Mini Pavlova cake with strawberries

Name: Mini Pavlova cake with strawberries - Viorica N.
Ingredients: 5 egg whites; a pinch of salt; 250g sugar; 1/2 tsp lemon juice; 250 ml cream; strawberries

Dessert - Mini Pavlova cake with strawberries by Viorica N. - Recipia

When I want a light dessert that looks great on the table, I prepare this mini Pavlova cake with strawberries. It’s made from slowly baked meringue layers, whipped cream, and sliced strawberries. The meringue should be dry and crispy on the outside, and once cooled, it is assembled in layers. It’s not a complicated recipe, but it requires patience during baking and a little attention when mixing the egg whites with the sugar. Quick Info Total time: approximately 1 hour plus cooling time in the oven and assembling the dessert Preparation time: not specified; involves making the meringue, whipping the cream, and slicing the strawberries Baking time: about 1 hour, depending on the oven Servings: 1 mini Pavlova; the number of servings depends on the size of the circles and the slice served Difficulty: medium Recipe type: dessert with meringue, whipped cream, and fruit Ingredients 5 egg whites 1 pinch of salt 250 g sugar 1/2 teaspoon lemon juice 250 ml whipped cream Strawberries, quantity not specified in the original recipe Instructions 1. Prepare the meringue Place the egg whites in a bowl and mix them with the pinch of salt. When they start to foam, gradually add the sugar, one tablespoon at a time. Continue mixing after each addition of sugar. It’s important for the sugar to dissolve completely before moving on to the next step. In the end, you should achieve a stiff foam that holds its shape. 2. Add the lemon juice Pour the lemon juice over the egg white foam and mix well. You only need the half teaspoon indicated in the recipe, so it doesn’t require a large amount. 3. Shape the three meringue layers Line the baking tray with parchment paper. From the foam obtained, form three circles of similar size. Spread the mixture within each circle, then gently shape the surface and create a few peaks on top. The three circles will become the layers of the mini Pavlova, so it’s useful for them to be as similar in size as possible. 4. Bake the meringue Place the tray in the preheated oven at 110 degrees Celsius. Bake the meringue for about an hour, with the oven door slightly ajar. The time may vary depending on the oven. The meringue should not remain soft on the surface. It’s done when it is dry and crispy. If it needs more time, leave it in the oven and check the texture without raising the temperature. 5. Let the layers cool Once the meringue is baked, let it cool in the oven. The slow cooling is part of the recipe process and helps the layers stabilize before assembly. Do not attempt to assemble the dessert while the meringue is warm, as the whipped cream may soften and the layers can break more easily. 6. Prepare the whipped cream and strawberries Whip the cream until it thickens. Clean the strawberries and slice them. The quantity of strawberries is not specified in the original recipe, so you can use as many as needed to cover the layers of whipped cream. 7. Assemble the mini Pavlova Place the first meringue layer on a serving plate and spread it with whipped cream. Top with slices of strawberries, then place the second meringue layer on top. Continue with another layer of whipped cream and strawberries, then cover everything with the last meringue layer. Finally, decorate the mini cake as desired, using whipped cream and strawberries. Why I make this recipe often I love this recipe because it uses few ingredients and has an appealing look without requiring complicated decoration. The meringue layers can be made in the same session, and assembly happens only after they have completely cooled. The combination of crispy meringue, whipped cream, and fresh strawberries is enough for a well-balanced homemade dessert in terms of texture. Additionally, the final shape can be left simple or more elaborately decorated, depending on the occasion. Tips Whip the egg whites with the sugar until the sugar is completely dissolved. If crystals remain, the texture of the meringue will not be as smooth. Add the sugar gradually, one tablespoon at a time, rather than all at once. This way, the foam forms more evenly and becomes stiff. Stick to the temperature of 110 degrees Celsius and the approximate time of about an hour. Ovens can bake differently, so first check if the meringue has dried and is crispy. Keep the oven door slightly open during baking, as indicated in the recipe. Let the layers cool in the oven before assembling. The meringue is fragile, and hot layers can break easily. Slice the strawberries so they can be evenly layered over the whipped cream. Assemble the dessert just before serving to ensure the meringue layers maintain their crispy texture. Substitutions The original recipe does not provide substitutions for ingredients. To maintain the taste and structure of the dessert, use egg whites, sugar, lemon juice, whipped cream, and strawberries in the specified quantities where indicated. Variations You can change the appearance of the mini cake by how you shape the three circles or by decorating the top layer. The strawberries can be arranged in slices, in an even layer, or just on top, according to your preference. Additionally, you can make the peaks on the surface of the meringue more pronounced or more discreet. This only changes the appearance of the dessert, not the basic steps of the recipe. Serving Ideas Serve the mini Pavlova after it has been assembled and decorated. It can be placed on a platter and carefully sliced so that the layers of meringue, whipped cream, and strawberries remain visible. For a simple look, keep a few slices of strawberries and a bit of whipped cream on top. The decoration can also be done creatively without needing a specific form. Frequently Asked Questions Why is sugar added gradually to the egg whites? Sugar is added one tablespoon at a time to dissolve more easily in the egg white foam. The mixture should be whipped until the sugar is no longer felt, and the foam becomes stiff. How do I know when the meringue is baked? The meringue is ready when it is dry and crispy. The time is approximate, as it may vary depending on the oven. In the recipe, baking takes about an hour at 110 degrees Celsius, with the door slightly ajar. Why should the meringue be left to cool in the oven? Cooling in the oven is part of the preparation method and allows the layers to cool gradually before assembly. If removed and handled while warm, they can break more easily. Can I assemble the cake before the meringue has completely cooled? It is not recommended. The layers should be allowed to cool in the oven before being spread with whipped cream. Additionally, the whipped cream adheres better to a cold meringue. When should the strawberries be added? The strawberries should be cleaned and sliced after the meringue has been set to cool. They are placed over the whipped cream between the meringue layers, and some can also be used for final decoration. Nutritional Values The values below are estimates and cannot be calculated accurately, as the quantity of strawberries is not specified, and the type of whipped cream used is not mentioned. The estimate is based on the known ingredients: 5 egg whites, 250 g sugar, and 250 ml whipped cream, excluding the strawberries. For one serving, if the mini cake is divided into 6 portions, the estimates are approximately: Calories: 280-350 kcal Protein: 3-5 g Carbohydrates: 45-55 g Fats: 8-14 g The values vary depending on the fat content of the whipped cream, the actual amount of strawberries, and the number of servings. Most of the carbohydrates come from the sugar used for the meringue, and the fats mainly come from the whipped cream. Storage and Reheating The meringue layers store better before assembling the cake, in a dry place until needed. Once covered with whipped cream and strawberries, the meringue starts to soften, so the dessert is best consumed on the same day. Keep the assembled mini cake in the refrigerator, covered, until serving. It should not be reheated. If left too long after assembly, it may lose its crispy texture, and the whipped cream and fruit can moisten the meringue layers.

Mini Pavlova cake with strawberries

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