Mini Pavlovas with Crème Patisserie

Thursday December 4, 2008

Try a Pavlova with a difference with these mini-meringue shells filled with a rich crème patisserie and topped with fresh strawberries -- a match made in dessert heaven.

Crème patisserie is pastry cream -- a staple custard used to fill eclairs, tarts and various pastries. The vanilla-scented custard pairs particularly well with the crunchy meringue and gives it a little more body than the standard whipped cream. The addition of strawberries is sublime. Other fruits like blackberries or fresh mango would also work well as a topping.

The meringue shells can be made several days ahead and stored in an airtight container until it's time to use them. Once they're filled with crème patisserie, however, they must be eaten immediately.

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Photo: © S. Wongkaew (2008) licensed to About.com, Inc