This Australian meringue based dessert was created in honour of the Russian ballerina Anna Pavlova. It is usually cream filled and topped with passion fruit but I have filled my mini pavlovas with a berry mousse and topped them with fresh berries. I had a glut of egg whites and this has always been a favourite dessert. It’s easy to make and always beautiful and delicious and you could try other fruits.
Mini Pavlovas with Berry Mousse
For the Pavlova
- 2 egg whites
- 110g caster sugar
- ¼ tsp vanilla essence
- ½ tsp white wine vinegar
- ½ tsp cornflour
For the Filling
- 160g frozen mixed berries
- 50g icing sugar
- 2 gelatine leaves, soaked in cold water (see notes)
- 200ml double cream, beaten to a soft peak
- A few fresh berries of your choice
- To make the Pavlova, preheat the oven to 170C/150C fan.
- Draw eight 7cm circles on a sheet of baking parchment drawing the circles at least 4cm apart. Place the parchment on a baking sheet.
- In a bowl with an electric hand whisk or in your stand mixer with the whisk attached, whisk the egg whites until stiff.
- Gradually add the caster sugar, beating well after each addition. Continue whisking until the mixture is thick and glossy. Add the vanilla essence, vinegar and cornflour and whisk to incorporate.
- Spoon or pipe the mixture onto the circles leaving the edges higher.
- Bake in the preheated oven for 20 – 25 minutes until crisp. Leave to cool completely in the oven with the door slightly ajar.
- To make the Filling place the berries and the icing sugar in a blender and blend until smooth (you can use a hand held blender for this).
- Pour 40ml of the puree into a microwave jug and heat to just below boiling (30 – 40 seconds should be enough).
- Stir the squeezed out gelatine into the hot puree and leave to cool to room temperature.
- Once the puree has cooled stir in the remaining puree followed by the beaten cream. Chill until the mousse just begins to set.
- Spoon or pipe the mousse on the pavlovas and decorate with the fresh berries.
Notes: I have used Dr.Oetker Platinum Gelatine, which is widely available. If you are using a different brand please check for the manufacturer’s instructions.