Mini Pavlova Recipe

Mini pavlova filled with strawberry compote and topped with Chantilly cream and white chocolate garnish.
Cooking Method:
Cuisine:
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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
  • 100 g egg whites
  • 200 g caster sugar
    • Fresh Strawberry Compote
  • 200 g chopped strawberries
  • 50 g caster sugar
  • Juice from half a lime
    • Chantilly Cream
  • 200 g whipping cream
  • 50 g caster sugar
  • Vanilla extract (optional)
    • Garnish
  • 300 g white chocolate (tempered)
  • Red sugar crystals (see below)
    • Red Sugar Crystals
  • 100 g caster sugar
  • 5 red g sparkle edible powder
Instructions
    To Make the Meringue
  1. 1
    In a mixing bowl, combine 100g egg whites and 200g caster sugar. Whip on medium speed until the sugar has dissolved.
  2. 2
    Increase the speed to high and whip until the meringue holds its shape.
  3. 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. 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.
    5. For the red sugar crystals, mix 100g caster sugar with 5g red sparkle powder, then sprinkle over the meringue.
  5. 5
    Preheat your oven to 70°C with the fan on low and bake the meringue for 3 hours.
  6. 6
    Once baked, allow the meringue to cool completely.
  7. 7
    Use a grater to flatten the bottom of the meringue slightly, being careful not to grate too much.
    8. Garnish and Chocolate Shield
  8. 8
    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.
  9. 9
    Let the meringue set at room temperature upside down so any excess chocolate comes off.
  10. 10
    With the leftover chocolate, make chocolate sticks by piping thin lines using a paper cone made from baking paper.
  11. 11
    Sprinkle with red sugar crystals and allow them to set.
  12. 12
    Spread some white chocolate in a thin layer on baking paper.
  13. 13
    When the chocolate is semi-set (soft but not fully hardened), cut out circular discs to fit the top of the meringue.
  14. 14
    These discs will hold the Chantilly cream later. Let them set completely.
    15. Fresh Strawberry Compote
  15. 15
    Chop the strawberries, ensuring they are washed and dried first.
  16. 16
    Add the juice of half a lime and 50g caster sugar. Mix well and set aside, stirring occasionally as the sugar dissolves.
    17. Chantilly Cream
  17. 17
    In a mixing bowl, combine 200g whipping cream, 50g caster sugar, and vanilla extract (optional).
  18. 18
    Whip on medium speed until the cream holds its shape and is smooth.
    19. Assembly:
  19. 19
    Fill the mini pavlovas with the strawberry compote, adding a bit of the juice from the compote.
  20. 20
    Fill each pavlova up to three-quarters full.
  21. 21
    Pipe a small amount of Chantilly cream on top of the compote.
  22. 22
    Place a white chocolate disc over the Chantilly cream to seal the filling.
  23. 23
    Pipe Chantilly cream in a circular motion over the disc to form a cone shape.
  24. 24
    Garnish with the chocolate sticks.
  25. 25
    Enjoy!
Read it online: https://pastrybyioan.com/recipe/mini-pavlova-recipe/