Mini Pavlovas with Fresh Fruit

 

I made these mini pavlovas for brunch for a friend with gluten allergies. I got the idea from the pavlova recipe on Natasha’s Kitchen. These are very easy to assemble. I just made a batch of Dorie Greenspan’s Meringue Cookies. I made a few of these larger and piped them with a swirl tip. I then topped it with whipped cream and fresh fruit. I divided the rest of the Meringue batter to 3 other flavors (coffee, mango, and mint chip).

Meringue Cookie recipe: Dorie Greenspan’s Meringue Cookies

Whipped cream and Assembly: Pavlova Recipe (VIDEO) - NatashasKitchen.com

For Cream:

1 1/2 cups heavy whipping cream, (very cold)

2 tbsp granulated sugar

For Topping/Decor:

4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc

15 Mint leaves , for garnish, optional

How to Make Frosting and Assemble Pavlovas:

Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.

Pipe frosting onto the pavlova and top with fresh fruit.*

*Keeps for 4 hours