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Mini Pavlovas with Passionfruit

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Mini Pavlovas with Passionfruit are light, crisp meringue nests with a soft marshmallow center, topped with whipped cream and tangy passionfruit pulp – perfect for an elegant dessert or special occasion treat.

Ingredients

Scale
  • 4 large egg whites
  • 1 cup (200g) caster sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch (cornflour)
  • 1 tsp vanilla extract
  • 1 cup heavy cream (for whipping)
  • 2–3 passionfruits (pulp only)
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
  3. Gradually add the caster sugar, one tablespoon at a time, beating well after each addition until the mixture is glossy and stiff peaks form.
  4. Gently fold in the vinegar, cornstarch, and vanilla extract.
  5. Spoon or pipe small meringue nests onto the prepared baking sheet, leaving space between each one.
  6. Bake for 1 hour, then turn off the oven and let the pavlovas cool completely inside with the door slightly ajar.
  7. Once cool, whip the cream until soft peaks form.
  8. Top each mini pavlova with a dollop of whipped cream and spoon over passionfruit pulp.
  9. Garnish with mint leaves if desired and serve immediately.

Notes

  • Ensure the mixing bowl is grease-free to achieve stiff peaks.
  • Use fresh eggs at room temperature for best volume.
  • Pavlovas can be stored in an airtight container for up to 2 days before topping.

Nutrition

Keywords: mini pavlovas, passionfruit dessert, meringue nests, pavlova recipe, summer dessert

Find it online: https://yumrecipesnow.com/mini-pavlovas-with-passionfruit/