in the oven to avoid cracks.
- Add toppings carefully: Gently add the cream and fruit so the meringues don’t collapse.
Nigella Pavlova Mini Recipe