Time for sweets and Pavlova is an absolute favourite of mine but this version is a tad deconstructed.
These mini pavlovas came about while I was preparing for a recent party. I baked pavlova into lined muffin tins and planned to slice the peaks off and use them as little lids once I’d added the filling. The problem came when I tried to cut the lids off … too much to handle for my clumsy hands. So in a last minute move the decision was made to turn them into DIY pavlovas.
They looked so pretty with their perfect peaks so were nice to display just as they were. I served them alongside bowls of cream, raspberries and passion fruit syrup so people could take a pavlova and top it themselves.
The best way to do it, I think, is to give the top a little smash and then go right ahead and load the cream, raspberries and a good drizzle of passion fruit on top.
It worked out well and I think it’s a lot more fun doing it this way. You also don’t need to worry about your pavlova going soggy if you put your toppings on too far in advance. Super easy and the meringues themselves were the perfect combination of mallow-ey, chewy and sweet.
So if you’re looking for a sweet and rather sexy looking treat, why not give these a go.
Pavlova Muffins with Raspberries and Passion Fruit Recipe
(Makes 10 muffin sized pavlovas)
150ml egg whites (roughly 4 eggs)
220g Caster Sugar
2 tblspns Cornflour
2 tspns White Vinegar
1 tspn Vanilla Extract
1 punnet Raspberries
1 tin passion fruit syrup
1 carton cream, whipped
- Preheat oven to 150 degrees Celsius. Line muffin tray with paper cases.
- In a deep bowl whisk egg whites until peaks are just on the verge of forming. You can use an electric mixer to do this although I tend to do it by hand as it doesn’t take too long.
- Gradually add sugar, whisking between each addition. You are aiming for a thick and glossy mixture. Be careful not to over whisk, you want it just to the point where you can tip the bowl upside down and the meringue won’t fall out.
- Add sifted cornflour, vanilla extract and vinegar. Gently fold until combined.
- Spoon mixture into cases, dividing evenly. Using a teaspoon give pavlova a gentle swirl on top to give a nice peak. Don’t make the peaks too tiny or they will burn more easily.
- Reduce the temperature of the oven to 120 degrees Celsius. Bake pavlovas for 1 hour and ten minutes or until they are just crisp. If you notice they are starting to brown, reduce the oven temperature.
- Cool in muffin tray and then remove with care. They are very delicate.
- Serve along side bowls of whipped cream, raspberries and passion fruit syrup … or really whatever you fancy.