Miniature Pavlovas

Miniature Pavlovas

Treat guests to individually portioned, ethereal creations made with airy meringue. Topped with fromage blanc and raspberry-pomegranate jam, the dessert is enhanced with sprigs of mint, fresh raspberries, pomegranate arils, and edible flowers.

Miniature Pavlovas
Makes approximately 6 Pavlovas
  • 1¼ cups sugar
  • 1½ tablespoons cornstarch
  • 5 egg whites, room temperature
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup prepared fromage blanc
  • ½ cup raspberry-pomegranate preserves*
  • Garnish: fresh raspberries, fresh pomegranate arils, fresh mint, and edible flowers
  1. Line a baking sheet with parchment paper, and set aside.
  2. In a small bowl, whisk together sugar and cornstarch.
  3. In the bowl of a stand mixer set over a pan of simmering water, combine egg whites, vanilla extract, salt, and sugar mixture. Cook, whisking constantly, until mixture reaches 140˚ on a candy thermometer.
  4. Preheat oven to 200˚.
  5. Remove bowl from heat, and place on stand mixer fitted with a whisk attachment. Beat mixture on high speed for 8 to 10 minutes, or until stiff and glossy. Spoon mixture onto prepared baking sheet in 4- to 5-inch mounds, making a well in the center of each. Bake for 1 hour and 15 minutes. Turn off oven, and leave Pavlovas in oven overnight.
  6. Divide fromage blanc and preserves among Pavlovas. Garnish with raspberries, pomegranate arils, mint, and edible flowers, if desired. Serve immediately.
*For testing purposes, our test kitchen used St. Dalfour Red Raspberry & Pomegranate fruit conserve.

For more enticing delights, see “Blissful Berry Confections” on page 31 in the January/February 2015 issue

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