Description
Delight in these elegant Mini Pavlovas topped with a luscious raspberry sauce, rich dark chocolate ganache, and fresh whipped cream. Crisp on the outside yet soft inside, these individual meringue desserts are perfect for special occasions or a sophisticated treat.
Ingredients
Scale
Meringue
- 6 egg whites
- 1.5 cups (320g) caster sugar
- 2 tsp vanilla essence
- 1 tsp white vinegar
Raspberry Sauce
- 2 cups frozen raspberries
- 2 Tbsp caster sugar
Chocolate Ganache
- 120g dark chocolate
- 200ml cream
Toppings
- 300ml cream, whipped
- 125g fresh raspberries
- 2 Tbsp icing sugar
Instructions
- Preheat and Prepare: Pre-heat your oven to 170ºC fanbake and line two baking trays with non-stick baking paper for easy release of the pavlovas.
- Whisk Egg Whites: Place the egg whites in an electric mixer bowl and whisk on high speed until stiff peaks form, creating the perfect base for your meringue.
- Add Flavors and Sugar: Incorporate vanilla essence and white vinegar into the egg whites by whisking slowly. Gradually add caster sugar, one tablespoon at a time, whisking on medium and then high speed for 5 minutes until the mixture becomes stiff and glossy.
- Shape Pavlovas: Spoon six generous rounds of meringue onto each baking tray. Smooth the tops gently with a knife for an attractive finish.
- Bake: Reduce oven temperature to 120ºC and bake the pavlovas for 50 minutes until they are crisp to the touch.
- Cool in Oven: Turn off the oven and allow the pavlovas to cool completely inside with the door slightly ajar to prevent cracking.
- Prepare Raspberry Sauce: Combine frozen raspberries and caster sugar in a glass jug. Microwave on high for 1 minute, stir, then microwave for another minute and stir again. Set aside to cool and refrigerate until serving.
- Make Chocolate Ganache: Break dark chocolate into a heatproof bowl. Microwave cream until piping hot and pour it over the chocolate. Let stand for a few minutes, then stir until smooth, microwaving in 30-second bursts if needed to remove lumps.
- Assemble and Serve: Top each pavlova with raspberry sauce, warm chocolate ganache, a dollop of whipped cream, fresh raspberries, and a delicate dusting of icing sugar.
- Storage Tips: The chocolate ganache can be made ahead and refrigerated once cooled. Reheat gently before serving for best texture and flavor.
Notes
- Use room temperature egg whites for better volume when whipping.
- Ensure sugar is added gradually to achieve a smooth, glossy meringue.
- Cooling pavlovas in the turned-off oven prevents cracks and helps maintain crispness.
- Raspberry sauce can be prepared in advance and refrigerated to save time.
- Reheat chocolate ganache gently to preserve its silky texture without scorching.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 230 kcal
- Sugar: 20 g
- Sodium: 35 mg
- Fat: 12 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
