Bake this stunning Mini Pavlova Cherries & Cream Cheese Filling with strawberry sauce recipe for a fine dining gourmet fancy dessert idea.
Mini Pavlova Cherries & Cream Cheese
A very delicious dessert to make with tasty cream and cream cheese or mascarpone cheese filling. A pleasing fine dining dessert or snack made with different fillings. Oven baked and the best way to keep is to store overnight in an airtight container. Filling them the next day before serving.
Topped with fresh or other cherries of choice, and some blueberries as well. Glazed with a strawberry sauce to just finish off that deliciousness. A favorite dessert for many and These mini pavlova’s served for fine dinning dessert with gourmet meal.
What is the difference between Pavlova and meringue?
Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.
Is it OK to make pavlova the day before?
It is ok to make the pavlova a day before you serve it, but do not store it with the filling in. Store in an airtight container and add the filling just before serving so the pavlova does not go soft.
What can I put in pavlova instead of cream?
For an alternative to whipped cream or cream cheese use some mascarpone cheese. To soften the firm mascarpone cheese add some milk and mix well to a good consistency.
Should eggs be cold when making pavlova?
Bring eggs out of the fridge for at least 20 minutes to 30 minutes before whisking the whites. They should be beaten at room temperature. Cold egg whites will take longer to beat and the cold egg whites will not incorporate as much air to make the pavlova light and fluffy.
Why do you leave pavlova in oven overnight?
Tom avoid cracks in the pavlova it is best to turn the oven off and leave them in the oven for at least 5 – 6 hours or it is best to leave them overnight.
Ingredients
- egg whites
- cream of tartar
- castor sugar
- cherries
- cream cheese and cream
- strawberries
and more in the recipe attached.
How To
To make this dessert follow the well instructed recipe attached. Best that pavlova is baked the day before or a few hours before you would like to serve them.
Below image shows the delicious pavlova with cream cheese filling and cherries with strawberry sauce over the top, served with tea.
Is pavlova from Australia and New Zealand
Some say that Pavlova’s are a Australian or New Zealand dessert. But researched has found that the origins of this dessert lie outside both of these countries. The origins of the modern pavlova can be traced back to Austro-Hungarian Spanische windtorte
Make some of these mini desserts with blueberries on the cream cheese as well. Serve and decorate once cooled well. Not to over do it with the strawberry sauce as then the pavlova will be very soggy. Recommending that the sauce be cool and only drizzled on the cherries just before serving.
The pavlova gains some richness from the whipped cream and cream cheese with a little bit of a tang from the fruit plated. Then there is the sweetish raspberry sauce to cap it all off.
Pavlova’s can be kept in a sealed container carefully for up to 2 days. Freezing is also good in a sealed container but not topped with any toppings of fruits or creams or sauces. Keep them plain for best results.
Recommendations
(click the highlighted headings for the recipes)
Another mini dessert recipe ideas —-> Mini Frosted Pumpkin Cakes
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Obtain more amazing pavlova recipes —-> Best Mini Pavlova and Meringues Recipes
Other recipes that use cream cheese in the dough —-> Polish Kolaczki Cookies Recipe and Peppermint Cream Cheese Candy and Cream Cheese Christmas Cookies and Lemon Cream Cheese Danish Breakfast and Amazing Cream Cheese Kolache and Carrot Cupcakes and Cream Cheese frosting.
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Did you know.
Use broken pieces of pavlova or meringues can be used for a trifle filling and they turn out so amazing.
PrintMini Pavlova Cherries & Cream Cheese
Bake this stunning Mini Pavlova Cherries & Cream Cheese Filling with strawberry sauce recipe for a fine dining gourmet fancy dessert idea.
- Prep Time: 25 min
- Cook Time: 1 hr 45 min
- Total Time: 2hrs and 10 min
- Yield: 16 1x
- Category: Desserts
- Method: oven Baking
- Cuisine: New Zealand, Australian
Ingredients
For the Pavlova
- 4 egg whites (room temperature)
- 280 g of castor sugar (fine sugar)
- 1/2 tsp of cream of tartar
- 2 cups Cherries and Blueberries for topping. (fresh or bottled cherries)
For the Cream Cheese filling.
- 1 cup (8 oz) of Cream Cheese or (mascarpone cheese)
- 2 cup (16 oz)of full cream
For Strawberry Sauce.
- 1 Cup of clean Fresh Strawberries.
- 1 Cup of fine castor sugar
- 3 Tablespoons of corn starch
- 3/4 cup of water
Instructions
- Preheat oven to a medium heat. 0f 80 Deg. C to 100 Deg. C (200Deg F)
- Line two baking sheets with grease proof paper or non stick sheets.
- In a clean dry bowl pour the egg whites, cream of tartar and start whisking them on a low speed until foamy. Once foamy increase the speed to medium, until the beaten egg whites form a stiff peak.
- Only then do you add castor sugar one tablespoon at a time whisking between additions until all is combined and you have a stiff glossy mix.
- Fill a piping bag with the egg whites and use a basket weave/star nozzle.(what you prefer)
- Start by piping a blob and then start on the outside and pipe in one action the pavlova twirls.
- Repeat until you have piped your pavlova basket, base and side.
- Place the pavlova in the oven and bake for 1 hour and 45 min.
- Do not open the door, also once they have baked switch of the oven and leave the door closed for at least 1 hour. Or preferably leave over night until cool to prevent them from cracking. Before removing.
- Once removed from the oven and well cooled, then you can fill them just before serving.
- Cream Cheese filling.
- Combine the cream and cream cheese (chilled). in a medium mixing bowl. Beat the ingredients with a mixer until stiffened and thick smooth peaks form. (don’t over mix it)
- Spoon this mixture into a piping bag and pipe some into the center of the cooled mini pavlova tarts. Not to much.
- Strawberry sauce
- In a bowl mash the clean fresh strawberries and put aside.
- In a medium sauce pan combine the sugar and the corn starch and then stir in the water and the mashed strawberries. Bring this to a boil stirring all the time. Cook and keep stirring until thick which should take about 3 minutes. Remove from the saucepan and place to cool in a bowl for 10 – 15 minutes. (can be called a glaze as well)
- If the strawberry sauce is not smooth you can blend it or mash the sauce again. I leave the pips in as it give it an original effect when on the mini pavlova’s.
- When the pavlova and sauce has been cooled, obtain your cherries and blueberries and put them aside.
- Firstly pipe the cream cheese filling in the pavlova’s with just two swirls. Then place the 3 cherries on top of the cream cheese fillings (if you prefer to have both, then on one half of the pavlova’s, and some blueberries on the other half.)
- Just before serving. Gentle drizzle some strawberry sauce over the cherries. Not to much as you do not want the pavlova’s to be soft. Serve plated with some mint leaves for a high tea.
- These make a very delicious fine dinning dessert.
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