Imagine a dessert that combines the crisp elegance of a traditional New Zealand pavlova with the rich, velvety decadence of cheesecake, all drizzled with luxurious salted caramel. These mini pavlova cakes are not just a dessert; they're a culinary masterpiece that will transform your ordinary sweet tooth moment into an extraordinary gastronomic experience. With a perfect balance of textures and flavors, these individual treats promise to be the showstopper at any gathering, leaving your guests absolutely mesmerized and craving more!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: New Zealand
Serves: 12 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup salted caramel sauce
- Sea salt for garnish
Instructions
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, drawing 6 circular 3-inch diameter templates on each sheet as a guide.
- In a large clean, dry mixing bowl, begin whisking egg whites using an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, increasing mixer speed to high.
- Continue whipping until egg whites become glossy and stiff peaks form. Gently fold in vanilla extract and white vinegar, being careful not to deflate the meringue.
- Using a piping bag or spatula, carefully pipe or spread meringue onto prepared parchment paper templates, creating circular nests with slightly raised edges. Ensure each pavlova base is about 3 inches in diameter.
- Place baking sheets in preheated oven and immediately reduce temperature to 250°F (120°C). Bake for 60-75 minutes until pavlovas are crisp on the outside and slightly marshmallow-like inside.
- Turn off oven and leave pavlovas inside with door slightly ajar to cool completely, approximately 1-2 hours. This prevents cracking.
- For the cheesecake filling, beat softened cream cheese in a mixing bowl until smooth. Gradually add powdered sugar and mix until fully incorporated.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until smooth and creamy.
- Once pavlovas are completely cooled, carefully transfer to serving plate. Pipe or spoon cheesecake filling into the center of each pavlova nest.
- Drizzle generously with salted caramel sauce, ensuring some runs down the sides of the pavlovas.
- Finish by sprinkling a small pinch of sea salt over each mini pavlova for enhanced flavor contrast.
- Refrigerate for 30 minutes before serving to allow flavors to meld and filling to set. Serve chilled and enjoy immediately.
Tips
- Ensure your mixing bowl is completely clean and dry before whipping egg whites - any trace of oil or moisture can prevent proper meringue formation.
- Add sugar gradually and slowly while whipping to create a stable, glossy meringue with stiff peaks.
- Use room temperature cream cheese for smoother, lump-free cheesecake filling.
- Be patient during the baking and cooling process - low, slow temperature and gradual cooling prevent cracking.
- For the most stunning presentation, use a piping bag to create elegant meringue nests and fill with cheesecake cream.
- The sea salt is crucial - it enhances the caramel's depth and creates a sophisticated flavor profile.
- Serve chilled for the best texture and taste experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
