If you’re craving a dessert that’s both elegant and irresistibly sweet, you have to try my Raspberry Mini Pavlovas Recipe. These little cloud-like meringues are crispy on the outside, marshmallowy on the inside, and topped with fresh raspberries and whipped cream that just melt in your mouth. I absolutely love this recipe because it feels fancy yet is surprisingly simple to make, and it always impresses guests or family alike. Stick with me – by the end, you’ll be making these charming treats like a pro, and your kitchen will smell like a raspberry dream!
Why You’ll Love This Recipe
- Light and Airy Texture: The meringue is perfectly crisp outside and soft inside, giving every bite a lovely melt-in-your-mouth sensation.
- Fresh Raspberry Flavor: The tartness of raspberries balances the sweetness, making this dessert refreshingly delicious.
- Impressive but Easy: Don’t let the delicate look fool you—this recipe is beginner-friendly with clear steps to help you succeed.
- Great for Special Occasions: Whether it’s a dinner party or a romantic date night, these pavlovas add a touch of elegance effortlessly.
Ingredients You’ll Need
Each ingredient in this Raspberry Mini Pavlovas Recipe plays a key role in delivering that perfect texture and flavor. From the egg whites to the amaretto in the raspberry sauce, every component creates harmony. Shopping tip: use fresh raspberries when possible, but frozen works just fine if they’re in season!
- Raspberries: Fresh are ideal for brightness, but frozen work great if fresh aren’t available; just thaw and drain well.
- Sugar: Adds sweetness to both the meringue and the raspberry sauce—look for superfine sugar for the best dissolve in meringue.
- Amaretto: This almond-flavored liqueur adds a subtle nutty depth to the raspberries—feel free to omit for a kid-friendly version.
- Icing sugar: Essential for the whipped cream and meringue sweetness, and it helps with that smooth, delicate finish.
- Corn starch: Stabilizes the meringue to prevent cracking—it’s a game-changer for pavlovas.
- Egg whites: The star of the show—make sure they’re at room temperature for easier whipping and better volume.
- Lemon juice: Adds a touch of acidity to keep the egg whites stable and introduces subtle brightness.
- Heavy cream: Cold cream whips up nicely into soft peaks, complementing the tart raspberries beautifully.
- Fresh raspberries (for garnish): Use the prettiest berries you can find to decorate the pavlovas just before serving.
Variations
I love to mix things up with this Raspberry Mini Pavlovas Recipe depending on the season, but it’s also great as a base for your own creativity. Feel free to swap berries, add flavors, or try different toppings—this recipe is surprisingly adaptable!
- Chocolate Drizzle: I’ve drizzled melted dark chocolate over the pavlovas before, which adds a decadent contrast to the tart raspberries.
- Mixed Berries: Swap or combine raspberries with blueberries, blackberries, or strawberries when you want a colorful berry medley.
- Alcohol-Free Version: Simply leave out the amaretto and maybe add a splash of vanilla extract to keep the flavor complex but kid-friendly.
- Nut Toppings: Toasted almond flakes or crushed pistachios add a lovely crunch and flavor twist if you want extra texture.
How to Make Raspberry Mini Pavlovas Recipe
Step 1: Prepare the Raspberries
Start by gently warming the raspberries with sugar and amaretto in a small saucepan over low heat. Stir occasionally until the sugar dissolves and the berries soften but keep some whole for texture. Then, let the mixture cool completely—this intensifies the flavor and helps prevent the meringue from getting soggy when you serve.
Step 2: Whip the Egg Whites to Stiff Peaks
This is the heart of the Raspberry Mini Pavlovas Recipe. Make sure your mixing bowl and beaters are completely grease-free. Start whipping the room-temperature egg whites with lemon juice until soft peaks form, then gradually add the icing sugar and corn starch. Keep whipping until the meringue is glossy and holds stiff peaks—you’ll know it’s ready when it doesn’t slide off your spoon.
Step 3: Shape and Bake the Mini Pavlovas
On a lined baking tray, spoon the meringue into small rounds about the size of your palm, creating little nests by indenting the center with the back of a spoon. Bake them low and slow—around 55 minutes at 120°C (250°F). Resist opening the oven too soon; the pavlovas should be dry to the touch but not browned. After baking, turn off the oven and leave the pavlovas inside with the door slightly open to cool completely—this prevents cracking.
Step 4: Whip the Cream and Assemble
Whip the cold heavy cream with icing sugar until soft peaks form—be careful not to overwhip or it will get grainy. To assemble, spoon a dollop of whipped cream into each meringue nest, top generously with the cooled raspberry mixture, then finish with a few fresh raspberries and a light dusting of icing sugar.
Pro Tips for Making Raspberry Mini Pavlovas Recipe
- Room Temperature Egg Whites: They whip better and give you more volume, so take them out of the fridge 30 minutes before you start.
- Corn Starch Magic: Stirring corn starch into the meringue helps keep the centers chewy and prevents them from cracking too much.
- Slow Bake, Slow Cool: Leaving pavlovas to cool in the turned-off oven with the door ajar ensures a smooth finish without cracking.
- Avoid Moisture Early On: Don’t add cream or raspberries until just before serving to keep meringues crisp and prevent sogginess.
How to Serve Raspberry Mini Pavlovas Recipe
Garnishes
I keep things classic with fresh raspberries and a delicate dusting of icing sugar, which look like little snowflakes on the meringue. Sometimes I add a sprig of mint for a pop of color and fresh aroma—plus, it makes the presentation feel extra special without overpowering the flavors.
