Mini Strawberry Pavlova

Ingredients (Serves 4–6)

For the Meringue:

• 4 large egg whites (room temperature)

• 1 cup (200g) granulated sugar

• 1 teaspoon cornstarch

• 1 teaspoon white vinegar or lemon juice

• 1/2 teaspoon vanilla extract

For the Whipped Cream:

• 1 cup (240ml) heavy whipping cream (cold)

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

For the Topping:

• 2 cups fresh strawberries, sliced

• 1–2 tablespoons honey or caramel sauce (optional)

• Fresh mint leaves

• Powdered sugar (for dusting)

• Edible flowers (optional, for decoration)

---

Instructions

1. Prepare the Meringue

Preheat oven to 250°F (120°C). Line a baking tray with parchment paper.

Beat egg whites on medium speed until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.

Gently fold in cornstarch, vinegar (or lemon juice), and vanilla.

Spoon the meringue onto the prepared tray, shaping into small nests with a slight indentation in the center.

---

2. Bake

Bake for 60–75 minutes, until dry to the touch.

Turn off the oven and leave the meringues inside with the door slightly open until completely cool (about 1 hour).
This prevents cracking.

---

3. Make the Whipped Cream

Beat cold heavy cream with powdered sugar and vanilla until soft peaks form.

Do not overwhip.

---

4. Assemble

Spoon whipped cream into the center of each cooled pavlova.

Top generously with sliced strawberries.

Drizzle with honey or caramel sauce if desired.

Dust lightly with powdered sugar and garnish with mint leaves or edible flowers.

---

Tips for Perfect Pavlova

• Ensure the bowl is grease-free when whipping egg whites.

• Add sugar slowly for stable meringue.

• Avoid assembling too early to keep the meringue crisp.