Mini Fruit Pavlova with Raspberry Coulis

Published on May 18, 2016 | In Italian/French | By tatyanaseverydayfood |

- Prep Time
- 60 Minutes
- Cook Time
- 240 Minutes
- Yield
- 6
- Difficulty Level

Ahh, pavlova! This delicate meringue dessert has captured the hearts and taste buds of dessert-lovers for decades! If you’ve never had pavlova, you’re missing out! This easy recipe for mini fruit pavlovas is the perfect way to start! These delicate and show-stopping mini pavlovas are great for a special dinner or cocktail party. The light-as-air meringue shells can be prepared ahead of time. Just allow them to cool completely, then store them in an airtight container. When you’re ready to serve dessert, top the shells with whipped cream, loads of fresh berries and fruit and some raspberry sauce. The raspberry sauce is such a great addition to this recipe! Pavlova is usually a bit sweet and adding the tart raspberry sauce helps balance out the sweetness. This dessert is best if served with an hour of assembling.

The history behind the pavlova dessert is quite interesting, too! It’s believed to be named after the Russian ballerina, Anna Pavlova. On a tour to Australia and New Zealand during the 1920’s, the local pastry chefs wanted to create a special dessert just for her. I think the pavlova captures the characteristics of the ballerina so well – simple, yet elegant; light and effortless!

Enjoyed this recipe? Please share and save it to Pinterest!

Looking for more pavlova recipes? Try my ‘Chocolate Lavender Blackberry Pavlova’ next! http://tatyanaseverydayfood.com/recipe-items/lavender-chocolate-pavlova/

And this chocolate berry pavlova is simply stunning!! It doesn’t get any better than this! https://tatyanaseverydayfood.com/recipe-items/chocolate-pavlova-cake/

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Ingredients

6 large egg whites, at room temperature
1 1/2 cups white granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream
1/4 cup white granulated sugar
1 tablespoon cognac or gold rum
1 1/2 cups fresh or frozen raspberries
1/4 cup brandy
1/4 cup honey or sugar

Instructions

Preheat oven to 180F. Line a baking sheet with parchment paper. Using a pencil, draw 6, 5-inch circles, spaced 1 to 2 inches apart. Prepare a large pastry bag tipped with a star tip.
Place egg whites, sugar, lemon juice, vanilla and cornstarch into a heavy-duty mixer bowl. Turn mixer to highest speed and whisk eggs for approximately 15 minutes, until egg whites are stiff and almost the consistency of marshmallow crème. Immediately transfer meringue into prepared pastry bay. Pipe 1-inch tall, 5-inch wide circles of meringue onto prepared parchment paper, starting from the outside and work your way into the center.
Bake meringues in preheated oven for 2 ½ hours. Turn oven off and leave door closed until meringues cool completely. At NO point open the oven door. The cool air will cause the meringues to crack! They will be cool in 3 to 4 hours; I leave mine in the oven overnight.
Meanwhile, prepare raspberry sauce. Place raspberries, brandy and syrup/sugar into a small saucepan. Bring to a simmer over medium heat. Cook raspberries for 8 to 10 minutes until sauce thickens. Remove from heat and using a spatula, strain raspberry sauce through fine-sieve strainer. If you have a dispenser bottle, pour the syrup into the bottle and set aside.
When ready to serve, prepare the Chantilly crème. Place heavy cream, sugar and brandy into mixer bowl. Whisk on high speed until stiff peaks form, about 3 minutes. Spread generous amount of crème over prepared meringue, top with fruit and syrup. Serve immediately.

Servings : 6
Ready in : 300 Minutes
Course : Dessert
Recipe Type : Macarons & Cookies, Pastries

One Response to Mini Fruit Pavlova with Raspberry Coulis

Zhanna May 19, 2016 at 2:19 pm #

Can’t wait to make these! I usually make the big Pavlova, but these bite size mini ones are soo cute! Thanks!

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