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

Jump to Recipe· 4.6 from 674 reviews

If you’re in the mood for a dessert that’s light, elegant, and absolutely delicious, you’re going to love this Mini Pavlovas with Raspberry Sauce Recipe. I’ve made this recipe countless times, and every time it impresses—crispy on the outside, marshmallow-soft inside, with a tangy raspberry sauce and rich chocolate ganache that brings it all together. It’s the perfect treat for dinner parties, special occasions, or just when you want to feel fancy without too much fuss. Stick with me, and I’ll share all the tips and tricks to make sure yours come out picture-perfect!

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: Tart raspberry sauce pairs beautifully with the sweet, airy pavlova and rich chocolate ganache.
Impressive Yet Easy: It looks super fancy, but it’s surprisingly simple to make once you know the steps.
Texture Heaven: Crispy shell, soft inside, and creamy whipped topping—every bite is a delight.
Versatile and Make-Ahead Friendly: Sauce and ganache can be prepared in advance, so you’re not rushed on the day.

Mini Pavlovas with Raspberry Sauce Recipe - Recipe Step

Ingredients You’ll Need

These ingredients come together to create the magic of mini pavlovas with a fresh, fruity twist. You’ll want to use fresh eggs and good-quality chocolate to really make the flavors shine.

Mini Pavlovas with Raspberry Sauce Recipe - Ingredients

Egg whites: Make sure there’s no yolk mixed in; it helps the meringue whip up beautifully.
Caster sugar: It’s finer and dissolves better than regular sugar, essential for glossy meringue peaks.
Vanilla essence: Adds a subtle warmth to the meringue flavor.
White vinegar: It stabilizes the egg whites and helps maintain that perfect soft center.
Frozen raspberries: Perfect for making the tangy raspberry sauce without added wateriness.
Dark chocolate: Choose a good-quality chocolate for a rich, smooth ganache.
Cream (for ganache and whipped cream): Fresh cream for the ganache and extra for whipping adds a luscious texture.
Fresh raspberries: For garnishing, they add color and freshness.
Icing sugar: Lightly dusted at the end for a pretty, sweet finish.

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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 making these mini pavlovas just as they are, but don’t be afraid to tweak them to suit your taste or occasion! This recipe is a great base to experiment with.

Berry swaps: I once swapped raspberries for mixed berries—blueberries and blackberries—for a seasonal twist, and it was just as delightful.
Vegan option: If you want to make a vegan pavlova, aquafaba (the liquid from a can of chickpeas) can be whipped instead of egg whites—though the texture differs slightly.
Nutty crunch: Try sprinkling toasted chopped pistachios or almonds on top for an extra crunch that my family can’t get enough of.
Flavor infusions: Add a splash of almond extract instead of vanilla for a new flavor dimension.

How to Make Mini Pavlovas with Raspberry Sauce Recipe

Step 1: Whip Those Egg Whites to Perfection

Start by preheating your oven to 170ºC (fan bake is best) and lining two baking trays with non-stick baking paper. Then, add your egg whites to a clean, grease-free bowl—any fat can stop the whites from whipping properly. Whisk on high speed until they form stiff peaks. Here’s a little trick I learned: make sure no yolk sneaks in, or your meringue won’t fluff up as it should. Once stiff, mix in the vanilla essence and vinegar, then gradually add caster sugar, a tablespoon at a time on medium speed. Be patient—this slow addition helps the sugar dissolve completely, giving you that glossy, stable meringue.

Step 2: Shape and Bake Your Mini Pavlovas

Spoon six rounds of the meringue onto each baking tray, smoothing the tops gently with a knife or the back of a spoon. Once styled, drop your oven temperature down to 120ºC and bake for 50 minutes. The pavlovas will be crisp to the touch but still soft inside. When time’s up, turn off the oven and prop the door open slightly so they cool gradually—this is where I saw my mini pavlovas avoid cracking and keep their perfect texture.

Step 3: Make the Raspberry Sauce

Pour frozen raspberries and caster sugar into a microwave-safe jug. Microwave on high for 1 minute, stir, then microwave for another minute and stir again. Let it cool, then pop the sauce in the fridge until you’re ready to serve. I love how this quick microwave method keeps the vibrant raspberry flavor without thinning out the sauce too much.

