Mini Pavlova Recipe with Balsamic Pearls
Elegant Mini Pavlovas with Balsamic Pearls
Sticky Balsamic
10
20 minutes
1 hours 15 minutes
All
Dessert
These elegant mini pavlovas are a show-stopping dessert, featuring a crispy exterior and a marshmallow-soft interior. Topped with luscious cream, fresh berries, and the unique burst of Sticky Balsamic Original Pearls, they create a sophisticated flavor experience that will impress your guests.
Ingredients
4 large egg whites, at room temperature
1 cup caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour, (cornstarch)
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons icing sugar, (powdered sugar)
1 teaspoon vanilla extract
Fresh blackberries
Fresh blueberries
Apple slices, (thinly sliced)
Fresh mint leaves
Sticky Balsamic Original Pearls
Icing sugar, for dusting
Directions
Preheat your oven to 120°C (250°F). Line a baking tray with parchment paper.
In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form (about 3-4 minutes).
Gradually add caster sugar, one tablespoon at a time, beating well after each addition. Continue beating for 8-10 minutes until the mixture is thick, glossy, and sugar has dissolved.
Add vinegar, cornflour, and vanilla extract. Gently fold through with a spatula until just combined.
Spoon or pipe the meringue into 8-10 small rounds on the prepared tray, creating a slight well in the centre of each.
Bake for 60-75 minutes until the pavlovas are crisp on the outside. Turn off the oven and leave pavlovas inside with the door slightly ajar for 1 hour to cool completely.
Whip the cream, icing sugar, and vanilla extract together until soft peaks form. Don't over-whip.
Just before serving, top each mini pavlova with a generous dollop of whipped cream.
Arrange fresh blackberries, blueberries, and thin apple slices on top.
Add a cluster of Sticky Balsamic Original Pearls to each pavlova for that gourmet finish.
Garnish with fresh mint leaves and dust lightly with icing sugar.