Gourmet Made Deliciously Simple

Triple Raspberry Mini Pavlova

~ Infused with raspberry flavor in each layer and drizzled with chocolate ganache, these delicate mini pavlova dessert is an effortless crowd-pleaser! ~

Infused with raspberry flavor in each layer and drizzled with chocolate ganache, these delicate mini pavlova dessert is an effortless crowd-pleaser!

Warning, photo overload today. I couldn’t stop taking pictures of these gorgeous mini pavlovas! Can you blame me?

This delicate, meringue-based fluffy dessert is my all time favorite since 2013, when I first discovered it. And according to this photo on Instagram, I was going to share these mini pavlovas about 10 months ago. Oops, I must have ate them before I was able to photograph them. 🙂 Not gonna lie, that totally happens around here.

Infused with raspberry flavor in each layer and drizzled with chocolate ganache, these delicate mini pavlova dessert is an effortless crowd-pleaser!

These fluffy, light and delicate mini pavlovas are loaded with raspberry flavor. If I could, I’d totally name it triple raspberry pavlova. Oh wait, I already did. Anyway, we first infuse the meringue with raspberry extract. Then we flavor our whipped cream with raspberry jam and top the finished pavlovas with fresh raspberries. There you have triple raspberries. 🙂

As gorgeous as they are, it’s so easy and effortless to put them together. They are free form, and their beauty lies in imperfection! 

Infused with raspberry flavor in each layer and drizzled with chocolate ganache, these delicate mini pavlova dessert is an effortless crowd-pleaser!

My favorite part of making this dessert is beating the egg whites. No, for real, it’s so easy and the finished meringue batter is super gorgeous. Silky smooth, shiny and sooo fluffy! I just stare at it for a while, then play with my spatula making different shapes and forms, it’s such pleasure to play with it. Try it!

But first, a few rules to a perfect meringue:

  1. Make sure the egg whites are completely free of egg yolk. The tiniest drop of egg yolk can ruin the whole thing. Meringue doesn’t like fat! And egg yolk is just that, fat. Here is what I do. I set three bowls in front of me. One for egg yolks, one for collecting egg whites, and one for each new egg white. 🙂 I crack the egg over a bowl, catching the egg yolk in a half shell and letting the egg white slide into the bowl. I then transfer the egg yolk from one half shell to another to make sure all the egg whites are separated. Egg yolk goes to its own bowl, and egg whites go to theirs. Then I repeat with the remaining eggs. The idea is to separate the egg whites one at a times, so in case the egg yolk breaks and gets into the egg white, you will waste only one egg, not the entire batch.
  2. The mixing bowl and the whisk need to be squeaky clean and absolutely free of fat. Some people suggest wiping the bowl and the whisk with vinegar, but I never had to do that. Just make sure they are clean, and you should be good.
  3. Egg whites at room temperature whip much faster and easier. But keep in mind, it’s easier to separate the egg whites while they are still cold. I separate the eggs right out of the fridge, then let the egg whites sit on the counter for a bit. If you don’t have time, no big deal, assuming you’re using an electric mixer. (PS: Here are some ideas to use up leftover egg yolks.)

mini pavlova step-by-step

The meringue base can be made a day in advance. However, it’s best to assemble the cake right before serving.

Infused with raspberry flavor in each layer and drizzled with chocolate ganache, these delicate mini pavlova dessert is an effortless crowd-pleaser!Oh and you know it; I did dive right in after I was done shooting. (Umm, should I say before AND after the shoot?) 

Triple Raspberry Mini Pavlova

Infused with raspberry flavor in each layer and drizzled with chocolate ganache, these delicate mini pavlova dessert is an effortless crowd-pleaser!

Yield: 12-15, depending on the size

Ingredients:

For the base:

  • 1 ¼ cup (250gr) sugar
  • 2 tablespoons cornstarch
  • 6 large egg whites
  • ½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon raspberry extract
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon white distilled vinegar, or white wine vinegar 

For the filling:

  • 1 cup (240ml) heavy whipping cream, cold
  • ¼ cup seedless raspberry jam
  • 1 tablespoon sugar
  • ½ teaspoon pure vanilla extract
  • 1 cup fresh raspberries for topping 

For the chocolate ganache:

  • 1/3 cup (80gr) heavy whipping cream
  • ½ cup (95gr) semi-sweet, or bittersweet chocolate chips

 

Directions:

  1. Preheat the oven to 300°F (150°C). Line 2 baking sheets a parchment paper. 
  2. In a small bowl, whisk together sugar and cornstarch. Set aside.
  3. In a large clean mixing bowl with whisk attachment, or using handheld electric mixer, beat the egg whites until frothy. Stir in cream of tartar and salt and continue to beat on medium high speed. Add sugar/cornstarch mixture one tablespoon at a time, while mixer is running on medium high speed. Increase the speed to high and continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny. Add raspberry and vanilla extracts and white distilled vinegar, and gently fold the mixture with a spatula.
  4. Spoon the batter into 12 rounds on the parchment paper. (Quick tip! Take a little bit of meringue batter and smear under 4 corners of the parchment paper, so it doesn’t move.) Make a shallow well in the center of each round. You can form slightly smaller rounds and make 14-15 rounds, if desired.
  5. Bake for 30 minutes. Turn the oven off and let it cool for at least an hour with oven door ajar. While cooling, the cakes will collapse and crack slightly. This is totally normal.
  6. To make the whipped cream filling, beat the heavy cream on medium speed until it thickens. Add the jam, sugar and vanilla extract and continue to beat on medium speed until nice and thick. Keep a close eye on it. Don’t over-whip the cream, or you will start making butter.
  7. To make the chocolate ganache, warm the heavy whipping cream and pour over the chocolate chips. Let it stand for a minute and then mix until chocolate is completely melted and the mixture is nice and smooth.
  8. Right before serving, spread about 1.5 tablespoons of the whipped cream filling on each pavlova. Top with fresh raspberries and drizzle the chocolate ganache.

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22 comments

  1. the way to get egg yolks out of the whites completely is to use an empty water bottle. crack the egg into the bowl, squeeze the bottle so that some of the air is dispersed and you have created a vacuum, position the mouth of the bottle over the yolk, release the sides of the bottle and the yolk is captured inside. i saw this on YouTube and it really is a great trick! https://www.youtube.com/watch?v=_AirVOuTN_M

    • Hi, Robyn! Thanks for sharing that video. I’ve seen that trick before, but I’ve never tried it myself. This is a great reminder for to try it.

  2. These look amazing! I’v always wanted to try pavlova!

  3. Another winning recipe!  I’m certainly going to make these and serve them when my Mom comes over for dinner.  Two weeks ago I made your delicious 3 item cheesecake and it was a hit!  No doubt this one will be equally amazing!

  4. I absolutely love these! I’m not going to lie, I eat a lot of things before I have a chance to snap a picture, but it gives me a great excuse to just make them again!

  5. Nice!~  Let me try this weekend.

    And very useful for inputting the gr or ml for unit, Since I only know gr and ml don’t know cup. haha ~~!

  6. Triple you say? I clicked through to check this out even before I realised it was your blog! These are just gorgeous Shinee. They belong in a high end patisserie 🙂

  7. Delicious! & maybe even too pretty to eat?! Nah!

    MB

  8. These are just the cutest pavlovas ever! Think they would be perfect for the upcoming Valentines day…

  9. Shinee, these are gorgeous!!! I have yet to bake pavlovas. .  I don’t know why!! I am scared but I have to bake these!! Are you feeling better? Hope so. .  girl, these are beautiful! 

  10. you’ve convinced me, I need to try a pavlova
    SO gorgeous

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