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Mini Pavlova Recipe

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Crispy Meringue, Fresh Strawberry Compote, and Creamy Chantilly Cream Topped with White Chocolate
Mini pavlova filled with strawberry compote and topped with Chantilly cream and white chocolate garnish. pinit
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Mini pavlova filled with strawberry compote and topped with Chantilly cream and white chocolate garnish. pinit
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Mini Pavlova Recipe

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Description

This Mini Pavlova recipe features a crispy meringue shell filled with a tangy strawberry compote and topped with light Chantilly cream. The pavlovas are finished with a tempered white chocolate shield and garnished with red sugar crystals for an elegant touch, making it the perfect dessert for any special occasion.

Ingredients

Meringue

Fresh Strawberry Compote

Chantilly Cream

Garnish

Red Sugar Crystals

Instructions

Video

To Make the Meringue

  1. In a mixing bowl, combine 100g egg whites and 200g caster sugar. Whip on medium speed until the sugar has dissolved.
  2. Increase the speed to high and whip until the meringue holds its shape.
  3. Prepare a savarin mold, cake ring, or any preferred mold. If using a mold, turn it upside down and grease it with oil spray.
  4. Fit a piping bag with a 6mm nozzle and pipe the meringue in a circular motion, starting from the base and working upwards to form the shape.

For the red sugar crystals, mix 100g caster sugar with 5g red sparkle powder, then sprinkle over the meringue.

  1. Preheat your oven to 70°C with the fan on low and bake the meringue for 3 hours.
  2. Once baked, allow the meringue to cool completely.
  3. Use a grater to flatten the bottom of the meringue slightly, being careful not to grate too much.

Garnish and Chocolate Shield

  1. Temper 300g white chocolate and use it to coat the inside of the meringue. Allow the excess chocolate to drip out, forming a thin shield inside the meringue to protect it from softening.
  2. Let the meringue set at room temperature upside down so any excess chocolate comes off.
  3. With the leftover chocolate, make chocolate sticks by piping thin lines using a paper cone made from baking paper.
  4. Sprinkle with red sugar crystals and allow them to set.
  5. Spread some white chocolate in a thin layer on baking paper.
  6. When the chocolate is semi-set (soft but not fully hardened), cut out circular discs to fit the top of the meringue.
  7. These discs will hold the Chantilly cream later. Let them set completely.

Fresh Strawberry Compote

  1. Chop the strawberries, ensuring they are washed and dried first.
  2. Add the juice of half a lime and 50g caster sugar. Mix well and set aside, stirring occasionally as the sugar dissolves.

Chantilly Cream

  1. In a mixing bowl, combine 200g whipping cream, 50g caster sugar, and vanilla extract (optional).
  2. Whip on medium speed until the cream holds its shape and is smooth.

Assembly:

  1. Fill the mini pavlovas with the strawberry compote, adding a bit of the juice from the compote.
  2. Fill each pavlova up to three-quarters full.
  3. Pipe a small amount of Chantilly cream on top of the compote.
  4. Place a white chocolate disc over the Chantilly cream to seal the filling.
  5. Pipe Chantilly cream in a circular motion over the disc to form a cone shape.
  6. Garnish with the chocolate sticks.
  7. Enjoy!

Note

Storage: Store the meringues in an airtight container for up to 3 days. Once filled with cream and compote, serve immediately to prevent the meringue from softening.

Decoration Tip: For a festive presentation, use coloured sugar crystals or edible gold leaf for extra flair.

Substitutions: You can substitute the strawberries with other fresh fruits like raspberries or blueberries for a different flavour. For a chocolate twist, drizzle the Chantilly cream with melted dark chocolate before serving.

Frequently Asked Questions

Expand All:
How do I make sure my meringue is stiff enough for pavlova?

Make sure to whip the egg whites and sugar until they hold stiff peaks and the sugar is fully dissolved. This gives the meringue structure and ensures it holds its shape during baking.

Can I use a different fruit for the compote?

Yes! You can substitute the strawberries with raspberries, blueberries, or even mango passion fruit for a tropical twist. Adjust the sugar according to the sweetness of the fruit.

What is the purpose of the white chocolate shield inside the meringue?

The tempered white chocolate creates a barrier that protects the meringue from becoming soggy when filled with the compote and Chantilly cream.

Can I make the meringues ahead of time?

Yes, you can make the meringues up to 3 days in advance. Store them in an airtight container at room temperature and fill them just before serving.

How do I temper white chocolate?

Tempering involves melting the chocolate to a specific temperature and cooling it down to stabilize it. This process ensures the chocolate has a glossy finish and a firm snap. See our tempering guide for detailed instructions. See our tutorials on the YT Channel!

What makes Chantilly cream different from regular whipped cream?

Chantilly cream is simply whipped cream sweetened with sugar and often flavoured with vanilla extract. It adds a light, sweet touch to the pavlovas.

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