Mini Pavlovas with Berry Compote

Elevate your dessert game with these Mini Pavlovas with Berry Compote. Featuring crisp meringue shells, a dollop of whipped cream, and a glossy berry compote, these bite-sized treats are perfect for any special occasion. Whether you’re hosting a dinner party or craving an elegant dessert, these mini pavlovas deliver a delightful balance of textures and flavors.

Ingredients:

For the Meringue Shells:

• 3 large egg whites, at room temperature
• 3/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 tsp white vinegar
• 1 tsp cornstarch

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

For the Berry Compote:

• 1 cup mixed berries (strawberries, raspberries, blueberries)
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

For Garnish:

• 1/4 cup fresh berries (blueberries, raspberries)
• Lemon zest
• Powdered sugar (for dusting)
• Raspberry coulis (optional)

1. Make the Meringue Shells:

• Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Using a spoon or piping bag, draw 3-inch circles on the parchment paper as guides.
• In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, and beat until the mixture is glossy and forms stiff peaks.
• Gently fold in the vanilla extract, vinegar, and cornstarch.
• Spoon or pipe the meringue onto the parchment circles, forming small nests with slightly raised edges.
• Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents cracking.

2. Prepare the Berry Compote:

• In a small saucepan, combine the mixed berries, sugar, and lemon juice over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries release their juices and soften.
• If you prefer a thicker compote, add the cornstarch mixture and simmer for 1-2 minutes until thickened. Remove from heat and let it cool completely.

3. Whip the Cream:

• In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

4. Assemble the Pavlovas:

• Place the cooled meringue shells on individual serving plates. Spoon a generous dollop of whipped cream into the hollow center of each shell.
• Top the cream with berry compote, allowing it to cascade slightly over the edges of the meringue.

5. Garnish and Serve:

• Scatter a few fresh berries (such as blueberries and raspberries) on top of the compote. Add thin ribbons of lemon zest for a bright pop of flavor.
• Dust the pavlovas lightly with powdered sugar for an elegant touch. For extra flair, drizzle a bit of raspberry coulis around the plate.

Tips for Success:

• Use room-temperature egg whites for maximum volume when whipping the meringue.
• Assemble the pavlovas just before serving to maintain the crisp texture of the meringue.
• Make the berry compote a day in advance and store it in the refrigerator to save time.

These Mini Pavlovas with Berry Compote are the perfect balance of crisp, creamy, and fruity. Their stunning presentation and refreshing flavors make them an excellent choice for special occasions, springtime brunches, or when you want to treat yourself to something extraordinary.