Mini Pavlovas with Strawberries and Chocolate

Ingredients

• 2 whites Egg whites (fresh eggs, at room temperature)
• 60 g Granulated sugar (fine sugar)
• 1 tsp Cornstarch (to make the meringue soft inside)
• 1 tsp Vanilla extract or paste (or vanilla seeds)
• 200 ml Heavy cream 30% (well chilled)
• 1 tbsp Sugar for the cream (optional, very little sweetened)
• 250 g Fresh strawberries (wash, hull)
• 100 g Dark baking chocolate 60% (melting, to melt)

Instructions

1. Separate and whisk the whites

   Separate the whites from the yolks, place the whites in a clean bowl and whisk on medium speed until they become frothy.

   Time: PT5M

2. Incorporate sugar, vanilla and cornstarch

   Add the granulated sugar gradually while continuing to whisk until stiff peaks form, then incorporate the vanilla and cornstarch (one teaspoon).

   Time: PT5M

3. Shape the mini meringues

   Line a baking sheet with parchment paper. Using a piping bag (or a spoon), place piles of about one tablespoon of meringue, forming small wells in the center for the cream.

   Time: PT5M

4. Bake the meringues

   Bake the meringues at 90 °C for 1 h 30 min. Low‑temperature baking yields a crisp exterior and a slightly soft interior.

   Time: PT1H30M

   Temperature: 90°C

5. Melt the chocolate

   Place the dark chocolate cut into pieces in a microwave‑safe bowl and heat for 1 min 30 s, stirring halfway.

   Time: PT2M

6. Let the chocolate cool slightly

   Let the melted chocolate rest for about 5 minutes so it reaches an ideal temperature for dipping the strawberries.

   Time: PT5M

7. Prepare the strawberries

   Rinse the strawberries, hull them, gently pat dry with paper towels.

   Time: PT5M

8. Dip the strawberries in chocolate

   Submerge each strawberry in the melted chocolate, place them on a sheet of parchment paper and refrigerate until assembly.

   Time: PT10M

9. Whip the cream

   In a cold bowl, whisk the 30 % cream with 1 tbsp sugar and vanilla until stiff peaks form, without over‑beating.

   Time: PT5M

10. Assemble the mini pavlovas

    Place a spoonful of whipped cream into the well of each meringue, then top with a chocolate‑coated strawberry. Repeat for the 4 servings.

    Time: PT5M

11. Final cooling

    Let the assembled pavlovas rest for 15 minutes at room temperature or chilled before serving.

    Time: PT15M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

25 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Egg whites: pasteurized egg whites
• Instead of Granulated sugar: powdered sugar
• Instead of Cornstarch: potato starch
• Instead of Vanilla extract or paste: vanilla sugar
• Instead of Heavy cream 30%: 35% liquid cream
• Instead of Sugar for the cream: powdered sugar
• Instead of Fresh strawberries: red berries
• Instead of Dark baking chocolate 60%: 70% dark chocolate

Equipment Needed

• Egg‑white bowl
• Electric or manual whisk
• Piping bag (or freezer bag)
• Baking sheet
• Parchment paper
• Microwave
• Silicone spatula (optional)
• Chef’s knife (optional)
• Scale or measuring cup (optional)
• Tablespoon (optional)

Critical Steps — Do Not Skip

• Separate the egg whites
• Incorporate sugar, vanilla and cornstarch
• Bake the meringues at 90°C
• Whip the cream without over‑beating
• Delicate assembly of the pavlovas

Chef Tips from the Video

• Use powdered sugar for an even smoother meringue.
• Lightly dust with cocoa powder or orange zest for decoration.

Troubleshooting

Storage

Refrigerator: Store the meringues in an airtight container separate from the strawberries, up to 2 days.

Freezer: Unfilled meringues freeze for 1 month, well wrapped in cling film.

Room temperature: Dry meringues can be kept at room temperature for 2 days in a dry container.

Make-Ahead Tips

• Prepare the meringues the day before and store them in an airtight box.
• Melt the chocolate in advance and keep it warm in a bain‑marie.
• The whipped cream can be whipped up to 2 hours ahead, keep chilled.