Pavlova is one of my favourite desserts. If there is pavlova on the dessert menu, I will not hesitate to order that. This one is with dulce de leche mixed in the meringue but also as topping. Perfect with the not so sweet berries!
The best pavlova (and the first ever eaten) I have eaten at a restaurant was in Shanghai, at M on the Bund. Great food, but I always went there fore their pavlova. I lived in Shanghai for 1.5 years about 8-9 years ago, and I still talk about the pavlova with my husband. Don’t miss out if you visit Shanghai!
Until then, try this recipe. It’s inspired from this very good pavlova recipe, but I have added a few things. If you are not into caramel like me, change the dulce de leche topping for lemon curd. I like the not so perfect shape, but you can of of course pipe it out to a more symmetric shape if you prefer that.
Like the combination of crispy chewy meringue and raspberries? Try me budapest roll!
Recipe for 12-15 delicious mini pavlovas with dulce de leche and berries
- 6 egg whites, room temperature
- 3.5 dl sugar
- 0.5 tbsp lemon juice
- 1 pinch of vanilla powder
- 2 tsp corn starch
- 2 tbsp dulce de leche
- 3 dl whipping cream
- 2 tbsp dulce de leche
- 1 tbsp whipping cream (to mix with dulce de leche)
- 300 g berries
Preheat the oven to 125 degrees C. Line 1-2 trays with parchment paper. I made 12 pavlovas and one tray was enough.
Use an electric mixer to whisk the egg whites to a white fluffy batter. Add the sugar gradually and beat it until stiff peaks form. I always try to turn the bowl upside down. If the meringue stays in the bowl, it’s ready! Add the lemon juice and vanilla and gently fold it into the meringue with a spatula. Sift the corn starch into the same batter, and gently fold it in the same way. Finally, click out the dulce de leche and swirl it once with a spoon. Don’t mix!
Click out the meringue into 12-15 small meringues and shape a “small bowl” in the middle of them with a spoon. You can also pipe the meringues, but I prefer to click it out with a large spoon.
Put the tray in the oven and immediately turn down the temperature to 115 degrees C. Bake for 1h15 min, and then turn the heat off. Let the meringues stay in the oven for an extra 30 minutes without opening the door. Let cool in room temperature. Store the meringues until you want to eat them.
Whip the cream fluffy. Mix the dulce de leche with a tablespoon of the not whipped cream. Spoon out the cream on the meringues and drizzle the dulce de leche on top of that. Top with berries. Done! I promise you that ONE of these will not be enough!
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Change the dulce topping for lemon curd, and choose your favourite fruit insted of the berries. Mangoes, kiwis and passion fruits are delicious with the crispy meringue.
