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Light Mini Pavlovas Recipe Easy 5-Ingredient Dessert with Fresh Berries and Whipped Cream

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A light and airy dessert made from whipped egg whites baked into crisp mini pavlova shells, topped with fresh berries and whipped cream. Perfect for a simple, elegant treat that’s quick to prepare and delightful to eat.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar (200 g), superfine preferred
  • 1 teaspoon vanilla extract
  • 2 cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries) (300 g)
  • 1 cup heavy whipping cream (240 ml), chilled

Instructions

  1. Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
  2. Separate the egg whites from 4 large eggs into a clean, dry bowl and let them come to room temperature for about 15 minutes.
  3. Using an electric mixer, beat the egg whites on medium speed until soft peaks form (about 2-3 minutes).
  4. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until the meringue is shiny and stiff with firm peaks (about 8-10 minutes total).
  5. Gently fold in 1 teaspoon of vanilla extract using a spatula, being careful not to deflate the meringue.
  6. Use a piping bag fitted with a large round tip or two spoons to dollop the meringue onto the parchment paper in 8-10 small nests (about 3 inches / 7.5 cm in diameter). Make a slight well in the center of each.
  7. Bake for 1 hour and 15 minutes until the pavlovas are crisp on the outside but soft inside.
  8. Turn off the oven and let the pavlovas cool completely inside with the door slightly ajar.
  9. While pavlovas cool, whip 1 cup (240 ml) of chilled heavy cream until soft peaks form. Optionally sweeten with 1 teaspoon powdered sugar.
  10. Once cooled, spoon or pipe whipped cream into the centers and top generously with fresh mixed berries.

Notes

Use room temperature egg whites for better volume. Add sugar gradually to avoid grainy meringue. Bake low and slow to prevent browning and cracking. Cool pavlovas in the oven with door ajar to avoid cracks. Store baked shells in airtight container at room temperature for up to 3 days. Assemble just before serving to keep shells crisp. Frozen berries can be used if thawed and drained. For dairy-free option, substitute heavy cream with chilled coconut cream.

Nutrition

Keywords: pavlova, mini pavlovas, meringue dessert, fresh berries, whipped cream, easy dessert, light dessert, gluten-free dessert

Find it online: https://tessierecipes.com/light-mini-pavlovas-recipe-easy-5-ingredient-dessert-with-fresh-berries-and-whipped-cream/