These mini raspberry pavlovas are so easy to make. Crispy outer shell, marshmallow inside and topped with white chocolate whipped cream and drunken raspberries. That’s right, those raspberries are covered in a gorgeous, sweet rosé wine reduction!
My favourite thing about these mini pavlovas is first, they’re super cute! I mean who doesn’t want an individual little parcel of yumminess? The flavour is gorgeous. It’s so floral and the berries help cut through the sweetness of the pavlovas. But I have to say, my favourite thing is the crispy outside of the pavlovas and the marshmallow like inside. Yum!
It’s so gorgeous. To me, it tastes like what I imagine being at the Melbourne Cup Carnival would be like.
- Berry deliciousness from the fresh berries soaked in rosé syrup
- Sweet marshmallow like pavlova with a crispy outside
- Notes of floral flavours from the rosé wine
I can’t have alcohol, what else can I use?
Just to clarify, this wine is cooked so the alcohol is cooked out. If you can’t have alcohol at all or are pregnant and don’t want to risk it, you can use:
- Apple juice
- Cranberry Juice
- Pomegranate Juice
- Grape juice
Look, some pavlovas are going to crack. In fact, most are. But there are ways to stop them from collapsing. Actually, one simple way. Let them cool in the oven after their 1-hour baking time. If you allow them to cool in the oven, slowly, they’re less likely the collapse. The outside dries out a little more, leaving it crispy, and the inside stays marshmallow like.
You also don’t want to open the oven door at any time during the baking process. Opening the oven can cause them to collapse. I mean, they’re still going to taste the same, but they won’t look as pretty.
For The Raspberry coulis
- 1/2 tablespoon amaretto
- 250 g raspberries fresh or frozen
- 1/4 cup of sugar
For The Meringue
- 5 ml lemon juice around 1 teaspoon
- 1/2 teaspoon corn starch
- 6 egg whites
- 300 g icing sugar
For The Whipped cream
- 3 tablespoon icing sugar
- 1 cup cold heavy cream
For The Toppings
- Icing sugar
- Fresh raspberries
To make raspberry coulis:
Combine the raspberries in a saucepan with the sugar and the Amaretto and heat, stirring, until the raspberries break down and get soft, about 10 minutes. Keep it in the fridge until you have everything ready to build the pavlovas.
To make meringue:
- Preheat the oven at 255F.
- Separate egg whites from egg yolks (you can use the egg yolks to make lemon curd). In a medium bowl, whisk together icing sugar and cornstarch. Add the egg whites to your electric mixer bowl and whisk on medium speed (4-6) until it reaches a foamy stage. At this stage, you can add the lemon juice. Continue whipping.
- When the egg whites are at soft peak stage, lower the speed to medium-low (3), and add the sugar mixed with the cornstarch, 1 – 2 tablespoon at a time. Scrape down the sides of the bowl at least once while adding the sugar. Do not rush this process. This can take about 10 -15 minutes. Continue whipping. Once all the sugar is added, increase the speed to medium (4), and whisk the egg whites just until the sugar has completely dissolved, and the egg whites are thick and glossy and hold their shape well.
- While your egg whites are in the electric mixer, cover your tray with parchment paper. You can draw the size of the pavlova or just do it without a measurement. We recommend a 9cm circle per pavlova, which is the size of a 1-cup ramekin. Using a clean spoon, scoop the meringue from the bowl and fill the inside of your drawn circles, or shape a circle freehand. Pile the meringue in the middle of the drawn circle – you should end up with a dome.
- Using an offset spatula, spread the meringue mix to fill the drawn circle on the parchment paper.
- Bake the pavlovas for 40-45 minutes. Do not open the oven door during this time. After 40-45 minutes, open the oven and check if the pavlovas are hard on the outside. If they are, turn off the oven and open the door just a crack. Leave the pavlovas inside the oven to cool around 30 min.
To make whipping cream:
In the bowl of an electric mixer, whisk the cream and icing sugar until you have a soft chantilly. Keep it in the fridge until you have everything ready to build the pavlovas.
To assemble the raspberry mini pavlovas:
Assemble the pavlovas just before serving. Put a generous tablespoon of whipped cream in the center of each meringue. Drizzle generously with raspberry sauce, top with a few raspberries and finish with icing sugar.