Mini Pavlovas with Berries

Celebrations of love call for a sweet treat! These Mini Pavlovas with Red Berries are the perfect dessert for Valentine’s Day, bringing together the airy texture of meringue with the freshness of berries.

Let the romance unfold, one bite at a time!

Ingredients (serves 6)

For the mini pavlovas
120g egg whites (4 large eggs) at room temperature
220g sugar
A pinch of salt
1 tsp vanilla extract or vanilla bean paste
1 tsp apple cider vinegar
1 tsp cornstarch

For the topping
200ml whipping cream (min. 35% fat), very chilled
200g raspberries
Other berries (blueberries, strawberries, redcurrants, etc.)
Chilli pods (for a cheeky twist!)
Fresh mint leaves

Kitchen tap RODI Line MN 1022 — Tap Line MN 1022 & Bamboo Chopping Board

Method

First, preheat the oven to 130 °C.
Next, draw six heart shapes (9x 8.5cm) on a baking paper sheet, leaving space between each. Flip the paper over and place it on a baking tray.

Whisk the egg whites with a pinch of salt. Once soft peaks form, gradually add the sugar while continuing to whisk.
Add the vanilla extract.
When the meringue is glossy and holds stiff peaks, add the vinegar and cornstarch and whisk for a few more seconds.

Dab a little meringue onto the corners of the baking paper to stick it to the tray.
Then, transfer the meringue into a piping bag and carefully pipe heart shapes, filling in the outlines you drew.

Bake for 45-50 minutes. When done, check if the mini pavlovas lift easily from the paper using a spatula. If so, turn off the oven and let them cool inside with the door closed.

Meanwhile, prepare the raspberry coulis: heat 150g raspberries in a saucepan with a tablespoon of sugar. Let it simmer until it thickens.
Then, blend, strain, and allow to cool.
Before serving, whip the cream into soft peaks.

To assemble the mini pavlovas:
Spoon a little whipped cream onto each mini pavlova, and decorate it with fresh berries and a chilli pod for a cheeky twist!
Drizzle some raspberry coulis over the top and finish with fresh mint leaves.

Serve with extra coulis and whipped cream on the side.

Tip: If serving later, store them in an airtight container once fully cooled.