Mini Orange Blossom Pavlovas
Today, I’m making mini things in my Mini—mini orange blossom pavlovas in my KitchenAid® Artisan Mini Stand Mixer to be exact. In my kitchen, every bit of counter space is precious. That’s why, I love how the KitchenAid® Artisan Mini Stand Mixer is such a space saver. It saves room, but is still large enough to churn out full scale dessert recipes—like this one that serves 6 generously.
With summer fruit at peak sweetness, the inspiration for this recipe comes from a trip to my local farmers market. I paired peaches, plums, ollalieberries, raspberries and figs with a subtly flavored orange blossom meringue and a good drizzle of chocolate. It’s the perfect dessert trifecta of creamy, crispy and sweet!
Plus, this recipe takes minimal effort for maximum flavor payoff. Using the KitchenAid® Artisan Mini Stand Mixer with the whisk, I whipped up the egg whites and the whipped cream in minutes. The Mini is just as powerful as the larger KitchenAid® Artisan® Series 5-Quart Tilt-Head Stand Mixer so just as efficient when it comes to getting things fluffy and cloud-like.
This recipe is versatile enough that it would work with any type of fruit, so feel free to substitute whatever you can get your hands on!
- Chocolate Sauce
- 1 1/2 cups Semi-Sweet Chocolate, chopped
- 1/2 cups Heavy Cream
- Pinch of Salt
- 4 Egg Whites, at room temperature
- 1 cups Caster Sugar
- 1 tsp Cornstarch
- 1 tsp Lemon Juice
- 1 tsp Orange Blossom Water
- Fruit Topping
- 2 cups Assorted berries, figs and stone fruit, in bite-sized pieces
- 2 tsp Orange Zest
- 2 tbsps Sugar
- Whipped Cream
- 1 cups Heavy Cream
- 2 tbsps Powdered Sugar
- 1 tsp Vanilla Extract
For the chocolate sauce, melt the chocolate in a double boiler until smooth and glossy. Stir in sea salt and cream. Set aside until ready to serve.
For the pavlovas, preheat oven to 300°F. In the KitchenAid® Artisan Mini Stand Mixer with the whisk, whip egg whites for about one minute on speed 10. Add sugar and whip until stiff peaks form and hold their shape. Fold in cornstarch, lemon juice, and orange blossom water. On a cookie sheet lined with parchment, make six pavlovas by spooning the meringue in 4" mounds and slightly flattening the tops. Bake for 45 minutes, or until pavlovas are hollow-sounding when tapped. Turn off heat, crack oven door, and let cool completely. The pavlovas can be made 24-36 hours in advance, and stored in an airtight container at room temperature.
For the fruit topping, mix fruit, orange zest and sugar in a non-reactive bowl. Cover and refrigerate for at least 30 minutes.
For the whipped cream, use the KitchenAid® Artisan Mini Stand Mixer with the whisk to whip cream, sugar, and vanilla extract until stiff peaks form on speed 10. Set aside until ready to serve.
To assemble pavlovas, top each meringue with a dollop of whipped cream, drizzle of chocolate sauce and mound of fruit. Serve immediately.