Description
Delight in these elegant Mini Pavlovas topped with a tangy raspberry sauce, rich dark chocolate ganache, and freshly whipped cream. This recipe produces crisp, glossy meringue shells that are light and airy inside, perfect for a sophisticated dessert that’s sure to impress at any gathering.
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 Oven: Preheat the oven to 170ºC fanbake mode and line two baking trays with non-stick baking paper for the meringues.
- Whip Egg Whites: Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form to create a stable base for the pavlovas.
- Add Flavor and Sugar: Incorporate vanilla essence and white vinegar by whisking at slow speed, then gradually add caster sugar one tablespoon at a time while gradually increasing speed to medium and finally whipping on high for 5 minutes until the mixture is stiff, glossy, and smooth.
- Form Meringue Rounds: Spoon six rounds of the meringue mixture onto each lined baking tray and smooth their tops gently with a knife to shape them evenly.
- Bake Pavlovas: Lower the oven temperature to 120ºC and bake the meringues for 50 minutes until they are crisp on the outside but still have a delicate texture inside.
- Cool Pavlovas: Turn off the oven and leave the door slightly open to allow the pavlovas to cool completely inside, helping prevent cracks.
- Prepare Raspberry Sauce: Combine frozen raspberries and caster sugar in a glass jug and microwave on high for 1 minute, stir, and microwave for another minute, then set aside to cool before refrigerating until serving.
- Make Chocolate Ganache: Break the dark chocolate into a heatproof bowl. Heat cream in the microwave until it is piping hot, then pour it over the chocolate and let it sit for a few minutes before stirring until smooth. If needed, microwave briefly in 30-second bursts to fully incorporate the chocolate.
- Assemble and Serve: Top each pavlova with the raspberry sauce, warm chocolate ganache, a dollop of whipped cream, fresh raspberries, and a light dusting of icing sugar for an impressive presentation.
- Storage Tips: You can prepare the chocolate ganache ahead of time and store it in the fridge. Reheat before serving to maintain its luscious texture.
Notes
- Ensure egg whites are free from any yolk to achieve stiff peaks and perfect meringue consistency.
- Gradually adding sugar while whisking is crucial to developing a shiny and stable meringue.
- Cooling pavlovas in the oven with the door ajar prevents sudden temperature changes that could cause cracking.
- Use fresh raspberries for topping to add texture and freshness contrast to the smooth sauces and cream.
- The chocolate ganache can be made in advance and gently reheated to save time before serving.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 275
- Sugar: 30g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
