Introducing Mini Pavlovas: A Delightful Dessert

Mini pavlovas are the perfect sweet dessert to impress anyone. The combination of crunchy outer shells with soft, sweet interiors creates an exceptional taste experience. During the colder months, these pavlovas are just the right size for a satisfying treat without being too heavy. Similarly, they are absolutely delightful when paired with whipped cream and seasonal fruit.

With a little care in preparation, you can master the art of making these delightful desserts. While the recipe may sound intimidating, the results are well worth the effort. Each mini pavlova is topped off with a homemade tangerine curd filling, making them an ideal dessert choice for any occasion.

Essential Ingredients for Mini Pavlovas

Pavlovas

• 4 egg whites
• 1 cup sugar (or a scant cup of superfine sugar)
• Pinch of fine salt
• 2 teaspoons white wine vinegar
• 2 teaspoons cornstarch
• 1 teaspoon vanilla paste or extract

Tangerine Curd

• 4 egg yolks
• 1/3 cup granulated sugar
• Pinch of salt
• Grated zest from 1 tangerine
• 1/2 cup tangerine juice (approximately 2 to 4 tangerines)
• 1 tablespoon lemon juice
• 6 tablespoons unsalted butter

Whipped Cream

• 1 1/2 cups heavy cream
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract or paste (optional)
• Chilled bowl and whisk (if possible)

Preparing the Perfect Pavlovas: Step-by-Step Instructions

Step 1: Preheat and Prepare Baking Sheets

Begin by preheating your oven to 300 degrees F. Prepare a large baking sheet by cutting a piece of parchment to fit. Trace four 4-inch circles on one side of the parchment paper; make sure they are at least 2 inches apart. Flip the parchment over so the marked side is down and set it aside.

Step 2: Crafting the Meringue

Thoroughly clean your mixing bowl and whisk. Add the egg whites and a pinch of salt. Start mixing on medium speed until the egg whites become opaque, then increase the speed to medium-high until soft peaks form. Beat continuously while gradually adding sugar until the mixture is glossy and forms stiff peaks. Finally, fold in the vinegar, cornstarch, and vanilla gently.

Step 3: Shaping and Baking the Pavlovas

Use a large spoon to fill each traced circle with meringue, creating a mound in the center. With a small spoon, gently create a crater in the center of each mound by pulling the meringue upwards to form a rim. Bake for 30 minutes without opening the oven. After baking, let the pavlovas cool in the oven with the door ajar for an additional 30 minutes.

Making Tangy Tangerine Curd

In a medium heavy-bottom saucepan over low heat, combine tangerine juice, lemon juice, sugar, egg yolks, and salt.

Whisk until smooth.

Add the butter and stir constantly until melted, then raise the heat slightly and continue stirring to avoid cooking the eggs.

The curd is ready when it thickens and coats the back of a spoon.

Strain through a fine mesh sieve to remove any solid bits.

Whipping Up Cream and Serving the Pavlovas

Once the pavlovas have cooled, whip the heavy cream until soft peaks form. You can add sugar and vanilla to sweeten the cream.

Lay a generous dollop of whipped cream into the crater of each pavlova, followed by a spoonful of tangerine curd.

Swirl the curd and cream gently to create an appealing presentation.

Finally, serve these miniature delights immediately for the best experience. Feel free to explore variations, such as incorporating different curds or fruits, to keep things exciting and delicious.