Mini Pavlova Dessert Board

Name: Mini Pavlova Dessert Board
Prep time: 30PTM
Cook time: 1 hour 45 minutesPTM
Total time: 1 hour 45 minutesPTM
Yield: 16
Ingredients: 6 Egg whites, room temperature; 1.5 cup Florida Crystals® Organic Raw Cane Sugar; 1 tablespoon Potato starch; 2 teaspoons Apple cider vinegar; 1 teaspoon Pure vanilla extract; 1 cup Heavy cream, cold; 2 tablespoons Florida Crystals® Organic Raw Cane Sugar; ½ teaspoon Pure Vanilla Extract; 2 cups Berries and fruit of choice; 1 cup Lemon curd; 1 cup Caramel sauce; ½ cup Pistachios, roughly chopped; ¼ cup Coconut flakes, toasted

Categories:

meringue

dessert

easter

spring

memorial day

independence day

gluten-free

dairy-free

vegetarian

organic raw cane sugar

This mini pavlova dessert board is the perfect gluten-free treat this Easter. With a crisp exterior and soft marshmallow-like interior, mini pavlovas are light and delicious. Layer with toppings like homemade whipped cream, lemon curd, and fresh berries for a show-stopping dessert that’s easy to make, too!

Prep Time

minutes

Cook Time

1 hour 45 minutes

Meet the Chef: Megan Hastings

Megan is the gluten-free recipe developer behind A Dash of Megnut. Diagnosed with celiac disease in 2013, she creates approachable gluten-free and other allergy-friendly recipes that can easily go from entertaining to a quick weeknight meal. She knows that having food allergies can be overwhelming, and loves showing others that gluten-free can be both simple and delicious!

Ingredients

Servings

For the Mini Pavlovas

6 Egg whites, room temperature
1.5 cup Florida Crystals® Organic Raw Cane Sugar
1 tablespoon Potato starch
2 teaspoons Apple cider vinegar
1 teaspoon Pure vanilla extract

For the Whipped Cream

1 cup Heavy cream, cold
2 tablespoons Florida Crystals® Organic Raw Cane Sugar
½ teaspoon Pure Vanilla Extract

For the Mini Pavlova Dessert Board

2 cups Berries and fruit of choice
1 cup Lemon curd
1 cup Caramel sauce
½ cup Pistachios, roughly chopped
¼ cup Coconut flakes, toasted

Instructions

Prepare the Mini Pavlovas

Step 1

Preheat the oven to 225°F. Line two baking sheets with parchment paper. Set aside.

Step 2

Using a stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for about 2 minutes, or until soft peaks form.

Step 3

Turn the mixer speed to medium, gradually add the Florida Crystals® Organic Raw Cane Sugar one or two tablespoons at a time, allowing some time between each addition so the sugar can mix in thoroughly.

Step 4

Then, turn the speed back up to high and beat for 7-8 minutes, until the mixture forms stiff peaks and is smooth and glossy.

Step 5

Turn the mixer to low and add the cornstarch, apple cider vinegar, and vanilla and mix until just combined.

Step 6

Gently spoon or pipe 16 meringues into circles on the lined baking sheets, about 3 inches in diameter. Leave a well in the center of each circle so you can add toppings later.

Step 7

Place the baking sheets into the oven and bake for 75 minutes. Turn off the heat and leave in the oven for 30 minutes. Do not open the oven.

Step 8

Remove from the oven and cool completely.

Step 9

Store at room temperature in an airtight container for up to 3 days.

Prepare the Whipped Cream

Step 10

Add cold heavy cream, Florida Crystals® Organic Raw Cane Sugar, and vanilla extract into a bowl.

Step 11

Whisk on high speed until the mixture forms medium-stiff peaks.

Step 12

Refrigerate until ready to use.

Assemble

Step 13

Arrange mini pavlovas, fresh whipped cream, berries, lemon curd, caramel sauce, toasted coconut flakes, and pistachios on a tray or serving board.

Chef's Tip

Make sure your eggs are at room temperature for perfect pavlovas.
Once assembled, eat the pavlovas within a few hours for best results. After the toppings are added the pavlovas start to get soggy after a few hours.
To make this dessert board dairy-free, substitute the whipped cream with coconut whipped cream and use dairy-free toppings, such as dairy-free caramel sauce.

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