Name: Mini Pavlovas with Raspberry Sauce Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Australian
Ingredients: 6 egg whites; 1.5 cups (320g) caster sugar; 2 tsp vanilla essence; 1 tsp white vinegar; 2 cups frozen raspberries; 2 Tbsp caster sugar; 120g dark chocolate; 200ml cream; 300ml cream, whipped; 125g fresh raspberries; 2 Tbsp icing sugar

If you’re on the hunt for a dessert that’s both elegant and utterly delicious, I’ve got you covered with this Mini Pavlovas with Raspberry Sauce Recipe. These little cloud-like meringues topped with fresh raspberry sauce, luscious chocolate ganache, and whipped cream are my go-to treat when I want to impress but keep things simple. Trust me, you’ll find that the combination of crisp pavlova shells and tangy raspberry sauce is an absolute crowd-pleaser every single time.

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Why You’ll Love This Recipe

Light and Airy Texture: The pavlovas are crispy on the outside yet soft and marshmallowy inside, making them incredibly addictive.
Fresh Raspberry Sauce: The tangy sauce balances out the sweetness and adds a beautiful burst of color and flavor.
Versatile Toppings: You get luscious chocolate ganache and whipped cream that can be prepared ahead of time, saving you stress on serving day.
Perfect for Entertaining: These mini pavlovas are individually portioned, making them ideal for parties or a fancy date night at home.

A red round plate holds seven light beige meringue cookies with a rough texture and slight cracks. Each meringue is dusted with white powdered sugar, giving a soft snowy look. Fresh raspberries, deep red and juicy, are placed on top of some meringues and scattered around the plate. In the background, two small glass jars sit on a white marbled surface, one filled with a dark chocolate sauce and the other with a red berry sauce. Some green pine branches with small red berries add a festive touch behind the jars. The photo taken with an iphone --ar 2:3 --v 7 - Mini Pavlovas with Raspberry Sauce, Pavlova dessert, Raspberry sauce recipe, Elegant mini desserts, Easy pavlova ideas

Ingredients You’ll Need

For this Mini Pavlovas with Raspberry Sauce Recipe, I always opt for simple, quality ingredients that complement and elevate each other. Use fresh eggs for the best meringue lift, and dark chocolate for a richer ganache. Frozen raspberries work perfectly for the sauce because they release lots of flavor and juice when heated.

Flat lay of six whole brown eggs with clean shells, a small pile of fine caster sugar, a few vanilla pods with some vanilla beans exposed, a small white bowl of white vinegar, a handful of bright red frozen raspberries, a small white bowl of caster sugar, a block of dark chocolate broken into chunks, a small white bowl of fresh cream, a separate small white bowl of whipped cream, a handful of fresh raspberries, and a small white bowl of icing sugar all arranged with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mini Pavlovas with Raspberry Sauce, Pavlova dessert, Raspberry sauce recipe, Elegant mini desserts, Easy pavlova ideas

Egg whites: Make sure there’s no yolk and your bowl is completely clean to achieve stiff peaks.
Caster sugar: This fine sugar dissolves quickly, vital for smooth pavlova shells.
Vanilla essence: Adds a warm, sweet aroma that uplifts the meringue flavor.
White vinegar: Helps stabilize the meringue, ensuring that crisp texture.
Frozen raspberries: Easy to store and perfect for making a quick, intense sauce.
Dark chocolate: Rich and bittersweet contrast that pairs beautifully with the fruity sauce.
Cream (for ganache and whipped): Use fresh cream with decent fat content to get that silky ganache and fluffy whipped topping.
Fresh raspberries: For garnish and fresh bursts of flavor.
Icing sugar: A light dusting to finish off the pavlovas with a pretty touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Mini Pavlovas with Raspberry Sauce Recipe is. You can easily switch up the toppings or even tweak the flavors based on what you have or prefer. Go wild—this dessert loves personalization!

Berry swap: I’ve swapped raspberries for blueberries or mixed berries before, and it adds a delightful twist depending on what’s in season.
Chocolate alternatives: If you prefer milk or white chocolate, feel free to use those for the ganache—it changes the flavor profile completely.
Dairy-free option: Use coconut cream for whipping and a dairy-free dark chocolate to make this treat friendly for lactose intolerance while still delicious.
Nutty garnish: Toasted almonds or pistachios sprinkled on top add a satisfying crunch and nutty aroma I adore.

How to Make Mini Pavlovas with Raspberry Sauce Recipe

Step 1: Whisking Your Meringue to Perfection

Start by preheating your oven to 170ºC (fanbake) and lining two trays with non-stick baking paper—that’s your foundation. Using an electric mixer, whisk the egg whites on high until stiff peaks form. This means when you lift the whisk, the peaks stand tall without drooping. Then, add vanilla essence and vinegar and whisk on low speed to combine. Gradually add caster sugar one tablespoon at a time—this slow addition helps dissolve the sugar so your pavlovas are glossy and smooth rather than gritty. Finally, whisk on high for 5 minutes until it’s thick, shiny, and holds stiff peaks. This step is crucial for that light but stable texture.

Step 2: Shaping and Baking Your Mini Pavlovas

Spoon six rounds of meringue onto each baking tray—try to keep them fairly uniform in size so they bake evenly. I like to smooth the tops lightly with a knife or the back of a spoon for a nice finish. Then reduce the oven temperature to 120ºC and bake for 50 minutes. You’re aiming for a pavlova that’s crisp on the outside but still a little soft inside, so don’t rush it! Once baked, turn off the oven and leave the pavlovas inside with the door slightly ajar to cool completely—this helps prevent cracks and keeps the inside tender.

