🥝🍍✨ Mini Pavlova with Kiwi & Pineapple

👀 First look

This is giving luxury café dessert but make it light & fresh 😮‍🔥

• Crisp meringue base (white, smooth, cloud-like)
• Fluffy whipped cream
• Juicy kiwi + pineapple on top

👉 Cute size, but dangerously addictive

🧾 Ingredients (4–6 mini pavlovas)

☁️ Meringue

• 3 egg whites
• 150g sugar
• 1 tsp cornstarch
• 1 tsp lemon juice or vinegar

🍦 Topping

• 200ml whipping cream
• 2 tbsp powdered sugar
• Kiwi slices 🥝
• Pineapple chunks 🍍
• Mint leaves (optional)

🔥 Instructions

1. Make meringue

• Beat egg whites until soft peaks
• Gradually add sugar → stiff, glossy peaks
• Fold in cornstarch + lemon juice

👉 Texture should be thick and shiny

2. Shape & bake

• Pipe or spoon small rounds
• Bake at 100–110°C for ~60–75 mins
• Let cool inside oven

👉 Outside crisp, inside marshmallow-soft

3. Whip cream

• Whip cream + sugar until soft peaks

4. Assemble

• Add whipped cream on meringue
• Top with kiwi + pineapple
• Dust powdered sugar

👉 Fresh + aesthetic = perfect combo

💥 Flavor profile

• Meringue: light, sweet, slightly chewy inside
• Cream: smooth, airy
• Fruits: tangy + juicy

👉 Sweet + fresh balance hits perfectly

⚡ Pro tips

• Don’t open oven while baking → meringue may crack
• Assemble right before serving (to keep it crisp)
• Add passion fruit or berries for extra flavor

🧠 Final take

👉 Light dessert, not heavy at all
👉 Looks fancy, actually simple
👉 Perfect for parties, brunch, or content 📸

Crunchy outside + soft inside + fresh fruit = elite dessert combo 💯