Blackberry Kiwi Mini Pavlova – light and elegant dessert, simple to make, but impressive! Topped with fresh whipped cream, blackberries and kiwi puree.
These delicate mini Pavlovas are so fluffy and gorgeous! I could name them one of my favorite desserts, but I simply don’t make them often enough. The reason why? They just taste best if you eat them right after you make them. (The meringue could be bakes 1-2 days in advance and stored covered at room temperature, before you assemble the dessert). I prefer to usually make them for parties. Definitely a crowd pleaser.
Named after a Russian ballerina, these light and airy mini meringue tarts are so easy to make! Meringue is effortless to make, but you need to be patient, while baking (drying) it in the oven.
Of course, you can make one large Pavlova, with the amount of meringue in this recipe, but I really love the look of these mini Pavlovas.
I topped mine with whipped cream (of course) and to balance the sweetness from the meringue, I decided to add some pureed kiwi and top with blackberries. Any berries of your choice should work, but as I’ve told you before – I love blackberries!
Here are some tips for making the meringue (you might already know):
Make sure your egg whites are at room temperature, you can separate them the night before, cover and let them sit covered, at room temperature.
Egg whites should be completely egg yolk free.
Your bowl and mixer whisk should be completely dry, oil free, for best results.
I baled these Pavlovas in the oven at 300 F for 30 minutes, but baking them at lower temperature for longer time works, too. For best results, turn the oven off and let Pavlovas cool inside for 1 hour.
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- 6 large egg whites at room temperature
- 1¼ cups sugar
- 2 tsp cornstarch
- ½ tsp cream of tartar
- ¼ tsp salt
- ½ tsp vanilla extract
- 1 tsp white (or apple cider) vinegar
- 1 cup cold whipping cream
- 1 -2 tbsp powdered sugar
- 4 small ripe kiwis, peeled and pureed in a blender until smooth
- 1 - 1½ cup fresh blackberries (dried)
- Preheat oven to 300 F (150 C). Line baking sheet with parchment paper. You can outline 4 much circles over the parchment paper, so you achieve pavlovas with the same size.
- In the bowl of a stand mixer (or just a deep mixing bowl) beat egg whites, until frothy. Add sugar and beat on high for 6-7 minutes, until stiff peaks form.
- Add cornstarch, cream of tartar, vanilla and vinegar. Mix to incorporate.
- Spoon batter onto 12 rounds over the parchment paper. Make a well in the center of each round. Smooth the outside with a spatula.
- Bake for 30 minutes. Turn oven off and let Pavlovas cool inside for 1 hour.
- Beat whipping cream on medium high heat, until thick. Add powdered sugar and beat until nice and fluffy. (Do not overheat whipping cream).
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