Mini Pavlova Cakes with Strawberries, Peaches, and Cream recipe on UrbanBlissLife.com
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5 from 1 vote

Mini Pavlovas with Strawberries, Peaches, and Cream

Mini Pavlova Cakes with Strawberries, Peaches, and Cream are the ideal summer dessert for all of your summer parties!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Author: Marlynn Jayme Schotland | UrbanBlissLife

Ingredients

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

Instructions

  • 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.

Notes

To create even circles, trace the outside of a juice glass onto the parchment paper and then fill the circles with meringue batter.