Side Dishes
Since this dessert is light and fruity, I like pairing it with a cup of Earl Grey tea or a bright lemonade to complement the raspberries. It also shines after a rich meal, serving as a refreshing palate cleanser without feeling heavy.
Creative Ways to Present
For special occasions, I’ve served these pavlovas in individual glass bowls layered with extra raspberry coulis and whipped cream for a pavlova parfait effect. I framed the mini pavlovas on a large platter with edible flowers and scattered fresh berries all around, making the table look like a dessert garden — guests loved the visual and taste combo!
Make Ahead and Storage
Storing Leftovers
If you end up with leftover meringues (which rarely happens in my house), store them in an airtight container at room temperature—moisture is the enemy here, so avoid the fridge for baked pavlovas. They’ll stay crisp for up to 3 days but lose their charm if stacked tightly.
Freezing
I’ve frozen baked meringue nests before by placing them on a tray to freeze individually, then transferring to a freezer-safe container or bag. They thaw quickly at room temperature and hold their shape and texture well, making this a handy option if you like to prep ahead.
Reheating
Since pavlovas are best served at room temperature, I recommend letting frozen ones thaw completely without heating. If you want to revive a bit of crispness, you can pop them in a low oven (about 100°C/210°F) for 5-10 minutes, watching carefully so they don’t brown.
FAQs
-
Can I use frozen raspberries in this Raspberry Mini Pavlovas Recipe?
Absolutely! Frozen raspberries are a great substitute for fresh raspberries, particularly when they’re out of season. Just thaw and drain them well to remove excess moisture before cooking the raspberry mixture to avoid soggy pavlovas.
-
How do I prevent my pavlovas from cracking?
Cracking is common but can be minimized by baking the pavlovas at a low temperature and letting them cool gradually in the oven with the door slightly open. Also, adding a bit of corn starch to the meringue mixture helps stabilize the texture.
-
Can I make the meringue mixture ahead of time?
It’s best to prepare and bake the meringues fresh for optimal texture. Meringue tends to deflate if left too long before baking. However, once baked and cooled, you can store them and assemble just before serving.
-
Is there a non-alcoholic substitute for amaretto in this recipe?
You can substitute amaretto with almond extract (use sparingly as it’s potent) or simply omit it and add a teaspoon of vanilla extract to the raspberry sauce for flavor without the alcohol.
-
How long do the mini pavlovas keep?
Unassembled baked pavlova nests keep very well for up to 3 days stored in an airtight container at room temperature. Once topped with cream and raspberries, eat them the same day for best texture and freshness.
Final Thoughts
I’ve found that this Raspberry Mini Pavlovas Recipe is one of those desserts that brings both joy and a touch of magic to my kitchen. Whether you’re making it for a special occasion or just because you deserve a sweet treat, it’s consistently a crowd-pleaser that feels as special as it tastes. Give it a try—you’ll enjoy every bite as much as I do, and soon you’ll find yourself making pavlovas over and over again, maybe even right alongside me in your own kitchen.
Print
Raspberry Mini Pavlovas Recipe
- Prep Time: 25 min
- Cook Time: 55 min
- Total Time: 140 min
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
Delight in these elegant Raspberry Mini Pavlovas, featuring crisp meringue shells filled with luscious whipped cream and topped with fresh raspberries and a hint of amaretto. This romantic dessert is light, airy, and perfect for special occasions.
Ingredients
Meringue
- 6 egg whites
- 300 g icing sugar
- ½ tsp corn starch
- 5 ml lemon juice (around 1 tsp)
Raspberry Sauce
- 250 g raspberries (fresh or frozen)
- ¼ cup sugar
- ½ tbsp amaretto
Whipped Cream
- 1 cup cold heavy cream
- 3 tbsp icing sugar
For Garnish
- Fresh raspberries
- Icing sugar for dusting
Instructions
- Prepare the Meringue: Preheat your oven to 120°C (250°F). In a clean, dry bowl, whisk the egg whites with lemon juice until soft peaks form. Gradually add the icing sugar while continuing to whisk until stiff, glossy peaks form. Gently fold in the corn starch to stabilize the meringue.
- Shape the Mini Pavlovas: On a baking tray lined with parchment paper, spoon or pipe small mounds of meringue into mini nests with a slight hollow in the center for filling later.
- Bake the Meringues: Bake in the preheated oven for about 55 minutes until the pavlovas are crisp on the outside but still slightly soft inside. Turn off the oven and leave the pavlovas inside to cool completely with the door slightly ajar to prevent cracking.
- Make the Raspberry Sauce: In a saucepan over medium heat, combine raspberries and sugar. Cook until the raspberries break down and the sauce thickens, about 5-7 minutes. Remove from heat and stir in the amaretto. Let it cool to room temperature.
- Whip the Cream: In a chilled bowl, whip the cold heavy cream with icing sugar until soft peaks form.
- Assemble the Pavlovas: Fill each cooled meringue nest with whipped cream, spoon over some raspberry sauce, and garnish with fresh raspberries. Dust lightly with icing sugar before serving.
Notes
- Raspberry mini pavlovas are the most romantic dessert: fragile, blushing pink, and quivering with delicious promises.
- Ensure the egg whites bowl and whisk are completely clean and free of grease for best volume.
- Leave pavlovas to cool slowly in the oven to avoid cracks.
- Use fresh raspberries if possible for the best flavor and texture, or thaw frozen raspberries fully before use.
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 48 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 41 mg
