Strawberry Pavlovas – Mini Pavlovas with Puréed Roasted Balsamic Strawberries
Just in time for strawberry season….. a decadent and delicious dessert featuring strawberries two ways! These mini Strawberry Pavlovas are simple to make, yet shout “gourmet”. Mini Pavlovas are the individual version of the large, extravagant Pavlova. These “Mini Pavs” are delicate crisp meringue shells with fluffy marshmallow-y insides. They are adorable and much easier to make than their larger cousin.
A Brief History
The Pavlova is a meringue-based dessert that is thought to have been created in the 1920s and named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand around that time. Its exact birthplace is still disputed, with both countries claiming it as their own. Regardless of which country can claim its origin, the dessert became popular as a way to showcase a crisp meringue shell, soft marshmallow-like center, and a topping of whipped cream and fresh fruit. Over time, the Pavlova has become a beloved dessert in both Australia and New Zealand, especially at holiday gatherings and summer celebrations. Its light texture and colorful fruit topping make it a favorite, not only in Oceania, but around the world.
Pavlova or Meringue?
Pavlovas are very similar to Meringues. Both are meringue-based dessert made from egg whites and sugar whipped together until light and fluffy. The key difference between Pavlovas and Meringues is in the texture: pavlovas are baked only until the outside forms a thin, crisp shell, while the inside stays soft and marshmallow-like. Meringues, by contrast, are baked until they are crisp all the way through.
Strawberries are synonymous with summer, and these lovely Strawberry Pavlovas, showcase the summer staple in two ways: First with a layer of Balsamic Roasted Strawberry Purée and then with a topping of fresh, juicy strawberry pieces that sits atop a creamy whipped cream layer.
Balsamic Roasted Strawberries you ask? Yep. I know it sounds a bit odd, but the balance of the sweet acidic balsamic against the fruity sweetness of the strawberries creates a very INTENSE strawberry flavor. For these Strawberry Pavlovas, I chose to purée the roasted strawberries to create a spreadable strawberry layer on top of the pillowy Pavlova. The flavor that this layer brings to the palate is wonderful. Next, homemade Whipped Cream is added, then topped by fresh, juicy strawberries.
I would highly recommend trying these in place of a traditional strawberry shortcakes. I have included the recipes for both the Pavlovas as well as the Balsamic Roasted Strawberries. They can be assembled in a flash and the final product is something to write home! Enjoy!
Also, if you are looking for another AMAZING strawberry recipe, give this French Strawberry Tart a try.
Decadent Mini Pavlovas Perfect with Balsamic Roasted Strawberry Topping
Ingredients
Pavlovas
- 3 Egg Whites Ends up being about 1/3c + 2T egg whites
- 1/2 + 1/8 Cup Super Fine Sugar You can blend granulated sugar in a nutribullet to achieve super fine sugar
- 3/4 tsp Cornstarch
- 1/2 tsp Vinegar
Balsamic Roasted Strawberry Puree – See Separate Recipe
Whipped Cream
- 1 Cup Heavy Cream
- 1 Tbsp Powdered Sugar
- 1 tsp Vanilla
Strawberries for Topping
- 1 Cup Strawberries, quartered or halved
- 1-2 tsp Granulated Sugar
Instructions
- Preheat Oven to 325℉
- Prepare baking sheet by lining with parchment paper. Using a glass or canning jar, trace six 2½" circles on the parchment paper. Flip paper over, so the marking is on the underside of the paper.
- If making your own "superfine" sugar, add granulated sugar to the NutriBullet and blend for a few seconds to create extra fine sugar.
- Separate Eggs, taking care not to allow even one drop of yolk into the whites. It is best to separate one at a time in a small bowl, adding the Egg White to medium bowl individually, just in case a yolk gets punctured or breaks.
- Using a hand mixer, beat the Egg Whites for about a minute, until they are frothy.
- Add Sugar a bit at a time by sprinkling it about a tablespoon at a time over the foamy Egg Whites. Beat well after each addition.
- Once all Sugar is added beat Egg Whites on high for 7 minutes until it is fluffy and glossy.
- Add Vinegar and Cornstarch.
- Beat for an additional minute until mixture is well mixed, stiff, and glossy.
- Add mixture to piping bag. Pipe onto circles on prepared sheet, starting from the outside of circle, inwards. Should be about 2" tall. Using a spoon, make an indentation in the middle, so there will be a flattened, bowl-like area to put your Balsamic Roasted Strawberries into.
- Place tray in preheated oven. IMMEDIATELY TURN OVEN DOWN TO 200℉.
- Bake for 1 hour 30 minutes.
- After baking for 1.5 hours, turn oven off. Open the door for a minute or so to cool oven down a bit. Close door and let the Pavlovas cool in the oven as the oven cools down.
Fresh Berries for Topping
- Place quartered/halved berries in a small bowl. Sprinkle with granulated sugar.
- Let Berries sit for 5-10 minutes with the sugar on them to allow time for sugar to dissolve and draw out some of the juices from the berries.
Assembling
- Spoon and spread about 1 Tablespoon of puréed Balsamic Roasted Strawberries onto each Pavlova. Spread it out evenly, outwards to the edge.
- Spoon a large dollop of Whipped Cream on top of the Puréed Berries. Spread it out evenly.
- Top with a spoonful of cut/sugared fresh berries.
- Garnish with mint leaves. Enjoy!
Notes
Balsamic Roasted Strawberries
Ingredients
- 1/2 Pound (250g) Ripe Strawberries Over ripe strawberries work well in this recipe
- 1½ Tbsp High quality Balsamic Vinegar Use a thick, sweet balsamic
- 1½ Tbsp Powdered Sugar
Instructions
- Preheat oven to 300℉
- Lightly spray a tray with non stick cooking spray, or line with parchment paper
- Wash berries. Cut tops off and then cut in halves or quarters, depending on the size. Add berries to a medium bowl.
- Drizzle the Balsamic Vinegar over the cut berries. Stir to evenly coat all the berries.
- Sift the powdered sugar over the berries. Stir to evenly coat all the berries.
- Evenly spread berries out on baking sheet, cut side up. Drizzle with any liquid that is left in the bowl.
- Pop in oven and roast for 30 minutes.
- Remove from oven and cool.
- Serve berries whole over ice cream or angel food cake, or puree and serve over mini pavlovas. Enjoy!
Join the List
Stay up to date & receive the latest posts in your inbox.