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Perfect Mini Patriotic Pavlovas Recipe Easy 4th of July Dessert with Whipped Cream and Berries

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These mini patriotic pavlovas feature a crisp shell with a marshmallow-soft center, topped with whipped cream and fresh berries for a festive and nostalgic summer dessert.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar, sifted
  • 1 ½ cups fresh berries (a mix of hulled and sliced strawberries, blueberries, and raspberries)

Instructions

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone mat. Draw 3-inch (7.5 cm) circles on the underside of the parchment to guide pavlovas for uniform size.
  2. Separate the egg whites carefully, ensuring no yolk is included. Let the whites come to room temperature for about 30 minutes.
  3. Using an electric mixer on medium speed, beat the egg whites until soft peaks form.
  4. Gradually add granulated sugar, one tablespoon at a time, increasing mixer speed to high and whipping between additions until sugar is fully dissolved and meringue is glossy and stiff.
  5. Gently fold in cornstarch, white vinegar, and vanilla extract with a spatula without overmixing.
  6. Pipe or spoon the meringue onto the prepared baking sheet, shaping each into a shallow nest with a slight well in the center.
  7. Bake for 1 hour. After baking, turn off the oven and leave pavlovas inside to cool completely with the door slightly ajar.
  8. While pavlovas cool, whip the heavy cream until soft peaks form, then add powdered sugar and whip until just stiff enough to hold shape but still light and fluffy.
  9. Just before serving, spoon or pipe whipped cream into each pavlova nest and top generously with fresh berries arranged in a festive pattern. Optionally, sprinkle extra powdered sugar over the berries.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid grainy texture. Cool pavlovas gradually inside the oven with door ajar to prevent cracking. Assemble pavlovas close to serving time to keep meringue crisp. For dairy-free option, substitute heavy cream with whipped coconut cream. Frozen berries can be used if thawed and drained well.

Nutrition

Keywords: pavlova, mini pavlovas, 4th of July dessert, whipped cream, berries, meringue, patriotic dessert, summer dessert, gluten-free dessert

Find it online: https://freshforkful.com/perfect-mini-patriotic-pavlovas-recipe-easy-4th-of-july-dessert-with-whipped-cream-and-berries/