Mini Black Forest Pavlovas

Today I’m sharing the recipe for a batch of these mini black forest pavlovas.

It’s now officially September, so we are on the tail end of summer and the start of autumn. This dessert is certainly on the summer feeling but hey, its perfect to enjoy on a mild afternoon.

The only thing that is different with these pavlovas is the size of them, you still get the cream filling and the fruit topping, just with with some chocolate. A surprise little twist on a classic treat – you can’t go wrong, right?

The fruit I used was a bag of frozen summer berries from a supermarket but feel free to use fresh berries if you can get them – that way you can pick and choose which fruit you have and how much of it.

Anyway, let’s get started, shall we?

Ingredients:

Pavlovas:

3 Egg whites.

145g Granulated sugar.

1 tsp Cornflour.

1/2 tsp White vinegar.

 

Filling:

200ml Double cream.

30g Icing sugar.

1/2 tsp Vanilla extract.

 

Topping:

Summer berry mix (or whatever berries you choose to use).

Small amount of grated chocolate.

Milk chocolate spread, just a small amount.

 

Methods:

Before you get started on any element of the recipe, you’ll want to do some prep work. Make sure you weigh up all of your ingredients, line a baking tray with a piece of parchment, ensure that all of your equipment for the meringue is sparkling clean and grab any other equipment you may need such as a spatula and mixing bowl. I also recommend preheating your oven to 140˚c/285˚f.

To start, you’ll want to make the meringue. Grab yourself a small/medium mixing bowl and place in the granulated sugar and cornflour – give them a good mix together. Set aside until it’s needed later on.

Into your large mixing bowl, you’ll want to add the egg whites into it along with the white vinegar and whisk on a high speed just until the mixture has become frothy.

Once you have achieved a frothy consistency, you can go ahead add the sugar mix a table spoon at a time, beating well in-between each addition. Continue to add the sugar mix until it has all been fully incorporated.

Now the mixture should be done but to check and ensure you’ve got it perfect, you’ll want to do some quick checks. Take a little of the meringue mixture and rub it between your finger and thumb, if you don’t feel any granules of the sugar, thats perfect. The other check is to put the whisk attachment back into the meringue and pull it out, if the mixture is smooth, glossy and holds its shape – thats perfect.

Now you can process the meringue mixture. Take a large ice cream scoop and scoop directly onto your lined baking tray – onto a standard baking tray you should be able to fit them all on,  just give each of them a little space to expand as they will a little while baking. You’ll also want to make an indentation using a spoon.

Take the tray and place into the preheated oven and bake for around 45-50 minutes (you should be able to remove the pavlova from the tray cleanly, laving behind no traces it was on the baking paper – if you can’t, then you may need to bake them for a little longer.

While the meringues are baking in the oven, its the perfect time to get the cream filling and fruit ready as well as cleaning down and getting tidied up.

For the whipped cream take a bowl and place in the double cream, icing sugar and vanilla extract. Whisk them all together until the mixture reaches a consistency where it holds its shape, once you have achieved that, you can place it all into a piping bag fitted with your nozzle of choice – place in the fridge until needed later on (use within 24 hours).

Once everything is ready, you can assemble the mini pavlovas. Take the meringue nest and pipe in the whipped cream, use as much or as little as you’d like, you’ll know when you have go the balance right. Then you can go ahead and place the fruit directly on top, in whichever formation you’d like. As an optional finish, I take some milk chocolate spread and drizzle it over the pavlova – then sprinkle over some grated chocolate, just to add to the chocolate element of the recipe.

 

There you go, that’s how you make a batch of mini black forest pavlovas. They are pretty quick and very easy to make, so why don’t you give them a try sometime soon – you won’t regret it. Remember, if you’re making these, they are best enjoyed within 24 hours of assembling them.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.