These pavlovas are also featured in the gorgeous new FoodieCrush magazine. Check it out here!
One of the first things I ever baked from scratch was a simple passion fruit pavlova and I immediately fell in love. The airiness, the lightness and the contrast of the crispy base with the indulgent creamy topping. I just love how a pavlova always looks festive and impressive, like you’ve been working on it for hours. At the same time, I think smaller portions are perfect for the Holidays and that’s how these mini pavlovas were born.
These two-bite pavlovas have been part of many festive desserts I have made over the last few years. I usually bake them a day in advance, when there is plenty of time to keep precise track of oven times and to do multiple taste tests (absolutely necessary, of course!). They are very easy to prepare, look pretty and are light as a feather. Crunchy on the outside and a bit gooey inside, exactly the way pavlovas should be.
I like to serve these as part of a grand dessert; with a small scoop of good ice cream and a mini trifle, for instance. The pomegranate seeds add to the Holidays spirit, but you could top them with raspberries or cherries instead.
The pavlovas can be easily made in advance, but make sure to add the whipped cream and pomegranate seeds just before serving.
6 mini pavlovas
1 egg white
a pinch of salt
1/4 cup + 1 tablespoon (60 gr.) fine white sugar
freshly whipped cream
1. Preheat the oven to 350F (180C).
2. Whish the egg white with some salt in a very clean bowl until stiff peaks form. Gradually add the sugar.
3. Form six mini pavlovas on a baking sheet covered with baking paper. Bake for 6 minutes.
4. Low oven temperature to 250F (120C) and bake for another 15 minutes.
5. Let pavlovas cool in the turned-off oven.
6. Serve with whipped cream and sprinkle over pomegranate seeds.