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Mini Pavlova

a recipe from My Restaurant In India

2 ¼

Serves 4 1 hour preparation  |  1 ¼ hours cooking

Did you know that “Pavlova” is a meringue-based dessert and it has been named after the Russian ballerina Anna Pavlova. This dessert is also an absolute favourite of the Aussies and New Zealanders; however, it originated elsewhere and belongs to the Americans and the English. And here’s how to make my Mini Pavlova…


  • 8 egg whites
  • sea salt
  • 400 g caster sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon cornflour, plus extra for dusting melted butter, for brushing 600 ml cream
  • 1 teaspoon vanilla extract
  • ¼ cup icing sugar
  • To Serve: -
  • fresh berries
  • basil
  • icing sugar
  • raspberry puree
  • crushed nuts


01. Preheat the oven to 150 degree celsius. Line a baking tray with baking paper, brush with melted butter and dust with extra cornflour, shaking off the excess.

02. Place the egg whites in a large bowl with a pinch of sea salt, then using hand-held electric beaters or an electric mixer the egg whites until soft peaks form. With the motor running, gradually add the sugar, a tablespoon at a time, continuing to whip until the sugar has dissolved before adding more; this can take up to 25 minutes. The meringue should be glossy and all the sugar should be dissolved and not grainy. Reduce the speed to low and whisk in the vanilla and vinegar, then add the sifted cornflour and cinnamon and mix through.

03. Spoon the meringue onto the baking tray into 8 small balls on two trays. Place in the oven and immediately decrease the temperature to 120 degree celsius, then bake for 60 minutes. The meringues should be slightly dry and crisp on the outside however the will really firm up once they cool. Leave to cool in the turned off oven with the door ajar overnight

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