These Mini Pavlova Cakes with Strawberries, Peaches, and Cream are the ideal light, sweet, refreshing summer desserts to serve at your summer picnics, showers, and parties that call for a bit of bubbly!
Strawberry season is in FULL swing here in the Pacific Northwest, and peaches are just about a month behind.
With the official start of summer, we’re looking ahead to outdoor entertaining and summer recipes featuring freshly picked summer fruit.
My Peach Bourbon Grilled Chicken is perfect as the main dish for all of your summer outdoor parties and gatherings. If you’re looking for a light and bright dessert to complement your summer menus, try my Mini Pavlova Cakes with Strawberries, Peaches, and Cream.
Mini Pavlova Cakes with Strawberries, Peaches, and Cream
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
My Mini Pavlova Cakes with Strawberries, Peaches, and Cream are made with classic vanilla meringue cookies. Then, cookies are topped with whipped cream.
I’ve created a simple vanilla, balsamic vinegar fruit mix to add to the filling. These steps are repeated one more time around to make the cakes!
Tips for Making Meringues
Meringues are simple to make, yet they can be finicky. Here are some things to keep in mind when making meringues:
- If there is too much heat and/or humidity in the air, these delicate cookies can break after baking. Do NOT attempt to make these in a house that has no air conditioning on a very hot and humid day.
- Make sure your bowls are totally clean and dry before using. Any amount of water or grease can cause the egg whites not to fluff up nicely.
- Separate the egg whites immediately after taking the eggs out of the fridge, but let them warm up for a few minutes to room temperature before beating them in the mixer. This helps them fluff up really nicely.
- When separating the egg whites, watch carefully to make sure no egg yolk makes it into the mixer. Meringues won’t fluff up well if there’s even a little bit of yolk in the mix, so scoop any that might have escaped into the mixer out with a spoon or egg shell.
Wine Pairing Bliss: Gloria Ferrer Bubbly
The summery sweet peach and strawberry flavors of these mini pavlova desserts pair perfectly with bottles of bubbly.
I paired them with both the Gloria Ferrer Brut Rosé, which is a new sparkling wine by this label. The bubbly rosé helps bring out the bright berry flavors of the mini pavlova cakes.
If you’re looking for less berry flavor, but still a bright, crisp summer sweetness, try pairing this dessert with the Gloria Ferrer Blanc de Blanc.
About Gloria Ferrer Wines
Have you tried Gloria Ferrer wines before? Gloria Ferrer Caves & Vineyards is Carneros’ original sparkling wine house, owned and founded by the Ferrer family of Spain. Named for José Ferrer’s wife, Gloria, the winery opened in 1986 in Sonoma County, California.
I can always count on their wines to be spectacular; they’ve earned over 500 gold medals and 50 90+ scores in the last 5 years, which is mighty impressive in the wine world!
Mini Pavlova Cakes with Strawberries, Peaches, and Cream Recipe
For the meringues
- 8 egg whites
- 2 cups sugar
- 1 Tablespoon cornstarch
- pinch salt
- 1/2 teaspoon vanilla extract
For the Filling
- 2 cups strawberries hulled, de-stemmed, and cut into small pieces
- 3 medium peaches pitted, peeled, diced into small pieces
- 1/2 teaspoon vanilla
- 1 teaspoon balsamic vinegar
- 2 cups heavy cream
- 2 Tablespoons sugar
- Preheat oven to 270 F.
- Place parchment paper over two baking sheets and set aside.
- In a stand mixer, beat egg whites, sugar, cornstarch, salt, and vanilla on high for about 10 minutes, until the meringue batter is thick and forms stiff peaks.
- Carefully pour meringue batter onto the prepared baking sheets covered with parchment paper into circles approximately 3 inches in diameter.
- Bake at 270 degrees Farenheit for 6 minutes, then reduce heat to 220 degrees Farenheit and bake for an additional 1 hour and 10 minutes.
- Meanwhile, make the filling.
To Make the Strawberries and Peaches Filling
- In a medium bowl, mix together the strawberries, peaches, vanilla, balsamic vinegar. Set aside.
To Make the Whipped Cream
- In a mixer, whip heavy cream and sugar together until thick.
Assemble the mini pavlova cakes
- Once meringues are done, remove from the oven and allow to cool for a minute or two before assembling. When meringue cookies are done, gently lift from the parchment paper.
- Top one meringue cookie with whipped cream, then with a couple of spoonfuls of the strawberry/peach mixture. Top with another meringue cookie and repeat.
I was selected for this opportunity as a member of CLEVER. The content, opinions, recipe, and photos are, as always, my own.