Mini Pavlovas with Raspberry Cream and Fresh Berries

When I see this dessert I think summer, holidays, long desserts with friends and perhaps a bubbly or two… just as an accompaniment for the pavlovas of course. Happy days.

I love making this dessert because it is easy to make… looks impressive and it tastes divine!

My Take on the Recipe

I had to make 2 trips to the supermarket when gathering the ingredients for these pavs because the pomegranate was rotten, sigh. A perfect fruit was replaced quick smart and I headed home to once again start with the prep, no small feat on the week before Christmas! It took an age and a half to remove all the pops of seeds. I love them so it is always worth the effort… but it would have been nice to remember that they were stored safely in the fridge! Okay, the pavs were great, and it is be kind to yourself week, but they would have looked much more beautiful with the pomegranate. Mental note for next time!

Fresh fruit is best and our local supermarket had blueberries and strawberries but I had to use frozen raspberries… not the same but still good. Another good lesson in patience because not all items are available now. We have delays in transport, staff shortages, tough economy, etc, etc. Time to pivot and get on with it.

Make the meringues up to 3 days before you want to serve and store on a plate, cover with tin foil and leave it at room temperature on the bench or in the pantry.

Add your topping no more than 3 hours before you are ready to serve otherwise it might become soggy…

Store leftover pavs in the fridge, they might become soggy but it’s a delicious treat to have with ice cream the next day when your guests have gone.

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

🍓🍒🫐🥄🎂💖✨ ⋆₊˚⊹♡𓍢 ✨ ♡🥄🎂🍒🍓

Mini Pavlovas with Raspberry Cream & Summer Berries

Servings: Makes about 10
Prep Time: 20 mins
Cook Time: 45 mins
Difficulty: moderate
Rating: ★★★★★
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Light and crisp mini pavlovas topped with raspberry cream and juicy summer berries.

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Meringue base by Peter Gordon. Topping idea from Dish Magazine.

𝗡𝗼𝘁𝗲: Raspberry powder is available online from Fresh-As if you’d like to try it!

Ingredients

𝗠𝗲𝗿𝗶𝗻𝗴𝘂𝗲𝘀:

4 egg whites (at room temperature)
250g caster sugar
1½ Tbsp corn flour, sifted
2 tsp white vinegar

𝗥𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 𝗖𝗿𝗲𝗮𝗺:

300ml cream
100g sour cream
1 Tbsp icing sugar
2–3 tsp raspberry powder

𝗦𝘂𝗺𝗺𝗲𝗿 𝗕𝗲𝗿𝗿𝗶𝗲𝘀:

½ cup raspberry jam (seedless optional)
1 Tbsp lemon juice
1 cup each of blueberries, sliced strawberries, and raspberries
½ cup pomegranate arils

𝗧𝗼 𝗙𝗶𝗻𝗶𝘀𝗵:

¼ cup toasted sliced almonds

Directions

Preheat oven: 180°C fan bake. Line 2 trays with baking paper.
Whip egg whites: Beat until almost stiff. Gradually add sugar, one spoon at a time, beating well. Take about 10 minutes total.
Fold in extras: Gently fold in sifted cornflour and vinegar. Don’t overmix.
Spoon and shape: Drop meringue onto trays. Shape into rounds with a slight hollow in the middle.
Bake: Place in oven, reduce heat to 125°C, bake for 45 minutes. Turn oven off, leave pavs to cool completely inside.
Make cream: Whisk all ingredients until mixture holds shape. Chill until needed.
Prep berries: Warm jam and lemon juice until smooth. Toss with berries and pomegranate, then cool.
Assemble: Top pavs with raspberry cream, spoon over berries and juices, scatter with almonds and extra pomegranate.