Mini Pavlovas with Raspberry Sauce

These individual Mini Pavlovas are perfect for a special occasion. Served with delicious chocolate ganache and a quick raspberry sauce.

I love pavlova and I love them even more when I get one to myself, this recipe will feed a crowd and makes 12 Mini Pavlovas. The combo with raspberry sauce, whipped cream and a warm chocolate ganache will be sure to be a hit with your guests. Mini pavlovas are quicker to bake and perfect for individual servings - but if you want to try one big Pavlova, check out my Super-sized Berry Pavlova or for different flavours, my Mini Tropical Pavlovas for a fresh, summery and light twist.

Some people find Pavlova quite daunting to make but it only takes a few ingredients and the mixer will do all of the work. I chose to use dark chocolate for my sauce but you could swap to milk or white chocolate too. They would look stunning on the Christmas table.

Ingredient notes:

• Eggs: The absolute foundation of a good pavlova. They're what give it that signature light, airy texture.
• Sugar: When added gradually, sugar helps strengthen the whipped egg whites, creating a thick, glossy mixture that holds its shape. It's what gives them their signature texture and sweetness.
• Cream: Pavlovas are quite sweet, and cream helps mellow that sweetness, creating a more balanced dessert. It also acts as a smooth base for The fresh berries.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Pre-heat oven to 170ºC fanbake and line two trays with non-stick baking paper. Add egg whites to the bowl of an electric mixer and whisk on high speed until stiff peaks form.

Add vanilla essence and vinegar then whisk again on a slow speed. Turn speed up to medium and gradually add the caster sugar one tablespoon at a time. Whisk on high for 5 minutes or until stiff and glossy. Spoon 6 rounds of meringue onto each baking tray and smooth the top of each one with a knife.

Reduce the oven temperature to 120°C and bake for 50 minutes or until crisp to the touch. Turn off the oven and cool the mini pavlovas completely with the door ajar.

Raspberry Sauce: Add frozen raspberries and caster sugar to a glass jug, microwave on high for 1 minute then stir. Microwave for another minute then stir again. Set aside to cool then store in the fridge until ready to serve.

Chocolate Ganache: Break up chocolate into a heatproof bowl, microwave the cream until piping hot. Pour hot cream over the chocolate and leave it for a few minutes. Stir the chocolate and cream together until smooth. Serve on top of the pavlovas while still warm. 

Serve topped with raspberry sauce, chocolate ganache, whipped cream, fresh raspberries and a sprinkle of icing sugar. 

Storage:

Store the plain pavlova base in an airtight container at room temperature. Once topped with ganache, cream and fruit, it's best eaten straight away or kept in the fridge for up to three days.

Freezing is not recommended, as the texture can change and become sticky once defrosted.

Top tips:

Use room temperature eggs! They will whip up to a greater volume, giving you a lighter, more stable meringue.

Avoid opening the oven door while baking, as sudden temperature changes can cause cracking.

Related Recipes:

Made this recipe?
Please click on the stars below to rate it or, write a review!

---

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya

---