This mini pavlova recipe features crispy, delicate meringue shells topped with luscious strawberry curd and a refreshing lemongrass-infused whipped cream.
The meringue shells are baked until crispy on the outside and soft on the inside, creating the perfect base for the tart and creamy toppings.
The homemade strawberry curd is made with fresh strawberries and has a tangy and sweet flavor that pairs beautifully with the subtle citrus and herbal notes of the lemongrass cream.
This elegant dessert is perfect for any occasion, whether it’s a dinner party or a special treat for yourself. Follow this easy recipe and impress your guests with a dessert that looks and tastes amazing.
Long title, I know. I still had lemongrass left from making the melon lemongrass boba drink, so I needed to find a way to use it. I really liked the flavor of the infused milk, so I decided to infuse cream this time. I also had a pack of strawberries that would go nicely with the lemongrass. I could have chopped it up and used it as a topping, but I decided to make a strawberry curd.
Well, I’m glad I did. The strawberry curd was deeeelicious. I am going to put it on toast tomorrow for breakfast! It’d also be great on cake, cupcakes, cookies, etc. etc. etc. Here is the strawberry curd recipe.
These are the two toppings I chose for the airy crispy tender mini pavlova. Pavlova is a meringue type dessert that you can either make into one large “cake” shape, or into mini pavlova, like so.
The cream and curd pair perfectly together, and the pavlova is great as a base! It all comes together into a delicious, mini pavlova recipe.
Pavlova with lemongrass infused cream and strawberry curd
Ingredients
- 2 egg whites about 80 grams
- scant 1/2 cup sugar
- 1/2 t vanilla
- 1/2 t white vinegar
- 1 cup whipping cream
- 3 stalks lemongrass
- sugar to taste
- strawberry curd recipe in notes below
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Instructions
Make Mini Pavlova
- Preheat oven to 250 F.
- Clean bowl and hand mixer to get rid of all traces of oil/grease.
- Whip egg whites. Once egg whites are frothy, add in sugar a bit at a time. Whip to stiff peaks.
- Add in vanilla and vinegar and whip for another several seconds to combine.
- Spoon onto a baking sheet lined with silpat or parchment paper.
- Makes 8 mini pavlova, use back of spoon to create well in center.
- Bake for 50-60 minutes or until dry on outside and hollow sounding.
- Turn off oven and leave door open, allowing pavlovas to cool.
- Remove from oven.
Make lemongrass whipped cream
- Cut lemongrass stalk into pieces.
- Bring cream to simmer in small saucepan. Add lemongrass and remove from heat.
- Let sit until cool and strain. Toss the lemongrass.
- Refrigerate the cream, and when cool, whip with sugar to taste.
Make The Strawberry Curd
- Prepare the strawberry curd according to the strawberry curd recipe. (see link in article description.)
Assemble
- Spoon cream onto pavlovas and top with strawberry curd.
