Chocolate meringues topped with raspberry whipped cream are a delightful treat on a warm day! Chocolate Raspberry mini-Pavlovas are an elegant dessert that is easy to make.
I enjoy gardening. It relieves stress and I love the challenge of finding the right plants for the right spots.
When I came back from Cambodia, most of my backyard was a barren mud pit. I guess the people who rented my house had a dog because all the grass under the trees by my patio was gone.
I’ve also had drainage problems from a downspout that’s located uphill from my patio. So it was time to do some major work.
I dug a swale (or dry creek as they’re called in Texas) from the downspout across the backyard. All the rocks in the swale came from my yard (it’s that rocky). And, I put in a rain garden at the end.
Then I put in some stone paths and began planting. Most of the area is shaded. Finding plants that will tolerate dry shade is a challenge but things are coming along. I also planted a passion vine, clematis, honeysuckle and a grapevine by the pillars to my pergola.
It’s still a work in progress but I’m enjoying watching the flowers come in.
Now about these chocolate raspberry mini-pavlovas. My Australian friends introduced me to pavlovas a few years ago. They’re named after a famous ballerina (Pavlova) because the meringues are shaped like her tutu.
Usually, pavlovas are cake-sized. This makes for an elegant dessert until you try to slice it. Then it’s not so pretty. (Maybe one of you knows the trick, I certainly don’t).
I usually bring dessert to a weekly gathering of friends and I wanted to bring pavlovas without the mess. So I made mini pavlovas. Each one is an individual serving and they stay beautiful until someone eats them.
Chocolate raspberry mini-pavlovas start with chocolate meringues. I dropped my meringue onto parchment paper and spread it out into flat disks with a spoon.
I had some less-than-fresh raspberries in my refrigerator – you know, kind of mushy but not yet moldy. So I made some raspberry sauce for the raspberry whipped cream. You could substitute raspberry jam to save time. If you make the raspberry sauce, you’ll have extra to either serve with the pavlovas or on top of ice-cream.
Ideally you want the meringues to be crisp when you serve this dessert. So you need to assemble it right before serving. I showed my guests how to assemble the layers and then let them make their own. It only takes a few minutes either way.
The components are also freezable so you can make the parts ahead of time and put them together at the last minute.
If you’re having a party and want to stretch the recipe a little further, only use one meringue per pavlova. In other words, just put a spoonful of raspberry whipped cream on top of each meringue, top with a fresh raspberry and serve.
If you have left overs, eat them as quickly as possible. As they absorb moisture from the whipped cream, the meringues become more “cookie-like” which isn’t all bad. The flavor will be as incredible as ever.
- ½ cup egg whites
- ¼ cup cocoa powder
- ¼ cup sugar
Raspberry Whipped Cream
- 1 ½ cups whipping cream
- 5 tablespoons raspberry sauce or raspberry jam
- ½ teaspoon unflavored gelatin
- 2 cups raspberries
- 2 cups raspberries
- 3 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- Put egg whites in a mixing bowl and beat until frothy. If desired, add a pinch of cream of tartar (this helps the egg whites whip up nicely). Continue beating until soft peaks form.
- Sift in the cocoa powder and sugar. Beat until stiff peaks form.
- Line a pan with parchment paper or a silpat. Drop rounded tablespoonfuls of the meringue onto the paper leaving a couple of inches between each meringue. Use the back of a spoon to flatten the meringues into 2-inch disks.
- Bake in a preheated 250°F oven for 20 minutes. Turn the oven off and leave the meringues in the oven until it cools (about 2 hours). Store in an airtight container and/or freeze if you are not using them the same day.
- Put all the ingredients in a small saucepan and cook on medium high, stirring until the juices in the raspberries form a slightly thickened sauce. I smash the raspberries while I stir to speed things up.
- Let cool before adding to the whipped cream.
Raspberry Whipped Cream
Put the ingredients in a chilled mixing bowl (I put my bowl in the freezer for 15 minutes). Beat until stiff peaks form. Refrigerate until ready to use. Use within 2-3 days or freeze.
- Assemble your pavlovas right before serving to keep the meringues crisp. I let my guests assemble their own.
- Place one meringue on the plate, top with a generous tablespoon of raspberry whipped cream. Place the second meringue on top and top that with another tablespoon of whipped cream.
- Garnish with a fresh raspberry and/or some additional raspberry sauce.
Amount Per Serving: Calories: 163Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 27mgCarbohydrates: 14gFiber: 3gSugar: 8gProtein: 3g
Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.