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Raspberry Mini Pavlovas Recipe

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3.8 from 57 reviews

  • Author: Ava
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Raspberry Mini Pavlovas are light and crispy meringue nests topped with a luscious whipped cream and a vibrant raspberry coulis. These elegant individual desserts offer a delicate balance of sweet and tart flavors, perfect for special occasions or a delightful treat. The pavlovas are baked to a crisp exterior with a soft marshmallow-like center, complemented by fresh raspberries and a hint of amaretto in the sauce.

Ingredients

Raspberry Coulis

  • 250 g raspberries (fresh or frozen)
  • ¼ cup sugar
  • ½ tbsp amaretto

Meringue

  • 300 g icing sugar
  • ½ tsp corn starch
  • 6 egg whites
  • 5 ml lemon juice (around 1 tsp)

Whipped Cream

  • 1 cup cold heavy cream
  • 3 tbsp icing sugar

For Garnish

  • Fresh raspberries
  • Icing sugar for dusting

Instructions

  1. Make Raspberry Coulis: Combine raspberries, sugar, and amaretto in a saucepan over medium heat. Stir frequently until raspberries break down and soften, about 10 minutes. Remove from heat and refrigerate until ready to use.
  2. Preheat Oven: Set oven to 255°F (125°C) to prepare for baking the pavlovas.
  3. Prepare Meringue Ingredients: Separate the egg whites from yolks (save yolks for another use). In a medium bowl, sift together icing sugar and corn starch.
  4. Whip Egg Whites: Place egg whites in an electric mixer and whisk at medium speed until foamy. Add lemon juice at this foamy stage and continue whipping.
  5. Add Sugar Mixture: When soft peaks form, reduce speed to medium-low and add the sugar and corn starch mixture gradually, 1-2 tbsp at a time. Scrape sides of bowl often. Continue whipping for 10-15 minutes until sugar is dissolved and meringue is thick, glossy, and holds stiff peaks.
  6. Shape Pavlovas: Line baking tray with parchment paper. Using a spoon, place meringue into 9 cm diameter circles (or drawn rounds) on the parchment paper, piling the meringue into a dome shape in the center. Use an offset spatula to spread and shape the edges.
  7. Bake: Bake pavlovas for 40-45 minutes without opening the oven door to maintain temperature and structure. After baking, check that the exterior is crisp. Turn off the oven and crack the door open, leaving the pavlovas inside to cool for about 30 minutes.
  8. Make Whipped Cream: Whisk cold heavy cream and icing sugar in a mixer until soft peaks form. Refrigerate until ready to assemble.
  9. Assemble Pavlovas: Just before serving, place a generous tablespoon of whipped cream in the center of each meringue. Drizzle with raspberry coulis, top with a few fresh raspberries, and dust lightly with icing sugar.

Notes

  • Do not open the oven door during the first 40-45 minutes of baking to prevent the pavlovas from cracking.
  • Use fresh or frozen raspberries for the coulis; if using frozen, no need to thaw first.
  • Save egg yolks from the meringue for recipes like lemon curd to reduce waste.
  • Make pavlovas ahead and store in an airtight container once cooled to keep crispness before assembling.
  • Serve assembled pavlovas immediately after adding whipped cream to keep meringue crisp.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://quickandsweetrecipes.com/raspberry-mini-pavlovas-recipe/