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Mini Pavlova with Lemon Curd and Fresh Fruit Recipe

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4.2 from 1 review

  • Author: Eliza
  • Total Time: 5 hours 20 minutes
  • Yield: 9 mini pavlovas

Description

This Mini Pavlova Recipe with Lemon Curd is a delightful dessert featuring crisp and airy meringue rounds topped with tangy lemon curd and fresh seasonal fruits. Finished with crushed pistachios, chocolate shavings, and powdered sugar, these elegant meringues are perfect for special occasions or a light treat. The slow baking and careful cooling process creates the perfect texture—crisp on the outside and marshmallow-like inside.

Ingredients

Meringue

  • 1½ cups fine caster sugar (or sugar of choice, pulsed in a blender until fine)
  • 6 egg whites
  • 1 teaspoon vinegar
  • 2 teaspoons cornstarch
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract

Toppings

  • Fresh fruit: plums (or strawberries, blackberries, blueberries, raspberries)
  • Crushed pistachios
  • Chocolate shavings
  • Powdered sugar
  • Lemon curd (your favorite recipe or store-bought)

Instructions

  1. Pulse Sugar: Pulse the sugar in a blender until fine, taking care not to over-process it into powdered sugar to ensure proper dissolution in the meringue.
  2. Preheat Oven: Set your oven to 200°F (93°C) to prepare for low-temperature baking essential for drying out the meringue slowly.
  3. Prepare Baking Sheet: Line a large baking sheet with parchment paper and set aside for shaping the meringues.
  4. Beat Egg Whites: Using a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form, which provides the base for the meringue structure.
  5. Add Sugar Gradually: Incorporate the sugar one tablespoon at a time into the egg whites, mixing well after each addition until sugar is fully dissolved and glossy stiff peaks form.
  6. Add Stabilizers and Flavor: Whip in vinegar, cornstarch, salt, and vanilla extract; continue beating until stiff, glossy peaks and no graininess remain, ensuring stability and flavor.
  7. Shape Meringues: Spoon the meringue mixture onto the prepared baking sheet into 9 rounds about 4 inches wide, creating individual pavlova bases.
  8. Bake and Cool: Bake in the oven for 1 hour and 15 minutes. Without opening the door, turn off the oven and leave the meringues inside to cool completely for 3–4 hours or at least 2 hours to dry thoroughly.
  9. Prepare Lemon Curd: While meringues cool, prepare your favorite lemon curd or use a store-bought version ready for assembly.
  10. Assemble and Serve: Top each cooled meringue with a dollop of lemon curd, followed by fresh fruit, crushed pistachios, chocolate shavings, and a dusting of powdered sugar. Serve immediately and enjoy the delicate balance of textures and flavors.

Notes

  • Do not open the oven door during baking or cooling to prevent meringues from cracking.
  • Ensure sugar is fully dissolved in the egg whites to avoid grainy texture.
  • Use fresh egg whites at room temperature for best volume.
  • The cooling period inside the oven is critical to achieve the perfect texture.
  • Customize toppings with seasonal fruits and nuts to your preference.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://recipekind.com/mini-pavlova-with-lemon-curd-and-fresh-fruit-recipe/