Raspberry Mini Pavlovas
User Reviews
5
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Prep Time
25 mins
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Cook Time
55 mins
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Additional Time
1 hr
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Total Time
2 hrs 20 mins
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Servings
8 people
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Calories
316 kcal
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Course
Dessert
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Cuisine
North American, Russian, Canadian
Raspberry Mini Pavlovas
Description
The Raspberry Mini Pavlovas recipe combines light, airy meringue shells made from egg whites, sugar, and a touch of lemon juice with a rich raspberry coulis and fresh whipped cream. The coulis is made by simmering raspberries with sugar and Amaretto until softened, then chilled. The meringue is carefully whipped to soft peaks before adding sugar gradually, then baked at a low temperature to achieve a crisp exterior with a tender center. The whipped cream is sweetened and cold, complementing the tartness of the coulis and the bright fresh raspberries used both inside and as a topping. This layered dessert highlights the fresh, slightly tart raspberry flavor alongside the sweetness of meringue and cream.
The meringue offers a delicate crunch, softening slightly with the cream and coulis for a balanced texture. The tangy raspberry sauce adds brightness, cutting through the sweetness. The dessert is assembled by placing a meringue shell, topping with whipped cream, drizzling coulis, and garnishing with raspberries and a dusting of icing sugar.
This recipe is suited for occasions where a refined, fruity dessert is desired and allows some make-ahead preparation with the coulis and meringue shells. The slight almond note from the Amaretto in the coulis adds a subtle dimension. Overall, these mini pavlovas provide a nicely balanced and visually appealing sweet treat.
Ingredients
Raspberry coulis
- 250 g raspberry fresh or frozen
- ¼ cup sugar
- ½ tablespoon amaretto
Meringue
- 300 g icing sugar
- ½ teaspoon corn starch
- 6 egg white
- 5 ml lemon juice around 1 tsp
Whipped cream
- 1 cup heavy cream cold
- 3 tablespoon icing sugar
Toppings
- raspberries fresh
- icing sugar
Instructions
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.
Notes
- Substitute icing sugar with a keto-friendly sugar replacement to make this dessert suitable for low-carb diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 50mg | 2% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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