Get Crafts, DIYs and more directly in your email!

    We respect your privacy. Unsubscribe at anytime.

    Signup to get the latest DIYs and updates from Chloe... Subscribe
    Entertaining Lifestyle

    Individual Pavlova Recipe

    Individual Pavlova Recipe

    This post contains some affiliate links for your convenience.  If you click on any of the links in this post, I may get a small commission that will in no way affect the price of anything you might purchase. Click here to read my full disclosure policy.

    Individual vs. Single Pavlova

    Pavlovas are wonderful and impressive desserts…until you cut into them.  

    Peach and raspberry pavlova
    Source

    Your guests will be impressed when you present a beautiful individual pavlova to them.  Make sure you select a pretty dessert plate for an outstanding impression!  The great thing about serving these individual pavlovas is that you can also plate them ahead of time!  Individual pavlova with berries, peaches and chocolate drizzle

     The truth is I tried to make a large pavlova first.  Someday my wonderful tech assistant will edit a video roll of outtakes and share the crazy messed up pavlova that I kept saying “video it, it looks good”, as I was holding it on the platter and it was hilarious, but not a pretty dessert, that is for sure.  By the way, it tasted really good!  

    Individual Pavlova Recipe:

    A pavlova is a meringue based dessert.  Meringue is so light and very elegant.  Egg whites and sugar are whipped into a meringue and then baked in a very low oven to harden.  The meringue shell makes a lovely nest for the rich cream and sweet fruits that will be added.Pavlovav shells

    Individual Pavlovas
     
    Recipe Type: Dessert
    Author: Chloe Crabtree
    Prep time:
    Cook time:
    Total time:
    Serves: Makes 8 Shells
    A Pavlova is a meringue base with a creamy filling, often incorporating fruit.
    Ingredients
    • Meringue Shells:
    • 1 1/4 C. Sugar
    • 6 Large Egg Whites (room temperature)
    • 1/8 t. Cream of Tartar
    • Chantilly Cream:
    • 2 C. Heavy Whipping Cream
    • 1 C. Sugar
    • 2 t. Vanilla (I used clear vanilla so as not to color my cream)
    • Fruit
    • Use fruits of your choosing
    • I used peeled and sliced peaches, strawberries and blackberries
    • Other fruit ideas are: kiwi, blueberries, apricots, seedless grapes, banana
    • Chocolate Drizzle
    • 1 4 oz. Ghiradelli semi-sweet chocolate bar
    • 1 4 oz. Ghiradelli bitter sweet chocolate bar
    Instructions
    1. Preheat your oven to 200 degrees
    2. Line baking sheets with parchment paper
    3. Beat your egg whites with an electric mixer until they grow frothy.
    4. Add the sugar a very little bit at a time (one Tablespoon at a time is a good guideline)
    5. Add the Cream of Tartar
    6. Put a large decorating tip in a pastry bag and fill it with the meringue
    7. Pipe the meringue shells onto the parchment paper
    8. Place in the oven for 2 hours. After 2 hours, turn off your oven and allow the shells to sit in the oven to cool and harden for another hour.
    9. Put your mixing bowl in the freezer or refrigerator for 10 minutes or so, to cool it.
    10. Beat the whipped cream until it begins to firm and form soft peaks
    11. Add sugar slowly
    12. Add the Vanilla
    13. Spoon the cream into your meringue shells and add fruit on top.
    14. Melt your chocolate in a microwave, double boiler, or chocolate candy melter and drizzle over your pavlovas
    15. Serve promptly
     

     

    Pavlovas

    Individual pavlovasWhat a lovely presentation these delicate nests of cream and fruit make for your guests, and they are so luscious to delve into.  Use this individual pavlova recipe to entrance your guests at your next dinner party! 

    Written By

    Chloe is the creator of Celebrate & Decorate. Chloe is passionate about having a comfortable and well designed home - she also loves to entertain family and friends. Learn more about Chloe. Follow Chloe: Facebook, Twitter, Pinterest, Google+, YouTube

    Leave a Reply

    Your email address will not be published. Required fields are marked *