Olive Magazine
Mini Pavlova Recipe with Raspberry Syrup

Mini pavlovas

Published: June 22, 2019 at 10:19 am
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 6

Go old-school with these mini pavlovas, raised above and beyond with white chocolate cream and rosé raspberry syrup

Nutrition:
NutrientUnit
kcal683
fat41.1g
saturates25.4g
carbs64g
sugars63.7g
fibre1.7g
protein4.8g
salt0.2g
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Make these dainty mini pavlovas, then check out our classic pavlovastrawberry pavlovaBaileys chocolate pavlova, and more pavlova recipes.

*This recipe is gluten-free according to industry standards

Ingredients

  • 3 egg whites
  • 150g caster sugar
  • ½ tsp cornflour
  • ½ tsp white wine vinegar

WHITE CHOCOLATE CREAM

  • 100g white chocolate, broken into pieces
  • 400ml double cream

ROSÉ SYRUP

  • 300ml rose wine
  • 150g caster sugar
  • 300g raspberries

Method

  • STEP 1
    Line two baking sheets with baking paper and draw 3 x 10cm circles on each piece of paper. 
  • STEP 2
    Heat the oven to 170C/fan 150C/gas 3. Put the egg whites into a large, clean bowl and use electric beaters to whisk to firm peaks. Add the sugar 1 tbsp at a time, while whisking, until the mixture holds stiff peaks and is shiny and glossy. Carefully whisk in the cornflour and vinegar. 
  • STEP 3
    Divide the mixture between the 6 circles on the baking paper, then use a dessertspoon to make into rounds with nests in the middle. Put into the oven and immediately turn the temperature down to 150C/fan 130C/gas 2 and cook for 40 minutes, then turn the oven off and leave inside to cool for 1 hour. Move onto a wire rack to cool completely. 
  • STEP 4
    For the white chocolate cream, put the white chocolate and 150ml of the cream into a small pan and gently heat until all of the chocolate has melted. Pour into a bowl, cover the surface with clingfilm and chill until cool and thickened. 
  • STEP 5
    For the rosé syrup, put the wine and sugar into a small pan, and simmer until reduced and syrupy. Leave for 15 minutes to cool, stir in the raspberries, then leave to cool completely. 
  • STEP 6
    To finish the white chocolate cream, whip the remaining cream to soft peaks, then gently fold in the white chocolate ganache, whisking again to thicken, if needed. 
  • STEP 7
    Put the meringues onto plates, spoon on some cream, then finish with the rosé syrup and raspberries. 

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