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Front shot of Mini Raspberry Pavlovas in baking tray.

Mini Raspberry Pavlovas

Serves 6

5 from 4 votes
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Course: Dessert
Cuisine: British



  • 3 egg whites
  • 3/4 cup caster sugar
  • 1/2 tsp corn starch
  • 1 1/2 tsp white vinegar

White Chocolate Whipped Cream

  • 1/2 cup white chocolate
  • 2 cups heavy whipping cream

Rosé Syrup

  • 1 1/3 cups rosé wine
  • 3/4 cup granulated sugar
  • 1 1/2 cups fresh raspberries (washed and dried)



  • Preheat your oven to 120°C/ 250°F. Line two baking trays with baking paper. Set aside.
  • Add 1tsp of white vinegar into your mixing bowl. Use a paper towel to wipe the bowl down until dry. Add the egg whites and whip on medium high speed until frothy. About 30-60 seconds.Then, while the mixer is still mixing, add the sugar 1 tbsp at a time until it’s all in there. Continue whipping for 10 minutes.
  • Mix the remaining white vinegar and corn starch together. Add to the meringue along with the vanilla extract. Whisk for 30 seconds.
  • Dip a 10cm cookie cutter in the meringue and tap it onto the lined baking tray to create round stencils.Spoon the mixture evenly amongst the 6 circles. Smoothen out. Bake for 1 hour. Do not open the oven door. Allow to cool completely in the oven.

White Chocolate Whipped Cream

  • Add the white chocolate and 200ml of the cream to a heatproof mixing bowl. Microwave for 30 seconds a ta time, storing each time until smooth. Allow to sit at room temperature to set.
  • Once cooled, add the remaining cream to a mixing bowl and whip to soft peaks. Add the cooled ganache and whip to stiff peaks. Chill in the fridge until ready to use.

Rosé Syrup

  • Add the rosé wine and sugar to a saucepan and bring to a boil. Allow to gently simmer on medium heat for 8 minutes. Take off the beat and allow to cool. Add the raspberries and gently fold to mix with the syrup. Allow to sit for 10 minutes.

Let's Decorate

  • Add the whipped cream on top of each meringue. Top with the soaked raspberries and rosé syrup.


Pavlovas are best served the day they’re made. You can store the pavlovas, with no toppings, for 3 days in an airtight container in the fridge and decorate right before serving.


Calories : 438kcal
Carbonhydrates: 34g
Protein: 4g
Fat: 33g
Saturated Fat: 20g
Cholesterol: 111mg
Sodium: 65mg
Potassium : 116mg
Fiber: 1g
Sugar : 32g
Vitamin A: 1170IU
Vitamin C: 1mg
Calcium: 75mg
Iron: 1mg
Nutrition Disclosure