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Pink Mini Pavlova with Raspberries Recipe

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4.3 from 59 reviews

  • Author: Ava
  • Total Time: 2 hours (including cooling time)
  • Yield: 2 servings
  • Diet: Low Fat

Description

This Pink Mini Pavlova dessert is a delicate and elegant meringue-based treat featuring a crisp crust and soft marshmallow-like interior. Gently flavored with optional powdered food coloring for a lovely pink hue, it is topped with sugar-free whipped cream and fresh raspberries, making it a light yet indulgent dessert perfect for special occasions or afternoon tea.

Ingredients

Meringue

  • 60 g Egg whites (whites of 2 eggs, approx.)
  • 120 g Super fine sugar
  • 1/2 teaspoon Cream of tartar (optional)
  • 1 teaspoon Corn starch (optional)
  • Powdered food coloring (optional)
  • 1/2 teaspoon White vinegar (optional)

Decoration

  • Sugar-free whipped cream
  • Fresh raspberries

Instructions

  1. Prepare Equipment: Ensure all bowls, beaters, and utensils are perfectly clean and dry to prevent any fat or yolk from interfering with the meringue’s formation. Arrange everything before starting.
  2. Make Superfine Sugar: If you don’t have superfine sugar, pulse regular granulated sugar in a food processor for a few seconds to achieve a finer texture.
  3. Preheat Oven: Preheat your oven to 100°C (212°F) and line a baking tray with parchment paper or use a silicone baking mat. Confirm your oven temperature accuracy using a digital oven thermometer if available.
  4. Start Whisking Egg Whites: Whisk room temperature, fresh egg whites in a stand mixer with cream of tartar (optional) on low speed for a few minutes until bubbly and soft peaks begin to form.
  5. Add Acid: Add white vinegar or lemon juice (if using) to stabilize the meringue.
  6. Add Sugar Gradually: With the mixer on medium-high speed, slowly add superfine sugar one tablespoon at a time allowing it to fully dissolve into the egg whites.
  7. Whisk to Stiff Peaks: Continue whisking at high speed until the meringue looks glossy and forms stiff peaks. Test by rubbing a bit between fingers to ensure sugar grains have dissolved. Add powdered food coloring now and whisk for an additional 15 seconds to incorporate color evenly.
  8. Fold in Cornstarch: Gently fold in cornstarch using a rubber spatula, being careful not to deflate the meringue. This step helps give the pavlova its marshmallow interior.
  9. Pipe Meringue Shapes: Pipe two 10 cm diameter disks on the lined baking tray. Then pipe additional meringue around the edges forming a ring, shaping with an offset spatula to create a shallow center well for the filling.
  10. Bake: Bake in the oven at 85°C to 90°C (185°F to 194°F) for 90 minutes. Keep the oven door closed throughout baking to maintain steady temperature.
  11. Cool in Oven: Once done baking, slightly open the oven door and allow the pavlova to cool completely inside the oven for a few hours to prevent cracking.
  12. Decorate and Serve: Fill the cooled pavlova center with sugar-free whipped cream and fresh raspberries before serving. The less sugary filling balances the sweetness of the meringue perfectly.

Notes

  • Ensure all equipment is grease-free to achieve proper meringue volume.
  • Room temperature egg whites whisk better than cold ones.
  • Slowly adding sugar allows it to dissolve fully, giving a smooth glossy meringue.
  • Do not open the oven door while baking to avoid temperature fluctuations causing cracks.
  • Allow pavlova to cool in the oven gradually to maintain its texture.
  • Use sugar-free whipped cream to keep the dessert light and not overly sweet.
  • Piping creates an elegant shape and a well to hold the filling.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://quickandsweetrecipes.com/pink-mini-pavlova-with-raspberries-recipe/