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mini pavlova on a plate decorated with fresh strawberries, blueberries, and raspberries
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Mini Pavlova with Berry Chantilly Cream

A meringue-based dessert that is filled with a fresh berry compote, and topped with a dollop of fresh whipped cream that has been sweetened to perfection!
Course Dessert
Cuisine Australian
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 18 Servings
Calories 205kcal

Equipment

  • piping bag and plain tip #804
  • Silicone sphere molds 2”
  • microplane

Ingredients

Pavlova

  • 100 grams egg whites room temperature
  • 100 grams granulated sugar
  • 100 grams powdered sugar
  • 1 Pinch cream of tartar

Mixed Berry Compote

  • 80 grams sugar
  • 30 grams lemon juice
  • 1 vanilla bean (scraped)
  • 240 grams fresh strawberries (leaves removed)
  • 36 grams fresh blueberries
  • 40 grams fresh raspberries
  • 15 grams water
  • 10 grams cornstarch

Vanilla Chantilly

  • 300 grams heavy whipping cream
  • 30 grams powdered sugar
  • 1 vanilla bean (seeds scraped)

Instructions

Making the Pavlova

  • Preheat your oven to 200°F (93°C). Before you begin making pavlova, ensure that your mixing bowl is entirely clean and fully dry. Even a little bit of water, oil, or grease could throw off your entire recipe! Then, wipe down your clean mixing bowl and your attachments with vinegar!
  • First, using your stand mixer, whip the room temperature egg whites and cream of tartar on medium speed to a soft peak in a clean and dry mixing bowl.
  • Then, while it is mixing, slowly add your granulated sugar. Continue to mix until you reach stiff peaks.
  • Next, sift the powdered sugar over the stiff peaks. Gently fold the powdered sugar into the egg whites. Be careful not to deflate the meringue too much.
  • Prepare a piping bag with plain tip #804. Fill the piping bag with meringue.
  • Then, on the backside of the silicone sphere mold, pipe the meringue around the sphere. Make sure there are no spaces or gaps in the meringue.
  • Bake the meringue for 6-8 hours until it is firm and crunchy.
  • Next, let the meringue cool completely.
  • Then, after the meringue is completely cooled, gently peel the silicone mold away while being careful to not to break the shell.
  • Finally, when you are ready to assemble the pavlova, carefully scrape the point off of the bottom using a microplane so it will sit level on the plate.

Preparing the Mixed Berry Compote

  • First, use a paring knife to split and scrape the vanilla bean. Put the split vanilla bean into a heavy bottom saucepan.
  • Now you will prepare your mixed berries. Dice the strawberries into quarters, cut the raspberries in half, and leave the blueberries whole. PRO TIP: Fresh berries will keep their shape better, but frozen berries will work as well.
  • Add the prepared mixed berries into the heavy bottom saucepan along with the vanilla bean.
  • Then, add in the sugar and the lemon juice and stir everything to combine.
  • Next, in a separate mixing bowl, combine the corn starch and water. Mix until it is smooth.
  • Add the cornstarch mix to the berries in the saucepot and mix to combine.
  • Cook the berries over medium to low heat and continue to stir gently. Be careful not to scald the berries with high heat. The berries will begin to soften and release juices over medium to low heat.
  • When the berry juice mixture begins to boil, remove the saucepan from the heat and transfer the berry compote to another bowl to cool down.
  • Cover the berry compote with plastic wrap. Do this by pressing the plastic wrap right up against the surface of the berries. This step will prevent a layer of skin from forming over the berries mixture.
  • Then, once the berries are covered in plastic wrap, place the bowl in the refrigerator until it is completely cool.
  • Finally, when you are ready to assemble the pavlova, you can remove the vanilla bean pod from the berry compote.

Making the Vanilla Chantilly Cream

  • Start with a clean mixing bowl. Use your stand mixer to whip cream, the seeds of 1 vanilla pod, and powdered sugar on medium speed until it reaches a stiff peak (but is still smooth in texture).
  • Then, fill a large pastry bag fitted with your desired tip, and set it aside to pipe the cream on the pavlovas.

Assembling the Pavlova

  • First, place the mini pavlova hollow side up while making sure it stands balanced. If it won't stay up on its own or is unbalanced, use a microplane to even it out by gently scraping the bottom to a flat surface.
  • Then, scoop about 1 tablespoon of berry compote into the pavlova.
  • Next, pipe a dollop of Chantilly cream on top of the berry compote making sure to fully cover the filling so that it does not leak out.
  • Finally, garnish the mini pavlova with fresh fruit, mint, or any other topping of your choice. Chef Christophe used dehydrated berries to grate directly on top of the finished pavlova.

Video

Notes

Important Things To Note Before You Start
  1. Bring your egg whites to room temperature (or even a little warm) before beginning to make your pavlova. 
  2. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  3. Avoid baking pavlova if the weather is especially humid. We want to create an ideal environment for our pavlova to dry thoroughly. If you have a portable space heater, you can place that in your kitchen to remove excess humidity from the air and help the pavlova dry out.
  4. First, before you begin making pavlova, ensure that your mixing bowl is entirely clean and fully dry. Even a little bit of water, oil, or grease could throw off your entire recipe! For example, just a streak of grease in your bowl could prevent you from whisking your egg whites into frothy peaks.
  5. Unsure if your pavlova is done? Carefully pick up one of the pavlovas to make sure that it comes off of the parchment paper clean. If you can pick it up and there isn’t any residue, it is done.

Nutrition

Calories: 205kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 24mg | Potassium: 87mg | Fiber: 1g | Sugar: 27g | Vitamin A: 373IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg