These Mini Easter Pavlovas have a chocolate swirled pavlova base and are topped with coconut whipped cream, shredded coconut, and Cadbury Mini Eggs. They make for a fun and delicious Easter dessert, but the mini pavlova base can be made any time of year!
Pre-heat oven to 240 degrees and line a baking sheet with parchment paper.
In a stand mixer or in a large bowl with hand mixer, beat the egg whites and salt on medium speed until soft peaks form, about 2 minutes. With mixer still on, beat in sugar slowly, 1-2 Tbsp at a time, and continue to beat until egg whites turn shiny and stiff, about 6-8 minutes.
With mixer on low, beat in cornstarch, vanilla, and white wine vinegar.
Scoop pavlova batter into a pastry bag fitted with a 2A or 1M tip and pipe rounds roughly 3 inches in diameter onto baking sheets about 1 inch apart. You should get about 12 mini pavlovas.
Using a toothpick drizzle a little bit of dark chocolate onto each pavlova and gently swirl around. Using the back of a spoon, lightly press into each pavlova to make a slight indentation.
Put baking sheets in oven for 60 minutes. Turn oven off, open slightly, and keep pavlovas in oven for another 60 minutes.
When pavlovas are cooling, make coconut cream whipped cream. Scoop cream out of can and into mixing bowl, leaving any watery liquid behind. Whip the cream until fluffy. Add confectioners' sugar and beat for another minute
Top each mini pavlova with coconut whipped cream. Sprinkle shredded coconut on and top each with 3 Cadbury Mini Eggs.