Pavlova Cups
Indulge in a sweet adventure with our Upside-Down Mini Pavlovas! These whimsical treats, made using silicone sphere mats, offer a delightful twist on the classic dessert. Dive into a world of airy meringue, topped with clouds of whipped cream, juicy strawberries. Perfect for any occasion, these mini pavlovas are as fun to make as they are to devour! Get ready to elevate your dessert game with this playful recipe.
Ingredients:
Mini Pavlova cups
- 160ml egg whites, at room temperature
- 250g caster sugar
- 2 1/2 teaspoon cornstarch
- 1 teaspoon white vinegar
Edible paint
- few drops of red gel food colour
- few drops of almond extract or vodka
Filling
- 360 ml heavy/thickened cream (whipping cream), COLD
- 120 g mascarpone, COLD
- 45 g icing sugar
- 1 teaspoon vanilla paste
- fruits of your choice
Yields - approx. 16/18 Pavlova cups
Instructions:
1. Preheat Oven: Preheat your oven to 150c. Place 2 silicone spherical mats (1.5inch) upside down on a baking sheet.
2. Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.
3. Gradually Add Sugar: Gradually add the sugar, about 1 tablespoon at a time, while continuing to beat the egg whites. Once all the sugar has been added, continue beating until stiff, glossy peaks form. Whisked on high speed for at least 8 minutes until the sugar is dissolved.
4. Incorporate Cornstarch and Vinegar: Sprinkle the cornstarch over the meringue and add the white vinegar. Gently fold them into the meringue mixture using a spatula until well combined.
5. Pipe onto Silicone Mats: Transfer the meringue mixture to a piping bag fitted with a large round tip. Pipe mounds onto the upside-down silicone sphere mats, forming mini pavlovas domes. See instagram reel.
6. Bake: Reduce the oven temperature to 100c. Place the baking sheet with the piped pavlovas in the oven and bake for 2 hours. Once baked, turn off the oven and leave the pavlovas inside with the door slightly ajar to cool completely. This helps prevent them from collapsing due to sudden temperature changes. Recommend overnight or atleast 4 to 5 hours.
7. Decorating the Pavlova cup: Once cooled, carefully remove the mini pavlovas from the silicone mats. I also recommend using a microplane grater to slightly flatten the base of the pavlova cups so they sit flat. Mix some gel colour with a few drops of vodka or almond extract to create paint for the pattern. Let the pattern dry before filling. (Optional to decorate)
8. Whipped cream: Mix together the cold heavy cream, mascarpone, icing sugar, and vanilla in a bowl. Beat the mixture until stiff peaks form. Stop beating once cream is stiff enough for piping.
9. Assemble: Top each pavlova with a dollop of mascarpone cream and fresh fruit of your choice. Enjoy!