Blueberry Basil Mini Pavlovas
Light and airy mini pavlova nests filled with basil mascarpone cream and topped with fresh blueberries and basil.
Ingredients
Pavlova Nests
- 6 oz egg whites (6 egg whites)
- 10.5 oz granulated sugar (1.5 cups)
- 1 tsp cream of tartar
- 2½ tsp cornstarch
- 1½ tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
Basil Syrup
- ½ cup loosely chopped fresh basil leaves
- ½ cup corn syrup
Basil Mascarpone Cream Filling
- ½ cup loosely chopped basil leaves
- 8 oz mascarpone cheese
- 6 oz heavy whipping cream
- 1 tbsp powdered sugar
- prepared basil syrup
Assembly
- 16 oz fresh blueberries
- 1/2 cup loosely chopped basil leaves
Instructions
Pavlova Nests
- Preheat oven to 315° Fahrenheit
- Prep baking sheet by tracing 8 evenly spaced 2.75" circles on a piece of parchment paper. Place parchment paper template side down on to a baking sheet.
- Prepare a large piping bag by fitting it with a Wilton 1M piping tip. Place the bag in a large cup or pitcher with the tip end at the bottom of the cup. Fold the large opening of the bag outward over the rim of the cup to keep it open. Set aside.
- Double check the whisk and mixing bowl of your electric mixer to ensure they are clean and there is no fat residue. Optional: Wipe down with vinegar to remove any remaining residue.
- Separate each egg white one at a time in a separate bowl and then add it to your main mixing bowl. *If one of your yolks breaks while separating, do not add that particular white. Wash your small bowl out and try again to ensure none of your egg whites have any yolk fat in them.
- Using a whisk attachment, begin whipping your egg whites on a medium speed.
- While egg whites are whipping, use a food processor to grind up the granulated sugar for 60 seconds until it has become super fine and powdery. This step is important to help the sugar fully dissolve.
- Once egg whites have reached soft peaks, begin very slowly adding your finely ground sugar one spoonful at a time, waiting 20 seconds in between each addition.
- Once all of your sugar has been added, continue whipping your egg whites on a high speed checking every few minutes or so to see if the sugar has dissolved into the meringue by taking a small amount and rubbing it in between your fingers. If you still feel the graininess of the sugar, continue whisking and check again in another few minutes. The sugar needs to be completely dissolved.
- Once the sugar has completely dissolved, whip on a high speed until the meringue reaches stiff peaks. Remove whisk and point upright to check if the meringue can hold peaks without falling over. See photo in post for reference.
- Set the mixer to a low speed, and slowly sprinkle in cream of tartar, cornstarch, vanilla extract, almond extract, and salt and mix until combined.
- If needed, whip on a high speed for a few more moments to bring meringue back to stiff peak consistency.
- Place meringue into the prepared piping bag.
- Pipe 8 mini nests. For each nest, pipe two full circles stacked one on top of the other, and then two stacked circle borders. See photos in post for reference.
- Once oven is fully preheated, place pavlova nests in on the center rack and immediately turn the oven down to 215° fahrenheit.
- Bake for 2 hours and 15 minutes without opening the oven.
- After baking, turn the oven off without opening the oven door.
- Allow pavlovas to cool in the oven for a minimum of 3 hours, preferably overnight. Opening the door too soon can cause a sudden drop in temperature causing severe cracking.
Basil Syrup
- Make the basil syrup far enough in advance to give it adequate time to cool before beginning mascarpone cream filling.
- Combine chopped basil and corn syrup in a microwave safe glass or pyrex dish.
- Microwave for 60 seconds.
- Pour syrup and leaves into a food processor and blend until thoroughly combined.
- Set aside to cool.
Basil Mascarpone Cream
- Wait to make the cream until you are ready to assemble the pavlovas shortly before eating. Pavlovas are best eaten fresh so try not to prep and assemble more than an hour or so before you plan to eat them.
- In the bowl of an electric mixer using the whisk attachment, whip the mascarpone cheese for about 1 minute to lighten it.
- With the mixer on a low speed, slowly pour in the heavy cream and whip until combined.
- Add in powdered sugar and whip until the cream has reached soft peaks.
- Add in basil syrup and mix on a slow speed until just combined.
Assembly
- Place 2-3 heaping spoonfuls of the basil mascarpone cream into each pavlova nest.
- Top each pavlova with ¼ cup of fresh blueberries and a generous pinch of chopped fresh basil.
- Best enjoyed fresh. Pavlova nests will soften and lose crispness the longer they sit.
Tried this recipe?Let us know how it was!