Description
These raspberry mini pavlovas are delicate meringue nests with a crisp exterior and soft marshmallowy center, topped with whipped cream and fresh raspberries. A light and elegant dessert perfect for holidays, dinner parties, or summer celebrations.
Ingredients
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4 large egg whites, room temperature
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1 cup granulated sugar
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1 tsp cornstarch
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1 tsp white vinegar (or lemon juice)
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1 tsp vanilla extract
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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1 tsp vanilla extract (for cream)
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1 1/2 cups fresh raspberries
- Fresh mint leaves (optional, for garnish)
Instructions
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Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
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In a clean mixing bowl, beat egg whites until soft peaks form.
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Gradually add sugar, 1 tbsp at a time, beating until glossy stiff peaks form.
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Gently fold in cornstarch, vinegar, and vanilla extract.
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Spoon 6–8 mounds of meringue onto the baking sheet and shape into small nests with a slight dip in the center.
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Bake for 1 hour, then turn off the oven and leave the pavlovas inside for another 30 minutes to cool completely.
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In a bowl, whip cream with powdered sugar and vanilla until soft peaks form.
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Fill each cooled pavlova with whipped cream and top with fresh raspberries.
- Garnish with mint leaves if desired, then serve immediately.
Notes
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Pavlovas can be made a day ahead and stored in an airtight container.
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Add a drizzle of raspberry coulis or melted chocolate for extra flair.
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Replace raspberries with strawberries, blueberries, or passionfruit for variation.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian,
