Mini Pavlovas With Cream Filling

mini pavlovas with cream recipe

Pavlovas – what a romantic way to name a dessert, isn’t it?

In fact, Pavlova, this beautiful and noble looking dessert is actually nothing else but meringue. Pure meringue, crisp on the outside and soft on the inside, a kind of dessert which is super-simple to prepare.

Pavlovas can be made big or small. I went for the smaller, individual version this time and filled my meringue shells with wonderful, jam flavored whipped cream and delicious fresh fruit. Yum!

To make your own individual Pavlovas, just follow these simple step…

mini pavlovas ingredients

Here’s what you need.


mini pavlovas with cream recipe

1. Line 2 baking sheets with parchment paper.

2. Preheat the oven to 350 °F (175 °C).

3. Whisk the egg whites with the salt until they’re holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you have a bowl full of gleaming and satiny meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.


mini pavlovas with cream filling recipe

4. Spoon the meringue onto the lined baking sheets, creating 6 meringue circles per one sheet, using about 3 tablespoons of meringue mixture per one circle. Spread the circles to make them about 4 inches (10 cm) wide. Use the back of your teaspoon to make an indentation in the center of each circle to hold the cream and fruit later (it helps if the teaspoon has been dipped in water beforehand).


mini pavlovas with cream recipe

5. Put into the lower part of the oven, reduce the temperature to 300°F (150°C) and bake for 25 minutes (switch the baking sheets halfway through the baking process so that the meringue shells placed on the top baking sheet don’t get too brown). Turn the oven off and leave them in for about 35 minutes, then take out of the oven to cool.


mini pavlovas with cream filling recipe

6. In the meantime, you can prepare your fruit (cut it if necessary). You can also prepare the cream filling.

To prepare the cream filling, whip the cream until stiff. Then add the sour cream and the jam and mix to combine. Add powdered sugar to taste. Easy! And oh-so-good!


mini pavlovas with cream recipe

7. Fill the cooled meringue shells with the cream and and garnish with fruit. Finally dust with powdered sugar.


mini pavlovas with cream recipe

Enjoy, dear friends! This is really good!


(This recipe was inspired by Nigella Lawson‘s Mini Pavlovas. Makes: 12 Mini Pavlovas.)


Lazy Walking

boat on the river and willow trees still life

Lazy walking outside is my sweet joy these days.

I do a lot of it because I need to get my lymph pumping and stuff.

The whole experience is utterly magical. Especially when I take my camera with me and we hunt for some lovely eye candies together.

Cauliflower Casserole

Popsicles are great but a person has to have a decent meal from time to time.

Like ice-cream, for example!

Kidding. Kidding.

The thing is that recently I felt like having some pasta.

I threw an inspecting look into the fridge, found one cute cauliflower in there and the idea was born instantly.

Cauliflower casserole!

Though I was really craving something casserole-like, I started to consider whether it wouldn’t be too rich for summer days like we are having right now.

But after I had the first bite of this dish all worries were gone.

I knew everything was perfectly all right because this dish was light, nutritious, satisfying, flavorful and delicious.

To prove it all I’ll tell you that my man loved it.

And that’s the best evidence!

For me, at least…

These are the ingredients I’ve used to prepare the dish.

Hello, elbow macaroni.

I love that name!

I think that ‘elbow macaroni’ is the cutest named pasta in the whole world.

Don’t you think?

Oh, sorry, here are the instructions!

1. Cook the pasta according to package directions.

2. This is cauliflower.

What would you do if you didn’t have me here to explain things like these?

Hmm, sorry again! You know – me and the attention span, we are not good friends.

Anyhow, trim the cauliflower, separate it into florets and wash them.

3. Chop the pepper and onions.

4. Melt 1 tablespoon (14 grams) butter in a larger pan over medium heat.
5. Place the onions, peppers and cauliflower into the pan and stir-fry for about 5 minutes.

We don’t need the vegetables to get perfectly soft – the baking will do the job.
6. Set aside.

7. In a separate pan, melt the remaining butter (2 tablespoons – 28 grams) over medium-low heat.

8. Stir in the flour and mix until smooth and bubbly.

9. Gradually add milk, stirring constantly.

10. Season with the salt and pepper.
11. Continue cooking and stirring just until the mixture becomes thicker.

12. Then grate the cheese.

You can use any cheese you like.

I’m this liberal!

13. Throw half of the cheese into the mixture.
14. Stir just until the cheese melts.

Then remove the pan from heat.

15. In a larger bowl combine the pasta, cauliflower mixture and the milk/cheese mixture.

16. Pour the mixture  into your baking dish.

17. And sprinkle with the rest of the cheese and with the bread crumbs.

18. Bake at 350 degrees F (175 degrees C) for about 30 minutes.


This dish tastes best when served warm.

Enjoy, dear friends!

(This dish serves about 6 people.)

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