Description
Mini pavlovas topped with passionfruit and kiwi are a delightful dessert that combines a light, airy meringue with tangy fruit for a burst of flavor. Perfect for any occasion, these treat-sized desserts are visually stunning and easy to make, ensuring they will steal the show at your next gathering. Whether enjoyed during a summer barbecue or an elegant dinner party, each bite is like a celebration on your palate.
Ingredients
Scale
- 4 egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1/2 cup passionfruit pulp (about 4 passionfruits)
- 2 ripe kiwi, sliced
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar until stiff, glossy peaks develop.
- Gently fold in the vinegar.
- Spoon or pipe meringue onto prepared sheets in circular shapes to create nests.
- Bake for about 1 hour 15 minutes until dry on the outside but slightly soft inside. Turn off the oven and leave them to cool completely inside.
- Whip the cream until soft peaks form. Fill each meringue nest with whipped cream and top with passionfruit pulp and kiwi slices.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 mini pavlova (50g)
- Calories: 150
- Sugar: 22g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg