Ahh, pavlova! This delicate meringue dessert has captured the hearts and taste buds of dessert-lovers for decades! If you’ve never had pavlova, you’re missing out! This easy recipe for mini fruit pavlovas is the perfect way to start! These delicate and show-stopping mini pavlovas are great for a special dinner or cocktail party. The light-as-air meringue shells can be prepared ahead of time. Just allow them to cool completely, then store them in an airtight container. When you’re ready to serve dessert, top the shells with whipped cream, loads of fresh berries and fruit and some raspberry sauce. The raspberry sauce is such a great addition to this recipe! Pavlova is usually a bit sweet and adding the tart raspberry sauce helps balance out the sweetness. This dessert is best if served with an hour of assembling.
The history behind the pavlova dessert is quite interesting, too! It’s believed to be named after the Russian ballerina, Anna Pavlova. On a tour to Australia and New Zealand during the 1920’s, the local pastry chefs wanted to create a special dessert just for her. I think the pavlova captures the characteristics of the ballerina so well – simple, yet elegant; light and effortless!
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Looking for more pavlova recipes? Try my ‘Chocolate Lavender Blackberry Pavlova’ next! http://tatyanaseverydayfood.com/recipe-items/lavender-chocolate-pavlova/