Mini Strawberry and Raspberry Pavlovas


How can you resist something like this? It is the ultimate
sweet treat! These mini pavlovas are lovely and crisp on
the outside and chewy in the centre. They are topped
with fresh cream, strawberries and raspberries  ….
And finally drizzled with a berry coulis.

Here is how…

Ingredients for the mini pavlovas (makes approx 8)

  • 4 large egg whites
  • Pinch of salt
  • 250 grams caster sugar
  • 2 teaspoons cornflour
  • 1/2 tsp vanilla extract
  • 1 tsp white wine vinegar

Preheat the oven to 180ºC/gas mark 4.

Whisk the egg whites with the salt until you see firm peaks
forming but is not stiff.  Start adding the sugar slowly, still
beating, until the meringue looks snowy white, shiny and
gleaming.  Sprinkle the cornflour, the vanilla and the
vinegar on top and fold in to combine.

Spoon the meringue into approx 4 inch circles onto a lined
baking sheet, spreading and smoothing to fill, but making
it slightly higher at the rims, with an indentation to hold
the cream and fruit later.

Put into the oven, turn it down to 150ºC/gas mark 2, and
bake for 30 minutes. Turn the oven off and leave them in
for another 30 minutes, then take out of the oven to cool.

Before serving, put a dollop of fresh cream and arrange
the sliced strawberries and raspberries decoratively on
top. Finally drizzle with the berry coulis.

Ingredients for the Berry Coulis

  • I used a mix of the strawberries and
    raspberries I had,
  • Approx 150 grams
  • Approx 2 tbsp sugar
  • 1 to 2 tsp orange or lemon juice


Put the above in a food processor or in a juicer and process
until pureed.  Pass through a fine sieve, tasting and adding
more sugar or juice if necessary.  This can be prepared
ahead and refrigerated. Serve chilled drizzled over the
strawberries and raspberries. I usually dust some icing
sugar on top and garnish with a sliced strawberry.




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