Mini Pavlovas with Lemon Mango Curd
Sweet, crunchy, pillowy and tangy?! Sign me up for the delicious sensory overload that is this mini pavlova with lemon mango curd.
Mini Pavlovas with Lemon Mango Curd
When I think of pavlovas I think of pure decadence. A real treat, since it’s typically not something you have on hand on the regular. Unless you’re a pavlova connoisseur if so, I tip my hat off to you. My best description of this dessert if you’ve never tasted it before is that it’s like biting into a sweet, crunchy, chewy, fluffy cloud. I wasn’t lying when I said this dessert is a sensory overload all in one mouthful.
And if that description isn’t enough to convince you to try these little heavenly morsels, they are topped with a sweet yet tart lemon mango curd. These mini pavlovas will have you second-guessing why you’ve never tried this dessert before. The sweet tang of the lemon mango curd is the perfect topping to complement the sweetness of this dessert. And they are gorgeous to boot, just saying haha.
What is the difference between a meringue and a pavlova?
Pavlova is actually a type of meringue. Where a meringue is a mixture of whipped egg whites and sugar. The main difference between pavlovas and meringues is that pavlovas incorporate cornstarch in their mixture, and meringues only use sugar. Also, pavlovas are done a lot faster than meringues.
Types of Toppings
Pavlovas are a versatile dessert. We stan a customizable queen. They are SO many options on toppings for pavlovas. To name a few:
- Ice cream
- Fruits
- Chocolate (um Nutella, yum!)
- Whipped Cream
- Caramel
- Nuts
What makes a pavlova marshmallow-y on the inside?
Crunchy on the outside, marshmallow-y on the inside. What gives pavlovas their signature melt-in-your-mouth pillow-y insides you ask? Acid and cornstarch are the answer. The acid from the lemon helps to stabilize the egg whites while they are being whisked. When both the cornstarch and lemon juice are added to the mixture it results in the airy, soft center that pavlovas are known and loved for.
How to know when your mini pavlovas are cooked?
This is where pavlovas have a hint of mystery to them. They are not like the typical cake you can poke with a toothpick, and when you pull it out clean it’s done. One trick I use when checking to see if my pavlovas are to make sure they have a matte finish versus a glossy one, which is what they look like when they first go in the oven. The outside of the pavlova should be pale, crisp, and dry to the touch. But honestly, the best way to check is to taste one out. I won’t tell anyone, promise.
How long do mini pavlovas keep?
When storing your mini pavlovas the one thing you want to keep intact is their crispy texture. This is why I’d recommend keeping your pavlovas in a cool dry place to maintain their crispiness as refrigerating them can make them sweat. Keep them in a tightly sealed container at room temperature, or you can also wrap them individually. Either way, if you are not in a humid environment, they can keep for up to a week.
Mini Pavlovas with Lemon Mango Curd
Sweet, crunchy, pillowy and tangy?! Sign me up for the delicious sensory overload that is this mini pavlova topped with lemon mango curd.
Ingredients
Pavlovas
- 6 egg whites
- a pinch of salt
- 1 ½ cups sugar
- 1 tbsp cornstarch
- 1 tsp vinegar (or lemon juice)
- 1 ½ tsp vanilla extract
Lemon Mango Curd
- pulp from 1 mango
- 4 egg yolks
- zest of 1 lemon
- ⅓ cup sugar
- 3 tbsp lemon juice
- 8 tbsp unsalted butter (softened & cubed)
- ¼ tsp vanilla extract
Instructions
Pavlovas
- Preheat oven to 250° and position rack to lower part of the oven. Line two baking sheets with parchment paper. Set aside.
- Add egg whites and salt to a medium bowl and mix with a stand mixer or electric hand mixer (with whisk attachment). Start at low speed and gradually increase to medium speed, until the whisk leaves trails in mixture about 2-3 minutes.
- Slowly and gradually add sugar a little at a time, making sure sugar is incorporated before adding more. Increase speed and beat until meringue is glossy with stiff peaks, about 4-5 minutes.
- Sprinkle in cornstarch, vinegar, and vanilla extract and beat until incorporated.
- Add meringue to a piping bag (or large Ziploc with the tip cut off). Pipe a circle onto a baking sheet lined with parchment paper. Next, pipe along the outer edge of the circle to create walls of pavlova.
- Add pavlovas to the oven and immediately turn the oven temperature down to 225°. Bake for 1 hour, and turn off the oven. With the oven door closed, let meringues cool in the oven for an additional hour, until the meringues easily lift off the parchment paper.
- While pavlovas are cooling make the mango lemon curd! In a small pot over medium heat, add egg yolks, sugar, lemon zest, mango puree, lemon juice, and vanilla extract.
- Whisk constantly, until the mixture is thick enough to coat the back of your spoon. About 3-4 minutes.
- Remove from heat and add in butter, while stirring consistently so butter is incorporated into the mixture. Strain the curd through a sieve and let cool completely before spooning it into pavlovas.
- Top with fruit of choice, and serve immediately. Keep in a tightly sealed container at room temperature for up to 3-4 days.
Notes
Meringue – When whisking up your meringue put a bit of meringue in between your thumb and index finger. Mixture should feel smooth with no grittiness.