Mini Pavlovas with Whipped Cream & Persimmons

mini pavlovas with whipped cream and persimmons

Sage meringue wisdom: a dry day is a good day for meringues of all sorts. These are best made the day of serving. If it’s damp where you are, make the meringue 2 to 3 hours beforehand. While its classic French cousin is crisp, pavlova contains cornstarch and is baked a little less, giving it a soft, marshmallow-y center. When choosing persimmons, try the Fuyu type. They are squat and easy to slice and sprinkle over the top of this dessert. When ripe, they will be slightly soft and yield slightly under pressure of your thumb. (Prop styling by Nidia Cueva)

Serves 8

  • 1cup sugar (7 ounces), plus more for sprinkling
  • 1tablespoon cornstarch
  • 3large egg whites
  • 2tablespoons cold water
  • 1teaspoon white vinegar
  • 2tablespoons high quality cocoa powder
  • 4ripe Fuyu persimmons, cored and cut in wedges
  • 1tablespoon lemon juice
  • 1cup heavy cream
  • Line two sheet pans with parchment paper. Heat the oven to 275 degrees.
  • 2
  • In the very clean bowl of an electric mixer, beat the sugar, cornstarch, and egg whites until they form soft peaks. Run the machine on low as you drizzle in the water and vinegar. Turn the mixer to high, beat until stiff peaks form. Barely fold in the cocoa powder.
  • 3
  • Drop meringue in 12-cup dollops onto the parchment paper, forming little mounds. Use the back of a tablespoon to make a little well in the center of each meringue. Bake for about 45 minutes, until the outside is crusty and the center is still a bit soft. Turn the oven off, prop the door open slightly and let the meringue cool in the oven.
  • 4
  • Sprinkle the persimmons with a big pinch of sugar and the lemon juice. Toss to coat, let macerate for 10 minutes. Beat heavy cream in the bowl of an electric mixer until stiff-soft peaks form. When ready to serve, place each meringue on a dessert plate and top with a dollop of whipped cream and a few persimmon slices.