Raspberry Mini Pavlova

How to Make

Raspberry mini pavlovas are the most romantic dessert: fragile, blushing pink, and quivering with delicious promises.

Raspberry coulis – 250 g raspberries fresh or frozen – ¼ cup of sugar – ½ tablespoon amaretto Meringue – 300 g icing sugar – ½ teaspoon corn starch – 6 egg whites – 5 ml lemon juice around 1 teaspoon

Whipped cream – 1 cup cold heavy cream – 3 tablespoon icing sugar Toppings – Fresh raspberries – Icing sugar

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.

To make raspberry coulis: 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: Put a generous tablespoon of whipped cream in the center of each meringue. 

Drizzle generously with raspberry sauce

Top with a few raspberries

Finish with icing sugar.