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.