Mini Berry Pavlova Cakes with Mascarpone Cream
Crispy mini Pavlova meringue cakes with a soft, marshmallow-like center, filled with mascarpone whipped cream and topped with fresh berries. A simple, elegant dessert for special occasions.
Ingredients
For the meringue bases:
- 6 large egg whites
- 2 cups granulated sugar
- 1 tablespoon fresh lemon juice (from about 1/2 lemon)
- 2 tablespoons cornstarch
For the mascarpone cream:
- 3/4 cup heavy whipping cream, 36% fat very cold
- 1/2 cup powdered sugar
- 1 cup mascarpone cheese cold
For decorating:
- 2-3 cup fresh mixed berries (blueberries, strawberries, raspberries)
- a few fresh mint leaves (optional)
- extra powdered sugar for dusting
Instructions
- Beat the egg whites with a mixer until they reach stiff peaks.
- Gradually add the granulated sugar, lemon juice and cornstarch, mixing until the meringue is glossy and thick.
- Transfer the meringue mixture to a piping bag and line a baking sheet with parchment paper.
- Pipe small circles of meringue onto the baking sheet, creating low sides to form nests. Bake at 210°F (100°C) for about 2 hours, until dry and crisp on the outside.
- Prepare the cream: beat the cold heavy cream with powdered sugar until it thickens, then add the mascarpone and beat again just until smooth and fluffy.
- Once the meringue bases are baked, let them cool completely. Spoon or pipe the mascarpone cream into a piping bag, use a metal ring or template if desired, and fill the cooled meringue nests with the cream.
- Decorate the pavlovas with fresh berries and, if you like, a few small mint leaves, then dust lightly with powdered sugar before serving.