Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Mini Pavlova with Whipped Cream and Strawberries
Picture-perfect crispy meringues topped with velvety whipped cream and juicy fresh strawberries
How pretty do these look?!?!
These mini pavlova are a delicious mingle of juicy fresh strawberries, dangerously silky whipped cream, and perfectly crispy, light and delicate meringues, which truly melt in your mouth when hitting your taste buds.
Trust me, these are the perfect, easy and delicious way to impress your special someone this Valentine’s Day….Or really ANY person, ANY day of the year, ANY time of the day.
They are that good!
Now, let’s discuss how you can make this mouthwatering dessert in your own kitchen. It’s relatively easy to whip up, as long as you follow few simple directions.
PREPARATION:
Separate the egg white from the yolks and leave them at room temperature for about 30 minutes.
Preheat the oven to 200°F (90°C).
Beat the egg white with an electric mixer or in a stand mixer at medium speed for 1 minute until soft peaks form.
Gradually add the powdered sugar while mixing, starting from low speed to high, for about 10 minutes. until smooth and glossy.
Add the drop of food coloring (if you like to use it ) and the lemon juice. Mix at medium until combined.
Here is a test you can do to see if you have done enough. Carefully flip the bowl upside down and nothing will fall out. Please, be careful 🙂
Pipe the meringue onto a baking sheet lined with parchment paper, into about 2 inch circles. If you like you can mark the parchment paper with a pencil to make perfect circles, and flip the paper over before piping (so the marking are at the bottom).
To pipe, start at the center of the circle and pipe the perimeter of the circle two or three times. You can always indent the center with a spoon to give room for the cream and fruit.
Bake at 200F for 1 hour and 15 min. Turn off the oven, without opening the door and leave the meringues inside to cool down for at least 30 minutes.
Cut the strawberries in small cubes. Toss in a small bowl with lemon juice and sugar.
When ready to serve, beat the whipping cream with the powdered sugar until whipped. Pipe onto the meringue (as much or as little as you like!!) and top with the strawberries and some of their juice.
Enjoy right away!
Mini Pavlova with Whipped Cream and Strawberries
Picture-perfect crispy meringues topped with velvety whipped cream and juicy fresh strawberries
Servings:
8
Prep Time
20 min
Cook Time
90 min
Resting Time
Total Time
1 hr, 50 min
Ingredients
- For the meringues:
- 2 large egg whites at room temperature
- 1/2 cup powdered sugar
- 1 drop red or pink food coloring
- 1 teaspoon lemon juice
- For the toppings:
- 1/2 cup heavy whipping cream
- 1 teaspoon powdered sugar
- about 6 large fresh strawberries
- 1 teaspoon sugar
- 1 tablespoon lemon juice
Instructions
- Separate the egg white from the yolks and leave them at room temperature for about 30 minutes.
- Preheat the oven to 200°F (90°C).
- Beat the egg white with an electric mixer or in a stand mixer at medium speed for 1 minute until soft peaks form.
- Gradually add the powdered sugar while mixing, starting from low speed to high, for about 10 minutes. until smooth and glossy.
- Add the drop of food coloring (if you like to use it ) and the lemon juice. Mix at medium until combined. Here is a test you can do to see if you have done enough. Carefully flip the bowl upside down and nothing will fall out. Please, be careful 🙂
- Pipe the meringue onto a baking sheet lined with parchment paper, into about 2 inch circles. If you like you can mark the parchment paper with a pencil to make perfect circles, and flip the paper over before piping (so the marking are at the bottom). To pipe, start at the center of the circle and pipe the perimeter of the circle two or three times. You can always indent the center with a spoon to give room for the cream and fruit.
- Bake at 200F for 1 hour and 15 min. Turn off the oven, without opening the door and leave the meringues inside to cool down for at least 30 minutes.
- Cut the strawberries in small cubes. Toss in a small bowl with lemon juice and sugar.
- When ready to serve, beat the whipping cream with the powdered sugar until whipped. Pipe onto the meringue (as much or as little as you like!!) and top with the strawberries and some of their juice.
