No-Bake Mini Pavlova Meringue Cakes Recipe

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Recipes.net Team March 11, 2020

We’ve created a meringue cake recipe for this airy dessert that you can simply whip up and chill to eat. Give your pavlovas a sweet finishing touch by filling them up with your favorite summertime fruits.

How To Make No-Bake Mini Pavlova Meringue Cakes

  • 14 oz. evaporated Milk (can )
  • ¾ cup superfine sugar
  • 1 tsp. pure vanilla extract
  • 2 egg whites
  • 2 tbsp. unflavored gelatin
  • 1 ½ cup mixed fruits (such cherries, blackberries, and raspberries)
  1. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the evaporated milk, superfine sugar, vanilla extract, and egg whites.
  3. Sprinkle the gelatin over 1/4 cup of hot water to dissolve.
  4. Pour gelatin mixture into evaporated milk mixture.
  5. Use an electric mixer to beat ingredients together until thickened.
  6. Spoon pavlova mixture into a piping bag with a star tip or a plastic bag with one tip cut off.
  7. Pipe out pavlovas 2-3″ in diameter onto prepared baking sheet.
  8. Use the back of a spoon to smooth down the top of each pavlova and gently press an indentation into their centers. Cover with plastic wrap.
  9. Refrigerate for 1-2 hours or until set.
  10. Spoon the fruit mixture of your choice into the center of each pavlova and serve.

How To Make No-Bake Mini Pavlova Meringue Cakes

0 from 0 votes
Prep: 25 mins
Chill Time: 2 hrs
Total: 2 hrs 25 mins
Serves:
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Ingredients

  • 14 oz. evaporated Milk, can
  • ¾ cup superfine sugar
  • 1 tsp. pure vanilla extract
  • 2 egg whites
  • 2 tbsp. unflavored gelatin
  • 1 ½ cup mixed fruits, such cherries, blackberries, and raspberries

Instructions

  1. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the evaporated milk, superfine sugar, vanilla extract, and egg whites.
  3. Sprinkle the gelatin over 1/4 cup of hot water to dissolve.
  4. Pour gelatin mixture into evaporated milk mixture.
  5. Use an electric mixer to beat ingredients together until thickened.
  6. Spoon pavlova mixture into a piping bag with a star tip or a plastic bag with one tip cut off.
  7. Pipe out pavlovas 2-3" in diameter onto prepared baking sheet.
  8. Use the back of a spoon to smooth down the top of each pavlova and gently press an indentation into their centers. Cover with plastic wrap.
  9. Refrigerate for 1-2 hours or until set.
  10. Spoon the fruit mixture of your choice into the center of each pavlova and serve.
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Nutrition

  • Calcium: 107mg
  • Calories: 146kcal
  • Carbohydrates: 24g
  • Cholesterol: 12mg
  • Fat: 3g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 162mg
  • Protein: 6g
  • Saturated Fat: 2g
  • Sodium: 60mg
  • Sugar: 23g
  • Vitamin A: 202IU
  • Vitamin C: 2mg
Nutrition Disclaimer
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