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Mini Pavlovas with Strawberries and Chocolate
Light mini pavlovas made with meringue, topped with vanilla whipped cream, fresh strawberries coated in dark chocolate. Simplified version for 4 servings.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Be careful when handling hot chocolate to avoid burns.
- • Do not consume raw egg whites if you have a weakened immune system.
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