Valentines Pavlova Mini Cakes

What better dessert, besides the classic chocolate strawberry, would you say screams LOVE? Pavlova is a graceful, eye-catching, and romantic dessert, perfectly suited for Valentines Day. In my opinion, it is quite underrated, especially given the quick prep and few ingredients needed to create this beauty.

For Pavlova: For Cream:

6 large egg whites room temperature 1 1/2 cups heavy whipping cream

2 tbsp granulated sugar 1.5 cups granulated sugar

3 tsp corn starch *can replace with coconut cream

1 tsp white vinegar * for parve use parve heavy cream

1/2 Tbsp vanilla extract * chocolate melt wafers for drizzle

For Topping/Decor:

The fruit toppings for pavlova are endless. You will want about 4 to 5 cups of fresh fruit or berries. Our favorite options are: Blueberries, blackberries, raspberries, strawberries, mint leaves & chocolate

Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form.

With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.

Use a spatula to quickly fold in 1 tsp vinegar and 1/2 Tbsp vanilla extract, then fold in 3 tsp corn starch and mix until well blended.

Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a piping bag. Indent the center with a spoon to allow room for cream.

Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min.

Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.

Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).