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Mini Raspberry Pavlovas with White Chocolate Whipped Cream and Rosé Syrup Recipe

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★★★★★

4.7 from 52 reviews

Mini Raspberry Pavlovas are delicate meringue nests topped with luscious white chocolate whipped cream and juicy raspberries soaked in rosé syrup. This elegant dessert combines crisp, airy pavlovas with a creamy, fluffy topping and a sweet, fruity drizzle, perfect for special occasions or a sophisticated treat.

Ingredients

Scale

Pavlova

  • 3 egg whites
  • 3/4 cup caster sugar
  • 1/2 tsp corn starch
  • 1 1/2 tsp white vinegar

White Chocolate Whipped Cream

  • 1/2 cup white chocolate
  • 2 cups heavy whipping cream (divided: 200ml and remaining)

Rosé Syrup with Raspberries

  • 1 1/3 cups rosé wine
  • 3/4 cup granulated sugar
  • 1 1/2 cups fresh raspberries (washed and dried)

Instructions

  1. Prepare Pavlovas: Preheat your oven to 120°C (250°F) and line two baking trays with baking paper. Set aside.
  2. Make Meringue: Add 1 tsp of white vinegar into a dry mixing bowl. Use a paper towel to thoroughly wipe the bowl to ensure dryness. Add the 3 egg whites and whip at medium-high speed until frothy, about 30-60 seconds. While continuing to mix, gradually add caster sugar 1 tbsp at a time until fully incorporated. Continue whipping for about 10 minutes until stiff, glossy peaks form.
  3. Add Stabilizers: Mix the remaining 1/2 tsp white vinegar with the corn starch. Add this mixture and vanilla extract (about 1 tsp) to the meringue and whisk for an additional 30 seconds to combine well.
  4. Shape Pavlovas: Dip a 10cm cookie cutter into the meringue and tap it onto the lined baking trays to create round stencils. Spoon the meringue evenly inside the 6 circles formed by the cookie cutter. Smooth the tops evenly.
  5. Bake: Bake the pavlovas in the preheated oven for 1 hour without opening the oven door. Once baking is done, allow them to cool completely inside the oven to avoid cracking.
  6. Prepare White Chocolate Whipped Cream: Place the white chocolate and 200ml of the heavy cream in a heatproof bowl. Microwave in 30-second increments, stirring each time, until smooth. Allow the mixture to cool at room temperature until it sets slightly.
  7. Whip Cream: In a separate bowl, whip the remaining cream to soft peaks. Then add the cooled white chocolate ganache and continue whipping until stiff peaks form. Chill in the refrigerator until ready to use.
  8. Make Rosé Syrup: Combine the rosé wine and granulated sugar in a saucepan. Bring to a boil, then reduce to a gentle simmer over medium heat for about 8 minutes. Remove from heat and let cool.
  9. Combine Raspberries and Syrup: Gently fold the fresh raspberries into the cooled rosé syrup. Allow the mixture to sit for 10 minutes to soak and develop flavor.
  10. Assemble the Dessert: Spoon or pipe the white chocolate whipped cream on top of each cooled pavlova. Top generously with the raspberries and drizzle with the rosé syrup. Serve immediately for best texture and flavor.

Notes

  • Ensure the mixing bowl and beaters are completely clean and dry for best meringue results.
  • Do not open the oven door during baking to prevent pavlovas from collapsing.
  • Use fresh, dry raspberries for optimal texture and taste.
  • The rosé syrup and raspberries can be prepared in advance and refrigerated.
  • To soften the white chocolate ganache evenly, microwave in short bursts and stir well between intervals to avoid burning.

Keywords: mini pavlova, raspberry pavlova, white chocolate whipped cream, rosé syrup dessert, meringue nests, elegant dessert

Find it online: https://amayaharis.com/mini-raspberry-pavlovas-with-white-chocolate-whipped-cream-and-rose-syrup-recipe/