
Strawberry Pavlova (Makes 6–8 mini pavlovas)
INGREDIENTS
MERINGUE SHELLS:
• 100 g — egg whites
• 100 g — white sugar
• 10 g — fresh lemon juice
• 100 g — icing sugar
STRAWBERRY COMPOTE:
• 185 g — strawberry puree
• 125 g — fresh or frozen strawberries
• 120 g — white sugar
• 9 g — cornstarch
• 6 g — powdered gelatin
(200 Bloom) + 30 g cold water
• 15 g — lemon juice
VANILLA CREAM CHEESE CHANTILLY:
• 250 g — cold whipping cream
(33–35%)
• 40 g — sifted icing sugar
• 1 — vanilla pod
• 250 g — mascarpone
ASSEMBLING THE PAVLOVAS:
• baked meringue shells
• vanilla Chantilly cream
• chilled strawberry compote
• fresh strawberries
• 100 g — white chocolate

MERINGUE SHELLS:
11. Add the egg whites, lemon juice, and sugar to a metal bowl. Place the bowl over a saucepan with boiling water. Whisk constantly and heat until the mixture reaches 60 °C / 140 °F.
2. Remove from heat and transfer to a stand mixer. Whip on high speed with the whisk attachment until stiff peaks form (about 5–7 minutes).
3. Sift the icing sugar over the meringue and gently fold it in with a silicone spatula until smooth.
4. To pipe the meringue, I’ll be using a large piping bag fitted with a large close star piping tip. Put the piping bag (with the piping tip attached) into the glass, pull the edges of the piping bag over the sides of the glass and fill it with the meringue mixture.
5.To pipe the meringue nests, start by piping a dot, then in one continuous motion go around the dot to make a bigger circle, and then go around again on top of the outer circle to make the sides. When piping the meringue nests, make sure to leave some space between each nest as they will spread when they are baked.
6. Bake in a preheated oven at 80 °C / 176 °F for 2–3 hours, until completely dry.
7. Allow to cool at room temperature.
VANILLA CREAM CHEESE CHANTILLY:
. Soften the mascarpone by stirring it in a bowl with a spatula until smooth.
2. Add the cold cream, icing sugar, and scraped vanilla seeds. Whip on medium-high speed until thick and smooth. Do not overwhip.
STRAWBERRY COMPOTE:
1. Combine the gelatin and cold water in a clean container. Stir gently and place in the fridge to bloom for 10–15 minutes.
2. Finely chop the strawberries. In a saucepan, combine strawberry puree, chopped strawberries, sugar, and cornstarch. Keep the mixture cold at this stage.
3. Cook over medium heat until it begins to boil. Simmer for 1 minute, then remove from heat.
4. Add the bloomed gelatin and stir until fully dissolved. Then mix in the lemon juice.
5. Transfer to a clean bowl and cover with cling film touching the surface.
Chill in the fridge until the compote reaches 3 °C / 37 °F.
Once chilled, it’s ready to use. If needed, it can be stored in the fridge at 1–4 °C / 34–39 °F for up to 96 hours.
6. Before using, mix gently with a spatula or whisk to restore smooth texture.
ASSEMBLING THE PAVLOVAS:
1. Melt the white chocolate in a microwave or water bath to 35–40 °C / 95–104 °F.
2. Flip the meringue shells upside down and brush the inside with a thin layer of melted chocolate.
Tip: Chill the shells briefly to let the chocolate set. This prevents the meringue from softening and keeps it crunchy.
3. Transfer the Chantilly cream to a piping bag fitted with large closed star tip.
4. Stir the compote and place it in a piping bag (no tip needed). Cut off the tip of the bag.
5. Pipe the Chantilly cream on top of the compote using the closed star tip.
6 Wash and dry the fresh strawberries, then place them on top of the cream.
7. Garnish with mint leaves or edible flowers if desired.
8. Let the finished pavlovas rest in the fridge for 15–20 minutes before serving.

TIPS FOR THE PERFECT PAVLOVA DESSERT
Creating a beautifully crisp Pavlova shell with a soft, marshmallow-like center might seem intimidating, but with a few precise techniques, success is absolutely within reach — even for beginners. Here’s what I recommend to achieve consistently stunning results:
1. Start with a Clean, Dry Bowl and Whisk
Any trace of fat (even a speck of egg yolk) can prevent egg whites from whipping properly. Always use a clean metal or glass bowl — never plastic — and make sure your whisk is completely dry and grease-free.
2. Use Superfine Sugar and Add It Gradually
Superfine (caster) sugar dissolves more easily than regular granulated sugar.
Once your egg whites reach soft peaks, begin adding the sugar one spoonful at a time, whipping continuously. This helps the sugar fully dissolve and creates a glossy, stable meringue.
3. Add Lemon Juice and Cornstarch for Structure
A small amount of acid (like fresh lemon juice or vinegar) helps to stabilize the egg whites, while cornstarch keeps the center soft and marshmallowy. In my recipe, the acid is heated in with the whites — no need to add cornstarch separately, as it’s included in the icing sugar blend.
4. Master the Mixing Technique
Start whisking the egg whites slowly to build structure, then increase speed to high only after the sugar is mostly incorporated. This method ensures the meringue remains smooth and voluminous.
5. Low and Slow Baking Is Key
Pavlova needs a long, low bake to fully dry without coloring too much.
Bake at 80 °C / 176 °F for 2–3 hours, depending on your oven.
If your shells are browning too quickly, your oven might be running hot — use an oven thermometer for accuracy.
6. Cool the meringue shells at room temperature.
Let them sit undisturbed on the baking tray until completely cooled before filling. This prevents cracks and helps the texture set properly.
7. Avoid Humidity When Baking
Meringue absorbs moisture easily. Try not to bake on very humid days, and avoid using the dishwasher, boiling pots, or steaming during baking or cooling. Moisture in the air can make even perfect meringue shells go soft.
8. Brush the Shells with White Chocolate
This is my signature tip: brush a thin layer of melted white chocolate (35–40 °C / 95–104 °F) inside each meringue shell after baking.
This not only adds flavor but creates a barrier to protect the meringue from softening after you add the cream and compote.
9. Stabilize Assembled Desserts Before Serving
After assembling your mini Pavlovas with Chantilly cream and strawberry compote, chill them in the fridge for 15–20 minutes. This allows the textures to settle and makes serving easier and cleaner.
10. Storage Tip
Fully assembled mini Pavlovas are best enjoyed fresh, but they can be stored in the fridge for up to 12 hours. For longer storage, keep the baked meringue shells in an airtight container with silica or rice (to absorb excess moisture), and assemble them just before serving.


IRYNA BARZYKINA
UKRAINE
@fairynatales