Day 6 – Mini Pavlovas… or any size for that matter!

Please note: This is an old blog post written before I completed my masters and became an Accredited Practising Dietitian (APD). Older posts may not reflect my current knowledge or contain ‘healthy’ recipes, so check for nutrition info or analysis below any recipes to see if it is something to enjoy regularly or just for special occasions.

Ooops, I almost forgot to post tonight. I have been so busy rolling newspapers and catalogues to deliver tomorrow, that it completely slipped my mind. Until now, when I was about to go to bed! So I will have to keep this one short.


The recipe that I use for pavlova is off a ceramic pavlova baking dish that I got from my aunty. When I was catering for my brothers 21st I wanted something to compliment the mini cheesecakes that I was making, something with a little less fat. So I decided to make some mini pavlovas. Unfortunately there are no photos of the finished product as I was too busy cooking to think about anything else.


Preheat oven to 180C and cut out a large circle (~26cm/10″) from baking paper. Beat together 4 egg whites & 1/4tsp salt with an electric mixer until peaks form. Gradually add 1C castor sugar until meringue becomes shiny. In a separate bowl, mix together 2tsp cornflour, 1tsp white vinegar & 1/4tsp vanilla essence, and add to meringue until it disappears.

Stick circle of baking paper to a baking tray with a little oil spray or water, pile meringue mixture onto tray and spread out, smoothing the sides. To make mini pavlovas, lightly spray 12 mini muffin pan holes with oil and divide mixture evenly amongst them.

Reduce heat to 150C and bake for 80 minutes (15 minutes for mini pavlovas). Turn oven off and leave pavlova inside to cool, with the door ajar. When ready to serve, top with 250ml light whipped cream & 750 g mixed chopped fruit (at Lukes 21st I used a mixture of the strawberries that I used for the mini cheesecakes, along with cranberries, blueberries, passionfruit and diced kiwi fruit).


Nutrition info (per mini pavlova) - 576kJ, 3.8g fat (2.5g saturated), 2.0g protein, 24.0g carbohydrates (23.3g sugars), 65mg sodium, 1.3g fibre, 0.4 fruit serves. Cost = $1.43 (as at October 2014) .


Why should you eat this? These are a great sweet treat to take along to parties where you are asked to bring a plate. People will love the sweetness of the fresh fruit and they still feel indulgent with the cream, so they’ll hardly notice that they are saving themselves some fat and kJ that would come with other desserts. The best part is that they are bite sized and perfectly portioned!

What do you think?