Pavlova – the queen of meringues

Pavlova, known as the queen of meringues, is one of the most popular desserts and a staple on the menus of iconic cafés worldwide. This delicate treat comes in many variations, but they all share one thing in common: a crisp, airy shell, a soft, marshmallow-like center, and a topping of juicy fruit. Keep reading to discover our recipe for this exceptional dessert featuring blueberries and a rich coffee cream.

 

Mini Pavlova with coffee cream and fruit – what you need to know

As soon as spring arrives and market stalls overflow with fresh fruit, crispy meringues with seasonal toppings become one of the most beloved homemade desserts. And the good news? You can easily make them at home, too!

We believe that mini Pavlovas work best for home baking. They are simple to prepare, and their baking process is not as time-consuming as you might think. However, there are a few key rules to follow:

• Always use room-temperature egg whites—if you store them in the fridge, take them out a few hours before baking.
• Stick to the perfect sugar-to-egg ratio: 50 g of sugar per egg white (size M). This ensures the right consistency.
• Use fine sugar for easier dissolving.
• Add sugar gradually, not all at once.
• The meringue is perfectly whipped when you can no longer feel sugar grains between your fingers, and the mixture looks glossy, smooth, and forms stiff peaks.

 

 

Who invented meringues?

Meringue is a sweet treat that likely dates back to the 18th century. Initially enjoyed on its own, it later became a key component of various cakes and pastries. Early references to meringue come from France, where chef Marie-Antoine Carême, known as the "king of chefs," is credited with popularizing it. However, the exact origins of both meringue and its name remain uncertain.

One theory suggests that the name comes from the Italian word biscotto (meaning "biscuit"), while another claims it originates from the French town of Béziers, where a local bakery supposedly created it. Some stories even link its invention to Maria Kazimiera de La Grange d’Arquien, the wife of King John III Sobieski, or to Swiss pastry chefs. Regardless of its origins, one thing is certain—meringue has become a beloved dessert worldwide.

 

 

Are meringue and Pavlova the same thing?

Pavlova is a dessert made with a crispy meringue base, topped with whipped cream or custard and fresh fruit. While both Pavlova and traditional meringue use similar ingredients, their texture and preparation differ slightly.

The origins of Pavlova trace back to the 20th century and are tied to the famous Russian ballerina Anna Pavlova. However, its history is also filled with debate. One version of the story suggests that during her tour in Australia in the 1920s, Pavlova tasted a local dessert featuring a meringue base, whipped cream, and fruit. Enchanted by its flavor, she requested the recipe, and the dessert soon gained popularity in Australia and New Zealand.

Another version states that a New Zealand hotel chef created the dessert in honor of the ballerina’s visit. Some even argue that the name "Pavlova" doesn’t reference the dancer at all but rather the dessert’s light, airy shape, resembling a ballet tutu.

 

Is Mini Pavlova with coffee cream worth trying?

Absolutely! While every meringue-based dessert has its own charm, our Mini Pavlova stands out with its delicate coffee-infused cream. This luscious filling is made with mascarpone and sweetened cream, infused with the rich aroma of specialty coffee.

To achieve the perfect flavor, finely ground coffee is added to warmed cream. After a few hours in the fridge, the cream absorbs the deep coffee notes, creating an irresistibly aromatic filling. But this dessert isn’t just about taste—it also looks spectacular, making it an excellent choice for any special occasion.

 

What coffee pairs best with Mini Pavlova?

Choosing the right coffee matters! Opt for the coffees with notes of caramel, red berries, or citrus zest to perfectly complement the fresh fruit topping and balance the sweetness of the meringue.

Recipe: Mini Pavlova with Coffee Cream

Servings: 6-7

Ingredients

For the meringues:

• 4 room-temperature egg whites
• 200 g fine sugar
• 1 tsp cornstarch
• 1 tsp lemon juice

For the coffee cream:

• 250 g heavy cream (30%)
• 200 g mascarpone
• 1 ½ tsp freshly ground coffee
• 1 tbsp powdered sugar

For decoration:

• 200 g blueberries
• 200 g pomegranate seeds, raspberries, or red currants

 

How to make Mini Pavlova with coffee cream – step by step

 

1. Preheat the oven to 180°C (top and bottom heat).
2. Whip the egg whites until foamy. Gradually add sugar, one spoonful at a time, while continuously beating. Keep whipping until the sugar dissolves and the mixture becomes stiff and glossy. Add the lemon juice and mix.
3. Fold in the cornstarch using a spatula.
4. Shape the meringues: Transfer the mixture into a piping bag or use a spoon to create small meringue nests on a baking tray lined with parchment paper. Form a small indentation in the center of each meringue to hold the cream later.
5. Bake: Place the meringues in the preheated oven, then immediately reduce the temperature to 120°C. Bake for 70 minutes, then turn off the oven, slightly open the door, and let them cool completely.
6. Prepare the coffee cream: Heat the cream in a saucepan until just below boiling. Stir in the ground coffee, transfer to a covered container, and refrigerate for a few hours.
7. Strain the cream through a fine sieve to remove coffee grounds. Whip it together with mascarpone until smooth. Add powdered sugar and mix until fully combined.
8. Assemble the Pavlovas: Spoon the coffee cream onto the cooled meringues and garnish with fresh fruit.

 

Enjoy!

 

Author: Paulina Reczkowska