From Thursday, 23 Jun 2022

Tropical Berry Mini Pavlovas

by Kezia Osei-Adjei

1 hour and 30 mins
It's a little harder
  • Ingredients

    Equipment needed

    • 2 Large Bowls
    • Stand mixer with balloon whisk attachment or hand mixer
    • Large metal spoon
    • Baking tray
    • 2D piping tip and piping bags ( you could also just use a sandwich bag if you don’t have these)
    • Whisk
    • Chopping board

    Meringue nests

    • 4 large egg whites (each egg white usually weighs 35g)
    • White Caster sugar (weigh your egg whites and whatever the weight is you want to double that and that is how much sugar you will need e.g Weight of egg whites =140g weight of caster sugar =280g)
    • Pinch of salt
    • Splash of white vinegar

    Chantilly cream

    • 400ml double cream
    • 2 tablespoons icing sugar
    • 1 tablespoon vanilla extract ( I like using Taylor & Colledge vanilla bean extract or Nielsen-Massey vanilla extract )

    Macerated strawberries

    • 300g fresh strawberries
    • 2 teaspoons of white caster sugar
    • Juice of a ¼ lemon

    Fillings for the pavlovas

    • ½ cup of canned mango pulp
    • 1 ripe passion fruit
    • 2 handfuls of fresh raspberries
    • 1 ripe mango
    • Bunch of fresh mint
  • These pavlovas are easy to make and a great versatile dessert for the summer. You can incorporate any fruit you like or even add exciting flavours to the chantilly cream. With this recipe you will learn how to make a: thick fluffy meringue, Chantilly cream and some great decorating techniques. These tropical mini pavlovas are filled with a delicious mango pulp/purée, fresh passion fruit, macerated strawberries, ripe flavourful mango and topped of with a delicious chantilly cream that will be finished with some raspberries and mint.


    Step 1: Pre heat the oven to 100 degrees fan (Celsius).

    Step 2: With clean hands pour the vinegar onto a paper towel and wipe down your mixing bowls, bowls for separating the egg whites, balloon whisk and hands (this will eliminate any form of fat or residue left in the bowls that would prevent the egg whites from whipping up).

    Step 3: Crack your eggs one by one into the bowl and scoop out the egg yolks and place into another bowl until all your eggs are separated.

    Step 4: Weigh your egg whites into your mixing bowl and whatever the weight of the egg whites are you want to double that weight for the sugar.

    Step 5: Whisk your egg whites on a medium-high speed until foamy, then add your pinch of salt and start streaming in the sugar slowly while you mix the egg whites on high speed. Make sure the sugar is being added slowly so that the egg whites don’t deflate.

    Step 6: Once all the sugar has been added and the mixture is thick and glossy on a baking tray lined with parchment paper spoon out 6 even spoonfuls of meringue and smooth into semi-circles. Using a smaller spoon make a dip in the centre of each meringue (this is where the fillings will go) and using the back of the spoon stroke up the sides of the meringues making an upwards pattern all the way around.

    Step 7: Place the meringues in the pre heated oven and bake for 1h and 30mins until crispy on the outside.

    Fresh fruit filling

    Step 1: Start of by slicing the strawberries into small roughly 2 cm cubes and do the same thing to the mango.

    Step 2: Set the mango to the side in a small bowl and in another bowl add your strawberries , caster sugar and lemon juice. Stir the strawberries in the bowl and now the macerated strawberries are complete.

    Step 3: Leave 6 raspberries whole and with the rest of them cut them in half, Set to the side.

    Chantilly cream

    Step 1 : Place all your ingredients into a large bowl. Using a whisk, stand mixer or hand mixer, whisk the cream to very soft peaks and set to the side.


    Step 1: Place you cream into a piping bag fitted with a 2D nozzle.

    Step 2: Once your pavlovas are cooled place one of them on a plate and pipe a little cream into the dip that was created in the centre.

    Step 3: Spoon some passion fruit and mango purée over the cream and pile on some of the macerated strawberries and mango into a cone shape.

    Step 4: Pipe a swirl of cream going around the fruit hiding the fruit in the centre of the meringue.

    Step 5: Finish by placing the halved raspberries around the pavlovas where the cream and meringue meet. Place 1 raspberry on top of the cream and by its side place a mint leaf. Repeat this with the rest of the meringues.

    Voila, there you have it some delicious tropical berry pavlovas ready for the summer and for you to enjoy!


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