Mini-Pavlovas get an A+ as a fancy dessert. Scrumptious, fun, photogenic, unusual, make-ahead, thrifty, and allergen-free. These beauties are vegan, gluten-free, and have only as much oil as are in the toppings you add. They taste sweetly indulgent, but the bases have only 38 calories each. I topped mine with banana slices, blueberries, whipped coconut cream (see recipe), and NewTella, my chocolate-hazelnut spread (see recipe). Fresh kiwi slices would be festive too.
This popular Australian and New Zealand dessert was named for the Russian ballerina Anna Pavlova during her 1926 tour to those countries, although its true origin is still the subject of rivalry and research. Pavlovas large and small are beloved Christmas desserts there, where fresh fruit is plentiful in December.
Instead of egg whites, these pavlovas rely on aquafaba or chickpea broth. You can strain it right out of a can of chickpeas, but I prefer to use broth from cooking my own legumes. Learn how to make aquafaba from dried beans and see a video about whipping aquafaba here.