Raspberry Mini Pavlovas Recipe

Let me share a little secret from my kitchen that has become an absolute favorite—this Raspberry Mini Pavlovas Recipe. These delicate, sweet clouds topped with fresh raspberries are not only stunning but impressively simple to make. Whether you’re aiming to impress guests or treat yourself, these mini pavlovas are fan-freaking-tastic and will have you grabbing another one before you know it. Let’s dive in and get you set up for success with every bite!

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Ingredients You’ll Need

The magic of this Raspberry Mini Pavlovas Recipe lies in simple ingredients that work together beautifully. I always recommend using fresh raspberries if possible, but frozen works too when that’s what you have on hand.

• Raspberries: Fresh raspberries add vibrant color and natural tartness; frozen raspberries are fine but thaw completely and drain well.
• Sugar (both regular and icing): Essential for that perfect meringue crunch and sweetened cream topping.
• Amaretto: This almond liqueur adds a subtle flavor depth; if you prefer non-alcoholic, just skip or substitute with almond extract.
• Corn starch: Helps stabilize the meringue and gives it a lovely texture inside.
• Egg whites: The star of the pavlova, whipped to stiff peaks for that cloud-like base.
• Lemon juice: Adds brightness and stabilizes the egg whites—don’t skip it!
• Cold heavy cream: Whipped to soft peaks, the perfect luxurious contrast to the crisp pavlova shell.
• Extra fresh raspberries and icing sugar: For garnish and that final touch of sweetness and beauty.

Variations

One of the things I love about this Raspberry Mini Pavlovas Recipe is how easy it is to tweak it. Don’t be afraid to make it your own by swapping flavors or adapting to dietary needs.

• Berry Mix: I’ve often made these with a mix of raspberries, blueberries, and strawberries—each bite feels like a summer party.
• Non-alcoholic: If you’re avoiding alcohol, just replace the amaretto with a splash of almond extract or vanilla for similar warmth.
• Chocolate Touch: For a rich twist, drizzle a little melted dark chocolate over the pavlovas just before serving—my family goes crazy for that.
• Dairy-free Option: Swap the heavy cream for coconut cream whipped up like you would regular cream—still divine!

How to Make Raspberry Mini Pavlovas Recipe

Step 1: Whip the Egg Whites to Perfection

Start by bringing your egg whites to room temperature—that really helps with volume. Using a clean, grease-free bowl, whisk the egg whites with lemon juice until soft peaks form. Slowly add the sugar little by little while continuing to whisk, until you get those glossy, stiff peaks that hold their shape like a dream. This is the foundation of your pavlova, so take your time—it’s worth it.

Step 2: Fold in Cornstarch and Amaretto

Gently fold in the corn starch and amaretto using a spatula—don’t overmix, or you’ll deflate your meringue. This step gives your pavlova that iconic soft inside and crisp outside texture.

Step 3: Shape and Bake Your Mini Pavlovas

Line a baking sheet with parchment paper, and spoon the meringue into neat little rounds about the size of your palm. You can use the back of a spoon to create a slight hollow in the center of each; that’s where your cream and raspberries will nestle later. Bake them low and slow—around 90 minutes at 250°F (120°C) is what I usually do—so they dry out beautifully without browning too much. Turn off the oven afterward and leave them in there to cool completely; this prevents cracks and keeps them perfectly crisp.

Step 4: Prepare the Raspberry Topping and Whipped Cream

While your pavlovas bake and cool, gently toss the raspberries with a little sugar and let them macerate to bring out their juices. Then whip the cold heavy cream with icing sugar until it forms soft peaks. The key here is not to overbeat—it should be fluffy and light, not grainy.

Step 5: Assemble and Garnish

Spoon a generous dollop of whipped cream into each pavlova nest, top with the sugared raspberries, and dust everything lightly with icing sugar. At this point, it’s a masterpiece in the making and pretty enough to wow anyone who sees it!

How to Serve Raspberry Mini Pavlovas Recipe

Garnishes

I usually keep it classic with fresh raspberries dusted with powdered sugar for that pretty “just came out of a garden” look. Sometimes a few mint leaves add a pop of color and a refreshing hint that complements the sweetness perfectly.

Side Dishes

This dessert stands beautifully on its own, but if you’re pairing it, a light fruit salad or a simple, elegant tea like chamomile or bergamot black tea rounds out the experience wonderfully.

Creative Ways to Present

I’ve layered a few mini pavlovas in a clear trifle dish with lemon curd between layers for a show-stopping centerpiece at parties. Another fun idea is serving them on individual plates with a drizzle of raspberry coulis and edible flowers for a romantic touch.

Make Ahead and Storage

Storing Leftovers

Since pavlovas are delicate, I usually store any leftovers (if there are any!) in an airtight container in the fridge without the cream and topping to keep the meringue crisp as long as possible. Add the whipped cream and raspberries just before serving again.

Freezing

I’ve tried freezing the baked pavlova shells alone, wrapped tightly in plastic wrap and foil, and they defrost well but lose a little crispness. Still a good option if you want to prep in advance and assemble fresh.

Reheating

Since pavlovas aren’t really reheated, I just bring them to room temperature after chilling the components separately, then assemble to keep that crisp-meets-creamy magic intact.

FAQs

Final Thoughts

This Raspberry Mini Pavlovas Recipe has a special place in my heart (and my dessert rotation). It’s one of those recipes that looks impressive but really just needs a little patience and care. If you take your time with each step, you’ll be rewarded with pavlovas that are crisp on the outside, marshmallow-soft inside, and elegantly topped with fresh raspberries and cream. I promise, once you try these, they’ll become your go-to dessert for celebrations and cozy nights alike. So grab your whisk, and let’s make some magic!

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