These elegant mini pavlovas are the perfect show-stopping dessert for your next gathering. Crispy on the outside, marshmallow-soft on the inside, and topped with luscious cream, fresh berries, and the surprising burst of Sticky Balsamic Original Pearls. The sweet-tart pearls add a sophisticated twist to this classic Australian dessert, creating a flavour experience your guests won't forget.

Prep Time: 20 minutes
Cook Time: 75 minutes (if making the meringue - you can use store bought ones)
Cooling Time: 60 minutes
Total Time: 2 hours 35 minutes
Yield: 8-10 mini pavlovas
Difficulty: Intermediate

Ingredients

For the Meringue (if making yourself)

• 4 large egg whites (at room temperature)

• 1 cup (220g / 7.75 oz) caster sugar

• 1 teaspoon white vinegar

• 1 teaspoon cornflour (cornstarch)

• 1 teaspoon vanilla extract

For the Topping

• 1 cup (240ml / 8 fl oz) heavy cream

• 2 tablespoons icing sugar (powdered sugar)

• 1 teaspoon vanilla extract

• Fresh blackberries

• Fresh blueberries

• Apple slices (thinly sliced)

• Fresh mint leaves

• Sticky Balsamic Original Pearls

• Icing sugar for dusting

Instructions

Prepare the Meringue

1. Preheat your oven to 120°C (250°F). Line a baking tray with parchment paper.

2. In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form (about 3-4 minutes).

3. Gradually add caster sugar, one tablespoon at a time, beating well after each addition. Continue beating for 8-10 minutes until the mixture is thick, glossy, and sugar has dissolved (rub a small amount between your fingers – it should feel smooth, not gritty).

4. Add vinegar, cornflour, and vanilla extract. Gently fold through with a spatula until just combined.

5. Spoon or pipe the meringue into 8-10 small rounds on the prepared tray, creating a slight well in the centre of each.

6. Bake for 60-75 minutes until the pavlovas are crisp on the outside. Turn off the oven and leave pavlovas inside with the door slightly ajar for 1 hour to cool completely.

Prepare the Cream

7. Whip the cream, icing sugar, and vanilla extract together until soft peaks form. Don't over-whip.

Assemble

8. Just before serving, top each mini pavlova with a generous dollop of whipped cream.

9. Arrange fresh blackberries, blueberries, and thin apple slices on top.

10. Add a cluster of Sticky Balsamic Original Pearls to each pavlova for that gourmet finish.

11. Garnish with fresh mint leaves and dust lightly with icing sugar.

Serving Suggestions

Serve immediately after assembling to maintain the crispy texture of the meringue. These mini pavlovas are perfect for:

• Dinner parties and special occasions

• Holiday entertaining

• Bridal or baby showers

• Afternoon tea gatherings

• Romantic desserts for two

• Christmas or other celebrations

Tips for Success

Perfect Meringue: Ensure your bowl and beaters are completely clean and grease-free. Even a tiny amount of fat will prevent egg whites from whipping properly.

Sugar Dissolution: Take your time adding sugar gradually. This ensures a stable, glossy meringue that won't weep.

Slow Cooling: Don't rush the cooling process. Leaving pavlovas in the turned-off oven prevents cracking.

Assembly Timing: Top pavlovas just before serving. The cream will soften the meringue if left too long.

Balsamic Pearl Magic: The pearls burst in your mouth, releasing a sweet-tart balsamic flavour that perfectly balances the sweetness of the meringue and cream.

Variations

• Tropical Twist: Use mango, passionfruit, and Sticky Balsamic Lemon Pearls

• Berry Bliss: All berries with Sticky Balsamic Pomegranate Pearls

• Stone Fruit Delight: Peaches, nectarines, and Sticky Balsamic Fig Pearls

• Citrus Burst: Orange segments, lemon curd, and Sticky Balsamic Lemon Pearls

Storage

Unfilled meringues can be stored in an airtight container at room temperature for up to 1 week. Once topped, serve immediately for best texture.

Nutritional Information (per serving)

Approximate values for 1 mini pavlova:

• Calories: 180

• Carbohydrates: 28g

• Protein: 2g

• Fat: 7g

• Sugar: 26g

Frequently Asked Questions

Can I make these ahead? Yes! Make the meringues up to a week in advance and store in an airtight container. Assemble just before serving.

Why did my pavlovas crack? Small cracks are normal and add rustic charm. Large cracks usually occur from cooling too quickly or opening the oven door during baking.

Can I use frozen berries? Fresh berries work best for appearance and texture. If using frozen, thaw and drain thoroughly first.

Where can I buy Sticky Balsamic Pearls? Visit stickybalsamic.com to order online with local shipping from Australia and the USA.