Description
A delightful dessert featuring light, airy meringue nests topped with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
Scale
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Fresh strawberries – about 10-12, sliced
- Fresh mint leaves – for garnish
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Beat the egg whites until soft peaks form, then gradually add sugar and beat until glossy and stiff peaks form.
- Gently fold in vanilla extract, white vinegar, and cornstarch.
- Dollop or pipe the meringue onto the parchment paper, creating small nests.
- Bake for 1 hour, then turn off the oven and let the meringues cool inside.
- Whip the heavy cream until soft peaks form, then add powdered sugar and vanilla extract, whipping until stiff peaks form.
- Once cooled, remove meringues from parchment and fill with whipped cream.
- Top with sliced strawberries arranged like blooming roses.
- Garnish with fresh mint leaves.
- Serve immediately for the best texture.
Notes
- Store meringue nests in an airtight container at room temperature.
- Assemble pavlovas just before serving to maintain texture.
- Use room temperature egg whites for better whipping.
- Consider using aquafaba for a vegan version.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Strawberry Rose Pavlova, dessert, meringue, strawberries, whipped cream