Mini Blackberry & Fig Pavlovas
Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes
Ingredients:
For the pavlovas:
4 large egg whites, room temperature
1/2 tsp cream of tartar
3/4 cup granulated sugar
1/2 tsp salt
2 tsp cornstarch
For the vanilla cream:
1/2 cup heavy cream or heavy whipping cream, cold
1 tbsp powdered sugar
1 tbsp mascarpone cheese, cold
1/2 tsp vanilla extract
Pinch of salt
For the garnish:
Quartered fresh figs
Halved fresh blackberries
Drizzle of honey (optional)
Instructions (yields 10 pavlovas):
Preheat the oven to 225°F. Line two large baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and whisk on medium speed until frothy.
Gradually add in the granulated sugar and salt, about 1 tablespoon at a time, and increase mixer to medium-high speed. Beat egg whites until stiff peaks form (about 5-6 minutes).
Add in the cornstarch and gently fold until completely incorporated. Be careful not to deflate the meringue while mixing.
Use a spoon to dollop the meringue onto the prepared baking sheets and use the spoon to shape a slight hollow at the top.
Bake for 1 hour. Then turn off the oven and allow the pavlovas to continue drying in the oven for another 1-2 hours. The outsides should be fully dry to the touch and they should peel off easily.
Meanwhile, make the cream. Mix all vanilla cream ingredients with an electric mixer until incorporated and smooth.
Once the pavlovas are dry, top with cream, blackberries, figs, and a drizzle of honey.
Store the pavlovas in an airtight container at room temperature and assemble right before serving.
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