Introduction

These Mini Raspberry Pavlovas are delicate, crisp on the outside and marshmallow-soft inside, topped with luscious white chocolate whipped cream and juicy raspberries soaked in rosé syrup. Perfect for a fancy dessert or special gathering, they combine fresh flavors with impressive presentation.

Six small round pavlovas are arranged on a baking tray lined with white parchment paper, placed on a white marbled surface. Each pavlova has three visible layers: the bottom layer is a light beige meringue with a rough, cracked texture; the middle layer is thick, white whipped cream spread on top; and the top layer consists of bright red raspberries in small clusters, with a pinkish syrup drizzled over and around the pavlovas, slightly pooling on the parchment paper. The image is well-lit and the colors are soft yet vivid. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg whites
3/4 cup caster sugar
1/2 tsp corn starch
1 1/2 tsp white vinegar
1/2 cup white chocolate
2 cups heavy whipping cream
1 1/3 cups rosé wine
3/4 cup granulated sugar
1 1/2 cups fresh raspberries (washed and dried)

Instructions

Step 1: Preheat your oven to 120°C (250°F). Line two baking trays with baking paper and set aside.
Step 2: Add 1 tsp white vinegar to a clean, dry mixing bowl. Using a paper towel, wipe the bowl thoroughly to ensure it’s completely dry. Add the egg whites and whip on medium-high speed until frothy, about 30–60 seconds.
Step 3: While continuing to whip, add the caster sugar one tablespoon at a time until fully incorporated. Whip the mixture for 10 minutes until stiff and glossy.
Step 4: Mix the remaining 1/2 tsp white vinegar with the corn starch. Add this mixture to the meringue along with the vanilla extract. Whisk for another 30 seconds.
Step 5: Dip a 10cm cookie cutter into the meringue (to prevent sticking), then tap it onto the lined baking tray to create round stencils. Spoon the meringue evenly inside the circles and smooth the tops.
Step 6: Bake for 1 hour without opening the oven door. Once baked, allow the pavlovas to cool completely inside the oven.
Step 7: For the white chocolate whipped cream, place the white chocolate and 200ml of the heavy cream in a heatproof bowl. Microwave in 30-second intervals, stirring each time until smooth. Let it cool to room temperature then set aside.
Step 8: Whip the remaining cream to soft peaks. Fold in the cooled white chocolate mixture and continue whipping until stiff peaks form. Chill in the refrigerator until ready to use.
Step 9: For the rosé syrup, combine rosé wine and granulated sugar in a saucepan. Bring to a boil, then reduce to a gentle simmer for about 8 minutes. Remove from heat and let cool slightly.
Step 10: Gently fold the fresh raspberries into the cooled rosé syrup. Let the mixture sit for 10 minutes to infuse flavors.
Step 11: To assemble, spoon the white chocolate whipped cream on top of each pavlova base. Top with the rosé-soaked raspberries and drizzle some syrup over for extra flavor.

Tips & Variations

Make sure your mixing bowl and beaters are completely grease-free to achieve perfect meringue stiffness.
For a fruity twist, substitute raspberries with strawberries or blueberries soaked in your favorite dessert wine.
If you don’t have a microwave, melt the white chocolate over a double boiler.
Ensure pavlovas cool completely before adding the cream to keep them crisp.

Storage

Store assembled pavlovas in the refrigerator and consume within 24 hours for best texture. If stored longer, the meringue may soften. You can keep meringue bases in an airtight container at room temperature for up to 3 days before assembling. Reheat rosé syrup gently if needed before serving.

How to Serve

The image shows a close-up of small pavlovas placed on a white marbled surface. Each pavlova has three visible layers: a bottom layer of light beige meringue with a slightly cracked texture, a middle layer of creamy white whipped topping spread thickly, and a top layer of bright red raspberries clustered in the center. The whipped topping has a soft, smooth texture with slight swirls, and some red sauce lightly drips around the edges of the meringue, adding extra color contrast. A single raspberry sits near one of the pavlovas on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue bases ahead of time?

Yes, meringue bases can be made and stored in an airtight container at room temperature for up to 3 days. Assemble just before serving for the best texture.

What can I substitute for rosé wine in the syrup?

You can use other sweet dessert wines or fruit juices like cranberry or pomegranate juice for a non-alcoholic version. Adjust sugar to taste based on sweetness.