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Decadent Mini Pavlovas Perfect with Balsamic Roasted Strawberry Topping

An easy, yet impressive, dessert featuring strawberries prepared two ways
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Prep Time:15 minutes
Cook Time:1 hour 30 minutes
Course: Dessert
Cuisine: English
Keyword: Balsamic Roasted Strawberries, Individudal Pavlovas, Mini Pavlovas, Minis Strawberry Pavlovas, Strawberry Pavlova
Servings: 6

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

Best served on the day that you take them out of the oven after cooling. Pavlovas can be stored in an airtight container for 2-3 days, however, the marshmallow inside will begin to deflate on day two.