Sweeten your long weekend with these mini raspberry and chocolate pavlovas – fit for a queen! Recipe and image courtesy of Megann Evans for Fresh Aussie Berries.
Meringue
- 6 large egg whites
- 1 1/2 cups caster sugar
- 3 Tbsp cocoa
- 1 Tbsp cornflour
- 2 tsp lemon juice
- 1 tsp vanilla paste
- Crushed cocoa, to dust
- 1/2 cup pistachios, to sprinkle
Raspberry compote
- 1 cup fresh raspberries
- 1/4 cup caster sugar
- 1 Tbsp lemon or orange juice
- 1 Tbsp water or Chambord (optional)
- 1 tsp vanilla bean paste
To assemble
- 300ml cream, softly whipped
- 2 Tbsp raspberry compote (see above)
- 2 punnets fresh raspberries
To make the raspberry compote, place fresh raspberries, caster sugar, lemon, water and vanilla in a saucepan and simmer over a low heat until sugar has dissolved and has thickened slightly, approximately 5-10 minutes. Do not boil. It will continue to thicken slightly as it cools. Transfer compote to the fridge and leave at least 1-2 hours before serving.
For the meringues, preheat the oven to 120ËšC. Line a large baking tray with parchment.
Using a stand mixer or electric beaters whisk the egg whites with a pinch of salt to soft peaks then gradually add the sugar until very thick and glossy. Add the remaining sugar with the lemon juice and vanilla and continue to whisk until the sugar is fully dissolved.
Sift the cocoa and cornflour together over the top of the meringue. Using a large metal spoon, gently fold ingredients so it has a marble effect.
Carefully spoon 8 heaped portions of the meringue mixture on the prepared tray, spacing them approximately 4cm apart and keeping the meringue piled high rather than spreading it flat. Sprinkle with a light dusting of cocoa and pistachio nuts.
Bake for 75-85 minutes until the outside is crisp and the centres are still a little soft and they will easily lift off the baking paper. Turn the oven off and leave the pavlovas to cool completely with a spoon in the door to keep it slightly ajar.
When ready to serve, whisk the cream into stiff peaks with an electric mixer. Dollop the raspberry compote into the cream and swirl through. Cut the pavlovas in half and spoon on the cream. Top with the fresh raspberries and an extra sprinkling of pistachios. Top with the other half of the pavlova and another light dusting of cocoa, if desired.
