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  1. Home
  2. pavlova recipe

Mini Raspberry Pavlovas

Every day's a good day for a pav! Try this cracker version, perfect for individual dinner party desserts! - by Amy Sinclair
  • 14 Mar 2019
Mini Raspberry Pavlovas
Serves 4
Proudly supported by

You can't get more Aussie than a pav, right?! 

Ingredients

280g (10oz) caster sugar

5 free-range egg whites

TO SERVE

100g (31/2 oz) white chocolate, melted

250ml (9fl oz) double cream, whipped

350g (12 oz) fresh raspberries

icing sugar, for dusting

4 mint sprigs, to garnish

Method

  1. Preheat the oven to 120oC/250oF/gas mark 1/2 , and cover a large tray with nonstick baking parchment. In a pan, boil 100ml (31/2 fl oz) water and the sugar to the soft ball stage (115oC/239oF). Remove from the heat.

  2. Whisk up the egg whites in a food mixer bowl, and pour in the liquid sugar while still beating. Keep on beating until the mixture is cool. Spoon the mixture on to the tray, and spread it out into four circles. Using a spoon, mould the centres into a pavlova shape, with an indentation. Place the tray in the oven and cook for 3–4 hours, or overnight.

  3. Remove from the oven, cool, then arrange on a plate. Spread the melted white chocolate across the top of each meringue (this will stop the cream softening it). Leave to set.

  4. Fill the indentation with double cream, top with raspberries, a little dusting of icing sugar and a sprig of mint, and serve.

  • pavlova recipe
  • pudding recipe
  • easy dessert recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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