Mini Pavlovas with Grapefruit Curd & Berries

For whatever reason, pavlovas feel super fancy, and I always have to remind myself that they’re actually really simple.  And these mini pavlovas piled high with tart grapefruit curd, berries, and pillowy whipped cream are sheer heaven no matter the occasion.

So whether you want an easy make-ahead dessert for a dinner party, or just want to treat yourself, you need these in your life.  

What’s pretty great is that they’re also naturally gluten-free, dairy-free (though you’d need to top them with something else), and unleavened.  WHAT’S NOT TO LOVE???

If you’re wondering how the chemistry works in this mini pavlova recipe, here are a few things to know about it:

• The vinegar (or some recipes use lemon juice, cream of tartar, some kind of acid) helps stabilize the egg white foam, and interferes with clumping; it helps prevent the effects of “overbeating” as well, usually where the egg whites collapse and weep (boy, don’t we all).  Ultimately, it helps make the meringue a little chewy.
• Adding cornstarch to the egg white foam interferes with the egg proteins and provides a buffer to prevent overcooking.  But too much cornstarch can make it almost chalky and too chewy, so don’t overdo it.
• The cornstarch and vinegar both act as stabilizers and help create that soft marshmallow-y center that the pavlova is known for.

You might also like:  13+ Delicious Desserts For Any Summer Party

Preheat the oven to 300 F (I did 280 F on convection).  You’ll definitely want to use your stand mixer if possible, as this requires a massive amount of whipping.

Take a paper towel with some white vinegar on it and wipe the inside of the mixer bowl (to make sure there aren’t any traces of fat, which can affect the egg whites whipping up).  Add the egg whites and salt to the mixer and whisk on high until stiff peaks form.  

Once you have good stiff peaks, start adding the sugar, 1/4 of a cup at a time and whisk for about 1 minute after each addition.  You want the sugar to be dissolved before adding the next amount.  You can test this by gently rubbing a tiny bit of the mixture between your fingers—if it’s grainy, keep whisking.

After the last of the sugar has been added, whisk on high for 3 minutes.  The mixture should be very thick and glossy at this point.

Add in the cornstarch, vanilla, and vinegar, and whisk until just combined.

Line a tray with baking parchment; you can put a tiny dab of the meringue underneath the corners to keep it from sliding (Mary Berry trick!).

Scoop out the meringue mixture, forming about 6 individual portions.  You can use your spoon or a spatula to gently shape each into a nice bowl-like shape (see pics).  You can add swirls to the outside, or even pipe some of the mixture for extra pizzazz.

Place the meringue in the oven on the middle shelf and reduce oven temperature to 250 F (230 F convection).

Cook for at least 1 hour, but it could be up to an hour and a half.  DO NOT OPEN THE OVEN UNTIL AT LEAST AN HOUR HAS PASSED!  Use the oven light to see the pavlova if necessary. 

The mini pavlovas should be lightly browned and dry to the touch when it’s done (at that point you can quickly open the oven door and touch it).  When it’s done, turn off the oven, and leave the pavlovas in the oven with the door closed for (ideally) 3 hours until the pavlova is cooled down.

Either the night before or at least while the mini pavlovas are baking, make the grapefruit curd.  I use a super easy 10-minute stovetop grapefruit curd recipe that’s super easy. 

Let it cool completely so it can solidify, so making it the night before is a good idea.

You can try this orange curd instead!

Serve the pavlova with the grapefruit curd, berries, and whipped cream. 

I’m obsessed with these mini pavlovas and while you can definitely top with lemon or lime curd, the grapefruit is my absolute fave.  It feels fancy but is oh-so-easy!  If you go with lime curd, consider blueberries and banana as your topping vs. red fruits.

If you love this mini pavlova recipe, you might also like some of my other faves: 

• Almond Pavlova with Balsamic Berries & Whipped Cream
• “Elvis” Banana, Salted Honey, & Peanut Butter Cream Puffs
• Fresh Grapefruit Cake with Mascarpone Frosting
• Heavenly Dark Chocolate Orange Babka

Don’t forget to make this amazing and easy pink grapefruit curd!

Mini Pavlovas with Grapefruit Curd & Berries

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 2 hours

Total Time: 3 hours 45 minutes

These delicious mini pavlovas are piled high with tart grapefruit curd, berries, and whipped cream...the perfect unleavened and gluten-free treat for any occasion!

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Ingredients

• 3 egg whites, at room temperature (yes, this is important!)
• 3/4 cups of granulated/caster sugar
• A pinch of salt
• 2 to 3 teaspoons of cornstarch (3 max)
• 1/2 teaspoon of white vinegar
• 1/2 teaspoon of vanilla extract
• For serving:  grapefruit curd (see recipe linked above), berries, homemade whipped cream

Instructions

1. Preheat the oven to 300 F (I did 280 F on convection).
2. You'll definitely want to use your stand mixer if possible, as this requires a massive amount of whipping. Take a paper towel with some white vinegar on it and wipe the inside of the mixer bowl (to make sure there aren't any traces of fat, which can affect the egg whites whipping up).
3. Add the egg whites and salt to the mixer and whisk on high until stiff peaks form.  
4. Once you have good stiff peaks, start adding the sugar, 1/4 of a cup at a time and whisk for about 1 minute after each addition.  You want the sugar to be dissolved before adding the next amount.  You can test this by gently rubbing a tiny bit of the mixture between your fingers---if it's grainy, keep whisking.
   After the last of the sugar has been added, whisk on high for 3 minutes.  The mixture should be very thick and glossy at this point.
5. Add in the cornstarch, vanilla, and vinegar, and whisk until just combined.
6. Line a tray with baking parchment; you can put a tiny dab of the meringue underneath the corners to keep it from sliding (Mary Berry trick!).
7. Scoop out the meringue mixture, forming about 6 individual portions.  You can use your spoon or a spatula to gently shape each into a nice bowl-like shape (see pics).  You can add swirls to the outside, or even pipe some of the mixture for extra pizzazz.
8. Place the meringue in the oven on the middle shelf and reduce oven temperature to 250 F (230 F convection).
9. Cook for at least 1 hour, but it could be up to an hour and a half.  DO NOT OPEN THE OVEN UNTIL AT LEAST AN HOUR HAS PASSED!  Use the oven light to see the pavlova if necessary.  The pavlova should be lightly browned and dry to the touch when it's done (at that point you can quickly open the oven door and touch it).
10. When it's done, turn off the oven, and leave the pavlovas in the oven with the door closed for (ideally) 2-3 hours until the pavlovas is cooled down.
11. Either the night before or at least while the pavlova bakes, make the grapefruit curd.  See the link in the post for the grapefruit curd recipe, it's super easy and only takes 10 minutes!  Let it cool completely so it can solidify.
12. Serve the pavlova with the grapefruit curd, berries, and whipped cream.  

Notes

• Both the pavlovas and the grapefruit curd can be made the night before, making this a great dessert for when you're having company over. Just keep the pavlovas where moisture won't get to them.

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