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A pavlova charcuterie board with a palova recipe, strawberries, whipping cream, blackberries, blueberries, chocolate and fresh fruit.
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Pavlova Charcuterie Board Recipe

How to make light and airy miniature pavlovas and display them on a charcuterie board
Course Dessert
Cuisine American, Canadian
Prep Time 2 days
Cook Time 20 minutes
Servings 12 People

Equipment

  • Charcuterie Board or Large Platter

Ingredients

  • 6 egg whites 3/4 cup
  • 1 ½ cups caster sugar (not icing sugar)
  • 3 tsp cornstarch
  • 1 tsp vinegar
  • ½ tsp vanilla

Instructions

  • Preheat over to 275F.
  • Prepare your baking pans. I own a silicone mat that has circles drawn out on it already. If you don't have a mat just use parchment paper and anything round like a small bowl, tart crust cutter, large round cookie cutter, and draw out 12 3 inch circles on the parchment. Place on a cookie sheet and set aside.
  • In a stand mixer beat egg whites until soft peaks form.
  • Continue beating while adding the caster sugar a tbsp at a time. Beat well after each addition to dissolve the sugar granules.
  • Add the corn starch and beat.
  • Add the vanilla and vinegar and beat until stiff peaks form.
  • Spoon gorgeous half cup size mounds of pavlova onto the middle of each circle. Using the back of a spoon spread it around so that its just inside your circle marks.
  • Place in the oven and back for 20 minutes. Turn the oven off and let the mini pavlovas cool down for several hours or overnight in the oven.
  • Once done, store in a large covered container until your ready to create your charcuterie board.