You will be hard pressed to find an Australian that hasn’t had this classic dessert for Christmas. With thousands of recipes floating around the internet I thought I would bring you the ultimate mini pavlova recipe! The recipe that is both easy and delicious. Fool proof. Did I say delicious?
I am here to help cut out all the unnecessary recipe testing and google searching for the best pavlova. Here it is!
For the ultimate Australian experience I paired it with a fresh and light coconut cream, seasonal fruits and a generous drizzle of Barker’s new passionfruit and lemon sauce. This dessert is so light and airy, tangy and creamy all at the same time. It will have you running back for seconds!
The Ultimate Mini Pavlova Recipe
- 4 egg whites
- 1 cup caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla bean paste/essence
- 1 tsp vinegar I used apple cider vinegar
- 270 ml coconut cream can This small tin can be found in your local supermaket
- 150 ml thickened cream
- 2 tbsp maple syrup
- 2 tsp vanilla bean paste/essence
- ¼ cup toasted coconut flakes
- ¼ cup toasted pistachios, chopped
- 1 bottle Barker's Lemon and Passionfruit Dessert Sauce
- Seasonal fruit of choice
- Place the can of coconut cream in the fridge overnight to cool or for at least 2 hours prior to whipping.
- Preheat the oven to 150°C fan forced and line 2 large baking trays with baking paper.
- Place your egg whites into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture has formed soft peaks.
- Once soft peaks have formed, add the caster sugar one table spoon at a time, ensuring you are whisking the mixture constantly during this step.
- Keep whisking until the sugar has dissolved. This will take some time so be patient.You can test the mixture by rubbing it between two fingers and if you don't feel any sugar granules it is done.
- Add the cornflour and mix for 1 minute to combine.
- Add the vinegar and vanilla and mix to combine.
- Spoon large dollops of the mixture onto the your baking trays and shape into approx 10cm rounds. I made a slight well in the centre of my pavlovas to maximise toppings that will fit in for later.
- Place in the oven and immediately reduce the oven temperature to 110°C. Bake for 30-40 minutes.Baking time always varies on how large you make your pavlovas so if you make smaller pavs, reduce the cooking time. If you make larger pavs, increase the cooking time.
- The pavlovas are done when the outside is firm and crisp so you can check at the earlier time mark listed above and judge from there. Once they are done, turn the oven off and leave the pavlovas in the oven to dry out. I place a wooden spoon in the oven door to keep it ajar slightly. Let them cool in the oven for at least 1 hour.
- For the cream topping, place the cold coconut cream and thickened cream in a bowl of a stand mixer and whisk on high speed until stiff peaks form.
- Fold through the vanilla and maple syrup, and allow to chill in the fridge until you are ready to serve.
- Pavlovas are best decorated and served immediately as the toppings soften the meringue quite quickly. Start by placing you pavlovas on a serving platter. Dollop a large serving of cream on top and layer with fresh fruits. Drizzle Barker's lemon and passionfruit sauce on top and sprinkle with pistachios and coconut to finish. Enjoy!
For another classic Australian recipe why not try my gluten free lamingtons. They are beyond fluffy and delicious you won’t regret it!