Mini Strawberry Pavlovas

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

Finding the perfect entertaining dessert can prove to be a challenge when you have friends with gluten allergies. To solve this dilemma, I like to find dishes that are naturally gluten free, like these Mini Strawberry Pavlovas. Pavlovas are essentially a meringue cake topped with whipped cream and fruit, and to add a fun twist, I make them in a miniature size! You can also easily substitute the heavy cream in this dish to make a whipped coconut cream if you need to make a dairy free version of this dish. This really is the perfect treat, and I’m so excited to share it with you today.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

To start, let’s make a basic meringue. Begin whipping your egg whites in your KitchenAid® Professional 6500 Design™ Series Bowl-Lift Stand Mixer on a speed of 6. While mixing, gradually add in the sugar.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

Once the mixture begins to form soft peaks, sift in the cornstarch and cream of tartar slowly. Then, add the vanilla and vinegar.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

You know when your meringue is finished when it begins to form stiff peaks. You should see these gorgeous ripples throughout the meringue and it should hold a peak without collapsing.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

Next, line a Jelly Roll Pan from your KitchenAid® Nonstick 5-piece Bakeware Set with parchment paper. To help create perfect circles for your meringues, I suggest tracing a small cup on the back of your parchment paper to serve as a guide for the next step.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce
With the guides on the back, you can easily dollop the meringue on the Jelly Roll Pan and make beautiful circles. Bake for 20 minutes at 350° degrees.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

Cooling the meringue too quickly can cause it to crumble, so when the 20 minutes have passed, do not remove directly from the oven to cool. Instead, open the door halfway and allow the meringues to cool very slowly within your oven.

While the meringues are cooling, you’ll have time to make 3 easy fillings: a super simple champagne sauce, whipped cream and a delicious yogurt mascarpone filling.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

To make the champagne sauce, bring the champagne, sugar and vanilla bean paste to a boil in a 1.5-Quart Saucepan from your KitchenAid® Tri-Ply Copper 10-Piece Set. The tri-ply design allows for precise and even heating for the sugar to dissolve within the other ingredients. When the mixture is reduced in your Saucepan, whisk in cornstarch to thicken the sauce. So easy and gorgeous.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

To make the mascarpone filling, simply combine yogurt and mascarpone cheese in a Medium-Sized Ceramic Bowl from your KitchenAid® Ceramic 3-Piece Nesting Mixing Bowl Set.

To make the whipped cream, mix the heavy cream in your KitchenAid® Stand Mixer on a speed of 6. While mixing, slowly sift in the powdered sugar.

You’ll also want to cut up some fresh fruit that’s in season, like strawberries, to top your pavlovas. Depending on the time of year, blackberries, figs, macerated pears, or apples would be gorgeous to use instead.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

When the meringues have cooled, grab all of your fillings to begin assembly.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

Cut the top off one of the meringues and place the bottom half on a plate. Top the meringue bottom with whipped cream.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

Then, add the mascarpone.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

Next, top the meringue with your freshly sliced strawberries.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

Finally, place the top part of your meringue on top of the strawberry layer and drizzle the gorgeous champagne sauce all over them.

Strawberry Mini Pavlovas with Vanilla Bean Champagne Sauce

All that’s left to do is dig in!

Be sure to share your take on this Mini Strawberry Pavlovas recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Mini Strawberry Pavlovas

Makes 4-6 servings

INGREDIENTS

For the meringue

2 cups sugar
8 egg whites
1 teaspoon cream of tartar
1 tablespoon cornstarch
1 tablespoon white vinegar
1/2 tablespoon vanilla extract

For the champagne sauce

2 cups champagne
2 teaspoons vanilla bean paste
4 tablespoons sugar
1 tablespoon cornstarch
1/4 cup champagne

For the whipped cream

1 cup heavy cream
2-3 tablespoons powdered sugar

For the mascarpone

1 cup yogurt
1 cup mascarpone cheese, room temperature

DIRECTIONS

For the meringue and pavlova assembly

Preheat oven to 350° degrees.

Whip egg whites in your KitchenAid® Professional 6500 Design™ Series Bowl-Lift Stand Mixer on a speed of 6. While mixing, gradually add in the sugar. Once the mixture begins to form soft peaks, sift in the cornstarch and cream of tartar slowly. Then, add the vanilla and vinegar. Whip on high (speed 6 on your Stand Mixer) until the mixture forms stiff peaks (should hold a peak firmly).

Bake the meringue for 20 minutes. Turn the oven off and open the door halfway and allow to fully cool.

Follow the below instructions to make the fillings. Once the meringue has cooled, cut the tops off each. Assemble the pavlovas by taking the bottom half of the meringue and layering whipped cream, mascarpone, and strawberries. Top with the other half of the meringue and finish with champagne sauce. Serve immediately.

For the fillings (champagne sauce, mascarpone, and whipped cream)

To make the champagne sauce, bring the champagne, sugar and vanilla bean paste to a boil in a 1.5-Quart Saucepan from your KitchenAid® Tri-Ply Copper 10-Piece Set. Boil for 3-4 minutes to reduce. Mix cornstarch and 1/4 cup cold champagne together and whisk until lumps are gone. Whisk into the boiling sauce. Cook 2-3 minutes. Cool.

To make the mascarpone filling, simply combine yogurt and mascarpone cheese in a Medium-Sized Ceramic Bowl from your KitchenAid® Ceramic 3-Piece Nesting Mixing Bowl Set.

To make the whipped cream, mix whole whipping cream in your KitchenAid® Stand Mixer on a speed of 6. While mixing, sift in the powdered sugar.

Mini Strawberry Pavlovas Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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