Pavlova is a family favourite of ours. My family loves the outside very crisp, with the marshmallow quite gooey. So instead of one large pavlova (which you can certainly do with this recipe), I make 12 smaller ones and that gives me the perfect crisp to goo ratio! Top these mini, single serve pavlovas with an easy chocolate mousse, caramel and toasted nuts or simply with whipped cream and berries. Get creative with different toppings, and remember to top the meringues just before serving.
Mini Pavlova with Chocolate Mousse
- 6 large egg whites room temp
- 1/2 tsp cream of tartar (or 1tsp lemon/white vinegar)
- Pinch salt
- 300 g sugar/icing sugar (50g per egg white)
- 3 tsp corn/potato starch
- citrus zest
- 2 tsp vanilla extract
Chocolate mousse (chocolate cream):
- 300 ml cream
- 100 g dark chocolate grated
- 2 Tbsp icing sugar
Preheat oven to 150C (NO FAN).
Place egg whites, tartar and salt into a mixer bowl with a whisk attachment and whisk on low speed until you get a soft foam.
Combine the sugar, starch and zest together and gradually sprinkle into the whites, one tablespoon at a time.
Whisk until the meringue is stiff and glossy.
Add the vanilla in and give it a brief whisk.
Dollop onto a line baking tray and gently spread out into to 3cm x 10cm discs.
Reduce the oven to 110C, bake 1hr (1hr 20m if making one large pavlova)
Turn the heat off and allow to cool completely in the oven with the door closed.
For the Chocolate cream, heat cream to just under a boil. Pour the hot cream over the grated chocolate.
Allow to sit for 1 minute and then give it a good whisk to dissolve the chocolate.
Refrigerate the chocolate cream until it is cold, then whip to soft peaks.
Transfer to a piping bag and pipe onto the meringues.
Serve drizzed with caramel sauce (store bought or homemade), topped with toasted walnuts and a sprinkling of sea salt.