Mini Raspberry Pavlovas

These mini raspberry pavlovas are so easy to make. Crispy outer shell, marshmallow inside and topped with white chocolate whipped cream and drunken raspberries. That’s right, those raspberries are covered in a gorgeous, sweet rosé wine reduction!

My favourite thing about these mini pavlovas is first, they’re super cute! I mean who doesn’t want an individual little parcel of yumminess? The flavour is gorgeous. It’s so floral and the berries help cut through the sweetness of the pavlovas. But I have to say, my favourite thing is the crispy outside of the pavlovas and the marshmallow like inside. Yum!

What do the Mini Raspberry Pavlovas taste like?

It’s so gorgeous. To me, it tastes like what I imagine being at the Melbourne Cup Carnival would be like.

• Notes of floral flavours from the rosé wine
• Berry deliciousness from the fresh berries soaked in rosé syrup
• Sweet marshmallow like pavlova with a crispy outside

I can’t have alcohol, what else can I use?

Just to clarify, this wine is cooked so the alcohol is cooked out. If you can’t have alcohol at all or are pregnant and don’t want to risk it, you can use:

• Grape juice
• Apple juice
• Pomegranate Juice
• Cranberry Juice

Baking tips!

Look, some pavlovas are going to crack. In fact, most are. But there are ways to stop them from collapsing. Actually, one simple way. Let them cool in the oven after their 1-hour baking time. If you allow them to cool in the oven, slowly, they’re less likely the collapse. The outside dries out a little more, leaving it crispy, and the inside stays marshmallow like.

You also don’t want to open the oven door at any time during the baking process. Opening the oven can cause them to collapse. I mean, they’re still going to taste the same, but they won’t look as pretty.

Help Nick! My mini raspberry pavlovas are brown!

It’s probably because the oven temperature was too high. But Nick, I used the same temperature you listed in the recipe? Yeah, but every oven is different. Mine for example runs hotter than the dial says. That’s why I have an oven thermometer. It helps me make sure my oven temperature is accurate so I can get the best results with my baked goods. This is especially important for things like my french macarons which you can check out here!!

What you need to make the Mini Raspberry Pavlovas

Pavlovas

Egg whites – make sure your egg whites are at room temperature. It’s also important that when separating your egg whites, you don’t get any egg yolk in the whites. One way to ensure this doesn’t happen is to separate each egg in a cup before adding to your mixing bowl.

Caster sugar – it’s important you use caster sugar in this recipe. It’s finer which means it dissolves into the egg whites without you risking overmixing the meringue.

Corn starch & White vinegar – combining these two ingredients and adding them in the final 30 seconds of mixing helps give your pavlovas a marshmallow like inside.

White Chocolate Whipped Cream

White chocolate – use white cooking chocolate here.

Heavy whipping cream – this cream must have at least 30% fat content. You also want to make sure it is chilled and straight out of the fridge.

Rosé Syrup

Rosé wine – the cheapest one you can find is fine! For alcohol free alternatives see the options listed above.

Granulated sugar – regular granulated sugar is fine to use here as it will dissolve into the rosé wine.

Fresh raspberries – make sure you wash your raspberries and pat them dry.

How to make Mini Raspberry Pavlovas

Pavlovas

1. Add 1 tsp vinegar to your mixing bowl and wipe using a paper towel to clean. This will help your egg whites whip up well.

2. Add the egg whites and whip until frothy. About 30-60 seconds on medium high speed.

3. Slowly add the sugar, 1 tbsp at a time. Once the sugar is in there, continue whisking for 10 minutes on medium high speed.

4. Mix the remaining 1/2 tsp vinegar and corn starch in a bowl.

5. Add to the meringue along with the vanilla extract and whip for 30 seconds.

6. Dip a 10cm cookie cutter into the meringue. Tap on the baking trays lined with baking trays.

7. Spoon the meringue onto the baking tray and spread evenly.

8. Create a little divot in the middle of the meringue. Bake for 1 hour. Allow to cool in the oven.

White Chocolate Whipped Cream

1. Add the white chocolate and 200ml of the heavy whipping cream to a heatproof bowl. Microwave for 30 seconds at a time, stirring each time until smooth. About 3 minutes. Allow to cool to room temperature.

2. Add the remaining cream to a large mixing bowl and whip to soft peaks.

3. Add the cooled ganache.

4. Whip to stiff peaks.

Rosé Syrup

1. Add the rosé wine and sugar to a saucepan.

2. Bring to a boil. Allow to simmer for 7-8 minutes. Take off the heat and set aside to cool at room temperature.

3. Add the raspberries to a mixing bowl.

4. Add the syrup.

5. Gently stir. Allow to sit to soak for 10 minutes.

Assembly

1. Add the whipped cream on top of the pavlovas

2. Add the raspberries. Serve immediately.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Tips for making the mini raspberry pavlovas

• Make sure you don’t open the oven door while the pavlovas are baking
• You also want to make sure the pavlovas cool down in the oven, so they don’t collapse.

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!