Step 4: Prepare the Chocolate Ganache

Break your dark chocolate into a heatproof bowl. Warm the cream until it’s piping hot, then pour over the chocolate. Let it sit for a few minutes, then stir until silky smooth. If you see lumps, pop it back in the microwave in 30-second bursts, stirring until perfect. The warm ganache is such a luxurious finish on the pavlovas, and it’s easy to make ahead and reheat gently when needed.

Step 5: Assemble and Serve

Top each mini pavlova with a dollop of whipped cream, a generous spoonful of raspberry sauce, a drizzle of warm chocolate ganache, and fresh raspberries. Finish with a light dusting of icing sugar right before serving—this always looks like a professional touch. Trust me, this combination will have your guests asking for seconds.

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Pro Tips for Making Mini Pavlovas with Raspberry Sauce Recipe

Ensure Bowl and Whisk Are Spotless: Any grease will ruin your egg whites’ ability to whip properly—I learned this the hard way once, and the meringue just refused to stiffen.
Add Sugar Slowly: Patience here means you’ll end up with a gorgeous glossy meringue that holds its shape without weeping or cracking.
Cool Pavlovas Gradually: Leaving the oven door ajar keeps the temperature steady and prevents cracks or collapse as they cool—a neat trick I discovered after a few failures.
Microwave Sauce and Ganache Carefully: Stir often to avoid scorching; small microwaves can make hot spots, so go slow and steady.

How to Serve Mini Pavlovas with Raspberry Sauce Recipe

Mini Pavlovas with Raspberry Sauce Recipe - Serving

Garnishes

I always use fresh raspberries on top because they add bursts of freshness and beautiful color contrast. A light dusting of icing sugar is my secret to making them look bakery-fresh. Sometimes, I sprinkle chopped mint leaves for a subtle herbal lift—so good!

Side Dishes

Pair these mini pavlovas with a crisp glass of sparkling wine or a fresh fruit salad to complement the bright raspberry notes. For a cozy night in, a cup of good black tea or coffee balances the sweetness perfectly.

Creative Ways to Present

For special occasions, I’ve served mini pavlovas in individual glass bowls layered with raspberry sauce and cream for a stunning parfait look. You can also pipe the meringue into delicate nests and fill with colorful berries for a whimsical twist that wows at bridal showers or holiday gatherings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers—highly unlikely, but it happens!—store pavlovas in an airtight container at room temperature for up to one day. Once topped with sauces and cream, it’s best to finish them the same day because the meringue will soften.

Freezing

I’ve frozen plain mini pavlovas (before topping) successfully by wrapping them well in cling film and placing them in a freezer bag. When you’re ready, thaw gently at room temperature. The texture remains surprisingly close to freshly baked.

Reheating

While pavlovas aren’t usually reheated, if you’ve frozen your chocolate ganache, you can gently warm it in the microwave in short bursts and stir to restore that silky texture. The raspberry sauce tastes best cold or room temperature.

FAQs

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

Absolutely! Fresh raspberries work great, especially in the summer. Just warm them gently with sugar as directed, but be careful as they release more liquid which can thin the sauce slightly. You can simmer it a bit longer to thicken if necessary.
What if my meringue isn’t stiff or glossy?

This usually happens if there’s fat or yolk in the whites or if the sugar is added too quickly. Make sure your mixing bowl is spotless and add sugar slowly. You can also try whisking a bit longer on high speed to achieve those stiff, glossy peaks.
How do I prevent pavlovas from cracking?

Gradual cooling is key. Turn off the oven once baked and leave the door ajar to let pavlovas cool slowly—this prevents rapid temperature changes that cause cracks.
Can I make this recipe gluten-free?

Yes! Pavlovas naturally don’t have gluten since they’re made with just egg whites and sugar. Just double-check your vanilla essence and any additional toppings are gluten-free.

Final Thoughts

This Mini Pavlovas with Raspberry Sauce Recipe has become a total favorite in my kitchen because it balances simplicity with wow-factor so beautifully. I love watching people’s faces light up at the first bite—there’s just something magical about the combination of textures and flavors. If you’ve never made pavlova before, don’t be intimidated! Follow these steps, trust the process, and I promise you’ll end up with a dessert that’s as stunning as it is delicious. Go ahead, treat yourself and your loved ones—you deserve it.