Name: No-Bake Mini Pavlova Meringue Cakes Recipe
Prep time: 25 min
Total time: 2 h 25 min
Yield: 10
Cuisine: Australian
Ingredients: 14 oz. can evaporated Milk; ¾ cup superfine sugar; 1 tsp. pure vanilla extract; 2 egg whites; 2 tbsp. unflavored gelatin; 1 ½ cup such cherries, blackberries, and raspberries mixed fruits

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)

Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the evaporated milk, superfine sugar, vanilla extract, and egg whites.
Sprinkle the gelatin over 1/4 cup of hot water to dissolve.
Pour gelatin mixture into evaporated milk mixture.
Use an electric mixer to beat ingredients together until thickened.
Spoon pavlova mixture into a piping bag with a star tip or a plastic bag with one tip cut off.
Pipe out pavlovas 2-3″ in diameter onto prepared baking sheet.
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.
Refrigerate for 1-2 hours or until set.
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:

CONTINUE READING BELOW

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

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