Step 3: Making the Raspberry Sauce

While the pavlovas bake, pop your frozen raspberries and caster sugar into a microwave-safe jug. Microwave on high for 1 minute, then stir to break down the fruit. Repeat for another minute, stir again, and set aside to cool—this intensifies the flavor and creates a lovely sauce without much effort. You can store it in the fridge until you’re ready to serve.

Step 4: Preparing the Chocolate Ganache

Break the dark chocolate into small pieces and place in a heatproof bowl. Heat the cream in the microwave until piping hot—be careful not to boil. Pour the cream over the chocolate and let it sit for a few minutes to melt. Stir gently until smooth and glossy. If you still spot lumps, a quick zap in 30-second bursts with stirring does the trick. This ganache is rich and velvety and will be your pavlovas’ best friend.

Step 5: Assembling Your Mini Pavlovas

Once your mini pavlovas are completely cool, you’re ready to assemble! Start by spooning a bit of raspberry sauce on top, followed by a drizzle of warm chocolate ganache. Then add a generous dollop of whipped cream, scatter fresh raspberries over the top, and finish with a light dusting of icing sugar. I like to serve this immediately so the chocolate remains gooey and the pavlova crisp.

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Pro Tips for Making Mini Pavlovas with Raspberry Sauce Recipe

Ensure No Egg Yolk: Even the smallest bit of yolk can prevent your egg whites from whipping properly, so double-check your separation.
Add Sugar Slowly: Gradually adding sugar not only stabilizes but also creates that glossy, firm meringue texture.
Cool in Oven: Letting the pavlovas cool inside the oven with the door ajar keeps them from cracking and helps maintain softness inside.
Warm Ganache Before Serving: Chocolate ganache tastes heavenly when served warm—just microwave briefly if reheating from fridge.

How to Serve Mini Pavlovas with Raspberry Sauce Recipe

The dish shows a three-layer dessert on a white plate with a blue rim, placed on a white marbled surface with a red cloth with white dots underneath. The first layer is a round, light beige meringue base with a smooth but slightly cracked texture. The second layer is a thick dark red and shiny sauce that flows over the sides of the meringue. The third layer is a dollop of pale yellow cream sitting on top, with three fresh bright red raspberries arranged evenly on the cream. Some white powdered sugar is sprinkled lightly over the whole dessert and plate. Photo taken with an iphone --ar 2:3 --v 7 - Mini Pavlovas with Raspberry Sauce, Pavlova dessert, Raspberry sauce recipe, Elegant mini desserts, Easy pavlova ideas

Garnishes

I love topping my mini pavlovas with a handful of fresh raspberries—they add that perfect pop of freshness and color. A light dusting of icing sugar gives a pretty, snowy effect that’s perfect for presentation. Sometimes, I also sprinkle a few small mint leaves for a subtle herbal twist that brightens the whole dessert.

Side Dishes

Since these mini pavlovas are quite sweet and rich, I usually serve them alongside a simple green salad with a citrus vinaigrette to balance things out if it’s part of a larger meal. They also pair beautifully with a cup of freshly brewed coffee or a glass of sparkling wine for celebrations.

Creative Ways to Present

For special occasions, I like arranging the mini pavlovas on a beautiful platter with edible flowers sprinkled around the edges—it makes it feel super fancy! Another idea I’ve tried is layering crushed pavlovas in glasses with alternating layers of raspberry sauce, whipped cream, and ganache for an elegant pavlova trifle twist.

Make Ahead and Storage

Storing Leftovers

I recommend storing any leftover pavlova shells in an airtight container at room temperature—they’ll stay crisp for a couple of days. Once topped with cream and sauce, they’re best eaten immediately to avoid sogginess.

Freezing

I haven’t had great luck freezing assembled mini pavlovas because the meringue loses its crispness, but you can freeze the baked shells unassembled for up to a month. Just thaw them at room temperature before serving.

Reheating

If you store ganache and raspberry sauce in the fridge, gently reheat them in the microwave or on the stove until warm and pourable before assembling your pavlovas. This wakes up their flavors beautifully without changing texture.

FAQs

Can I use fresh raspberries instead of frozen for the raspberry sauce?

Yes, fresh raspberries work well, but frozen raspberries tend to break down easier when heated, creating a richer, more flavorful sauce. If using fresh, you might want to crush them gently and add a splash of water to help form the sauce.
How do I know when I’ve whisked the meringue enough?

You’ll know because the meringue will become glossy and thick. When you lift the whisk, the peaks should stand straight up and not flop over. Over-whisking can cause it to dry out, so keep a close eye near the end.
Can I prepare the mini pavlovas a day ahead?

Absolutely! You can bake the pavlova shells a day before and store them in an airtight container at room temperature. Just add the toppings right before serving to keep them fresh and the shells crisp.
How do I prevent my pavlovas from cracking?

Letting the pavlovas cool slowly in the oven with the door slightly open really helps prevent cracked shells. Avoid sudden temperature changes right after baking.

Final Thoughts

I absolutely love how this Mini Pavlovas with Raspberry Sauce Recipe always delivers a stunning dessert with minimal fuss. When I first tried making pavlovas, I was intimidated, but once I nailed this method, it became a staple for gatherings and special moments. If you’re looking for a dessert that’s light, beautiful, and bursting with flavor, you must try this—you’ll be amazed at how effortlessly impressive it is. I can’t wait for you to whip up your own batch and hear how much your friends and family rave about them!