Mini Pavlovas Nests Recipe with Raspberries and Pomegranate
These mini pavlova nests with a crispy meringue base and a sticky marshmallowy centre are topped with piles of whipped cream and fresh fruit. They can’t be beat!
Servings: 9
Ingredients
- 4 large egg whites
- Pinch salt
- 1 cup granulated sugar
- 2 teaspoon cornstarch
- ½ teaspoon vanilla extract
- 2 teaspoon white vinegar
- 400 ml whipping cream
- 2 tablespoon sugar, granulated or icing
- 1 cup raspberries
- ½ cup pomegranate
- icing sugar for dusting
Instructions
- Line two baking sheets with parchment paper. Outline 9 circles on the paper. I use a wide mouth wine glass for this purpose, but you can use anything round that you have on hand.
- Preheat your oven to 325F (160C).
- Put your egg whites into a large clean bowl. Whip the egg whites with an electric mixer on high until they are stiff and pillowy, but not dry. This will take a few minutes.
- Next, add your sugar one tablespoonful at a time. Continue to whip on high speed until all of the sugar is incorporated. Your meringue should be white, thick and glossy.
- Finally, sprinkle in the cornstarch, vinegar, vanilla, and salt and gently fold to combine.
- Dollop the meringue onto the circles you’ve made on the parchment paper. I like to use an offset spatula to shape the meringue and make a dent in the middle to hold the cream and fruit later on.
- As soon as you put the pavlovas in the oven, turn the oven down to 300F (150C). Bake for 30 minutes. After 30 minutes, turn off the oven and leave the pavlovas inside to continue to bake for another 30 minutes or so. Remove the pavlovas and leave to cool completely on a wire rack.
- Once you’re ready to fill the pavlovas, whip the cold cream with 2 tablespoon of sugar until it holds soft peaks.
- Decorate the top of each mini pavlova with large spoonfuls of whipped cream, raspberries and pomegranate. Using a sieve, sprinkle over a dusting of icing sugar to finish.
- For the best flavour, let the pavlovas rest in the fridge for one hour before serving.
Notes
Decorated pavlovas will keep in the fridge for a day or two.
Adapted from Simple Cakes by Mary Berry. (BBC Books, 2014).