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Mini Pistachio Pavlovas

Mini Pistachio Pavlovas – A Recipe by Chef Frank Petrone

Looking for an elegant yet easy dessert to impress your guests? These Mini Pistachio Pavlovas, crafted by Chef Frank Petrone, are the perfect sweet treat. Light, crispy meringue shells topped with luscious pistachio pastry cream and fresh seasonal fruits make for an irresistible bite.

Chef Frank Petrone, a seasoned pastry expert, joins us every Sunday at the Camberwell Fresh Food Market from 10 AM – 1 PM to share his passion for desserts, offering cooking tips and inspiration for home bakers. Now, you can recreate his signature Mini Pavlovas in your own kitchen!

Mini Pavlova Recipe

Makes 10 portions (20 small meringue shells)

Meringue Ingredients

  • 2 Egg whites
  • 100g Caster sugar
  • 1 teaspoon Cornflour

Meringue Method

  1. Beat egg whites until soft peaks form.
  2. Continue beating while gradually adding caster sugar until the mixture becomes glossy and stiff.
  3. Gently fold in cornflour.
  4. Pipe small shells onto a baking tray and bake at 110°C for about 45 minutes.
  5. Reduce oven temperature to 100°C and leave the meringues in the oven until dry, approximately 1 hour.

Pistachio Pastry Cream Ingredients

  • 250ml Milk
  • 10g Pistachio paste
  • 30g Caster sugar
  • 2 Egg yolks
  • 30g Caster sugar
  • 25g Cornflour

Pastry Cream Method

  1. Heat milk, pistachio paste, and 30g of sugar in a saucepan until just below boiling.
  2. In a separate bowl, whisk together the egg yolks and the remaining 30g of sugar, then add the sifted cornflour.
  3. Gradually pour the hot milk into the yolk mixture while whisking continuously.
  4. Return the mixture to the stove and cook, whisking constantly, until it thickens. Avoid bringing it to a full boil.
  5. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until needed.

💡 Alternatively, you can use freshly whipped cream flavoured with vanilla.

Final Touch: Garnish & Serve!

Now for the fun part—assembly! Spoon or pipe the pistachio pastry cream onto the mini pavlova shells and top with your favourite seasonal fruits. Think juicy berries, kiwi, passionfruit, or figs for a pop of colour and natural sweetness.

✨ Serving tip: Dust with icing sugar or drizzle with a bit of honey for extra indulgence!

Serving Suggestion

Top your mini pavlovas with your favourite seasonal fruits for a fresh and vibrant garnish! 🍓🥝🍇

💡 This makes 20 small shells. Alternatively, you can purchase ready-made meringue shells from Nick and Sue’s Gourmet Deli