It’s My Birthday!
This year, for my birthday, I wanted to make a different kind of birthday cake. So I asked the awesome peeps in my FB group, Get Nourished with Renata, what kinda cake I should make. They had the best ideas! There were even cake suggestions that I had never even heard of before!
But, ultimately, the cake I chose came from a suggestion from my mother-in-law, Sandra. She suggested that I make a…. pavlova.
What is a pavlova?
Pavlovas are a fluffy cake made of egg whites, similar to a meringue. But the inside is soft and marshmallow-y, which contrasts perfectly with the crisp outside of the pavlova.
The name “Pavlova” is thought to come from the Russian ballerina, Anna Pavlova. I think it was supposed to be an homage to her ballet skirts.
But regardless of how it was named, this cake is delish!
It is also super versatile. You can make one big pavlova, or, you can make mini pavlovas, like I did! This makes them way faster to cook, and to stack on top of one another.
You can also choose to top your pavlovas with whatever fruit, cream, yogurt, chocolate, or any toppings you want!
A Great Dessert for a Crowd
Making mini pavlovas is a great way to have dessert for a crowd of people. You could set up a pavlova bar, with an assortment of different toppings choices, and everyone can go through creating their own awesome pavlovas.
This could be a great option for a Memorial Day Weekend dessert too!
Watch my recipe video on how to make this easy and delicious mini pavlovas!
And Happy Memorial Day Weekend!
A light and fluffy meringue-like cake, perfect for feeding a crowd and totally adaptable to all your fave toppings! Adapted from Keto and Sugar Free Mini Pavlova recipe from FoodDeliciousness.com.
- 6 egg whites
- 1 cup sugar or sugar substitute like stevia
- 1 tbsp cornstarch
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- Strawberry yogurt
- Fresh strawberries and blueberries
Preheat the oven to 275 deg F.
Line a baking sheet with a non stick mat or parchment paper. If using parchment paper, use a pencil to create 12 equal sized circles on the paper.
In a large bowl, add the egg whites and whip using electric beaters till foamy and light, about 2 mins.
Add the sweetener of choice, and whisk again till well incorporated.
Add the cornstarch and whisk mixture again to combine.
Add the apple cider vinegar, and whisk again.
Lastly, add the vanilla extract, and whisk once more till stiff peaks are formed and the egg whites are glossy.
Scoop spoonfuls of egg whites and place on the circles lined on the parchment paper, or on the pre-printed circles on the non stick mat. Continue doing this until 12 mini pavlovas are created.
Using the back of the spoon, smooth down the tops of the pavlovas and flatten slightly to create a disc.
Bake the pavlovas in a preheated oven for 20 minutes. DO NOT TAKE THE PAVLOVAS OUT OF THE OVEN! Just turn the oven off and leave the pavlovas in the oven till the oven is completely cooled down. This helps the pavlovas dehydrate and be crispy on the outside.
Remove the pavlovas from the cooled oven and carefully remove from the parchment paper or nonstick mat.
Place one mini pavlova on a plate, top with a tablespoon of strawberry yogurt and one sliced strawberry. Place a second mini pavlova on top of the first mini pavlova. Top with another tablespoon of strawberry yogurt, sliced strawberries, blueberries and some chocolate shavings. Enjoy straight away!
Keep pavlovas stored in an air tight container in the fridge for up to 1 week.
Top the pavlovas right before you plan to eat them.
Need some more healthy sweet treats? Check out these Peanut Butter Cookies!