How to make white chocolate mini pavlovas

Now we’ve finally moved into our new house and have a dining room table that seats more than two people comfortably it’s been fun to have friends around for dinner.  The way it usually goes is that I’m in charge of cooking and Meat-and-Three-Veg is in charge of washing up.  Every time before dinner he complains about the amount of dishes that I have managed to use in preparation but once he’s eaten everything he’s usually pretty happy.  Friends came over the other night and after following tradition by using every dish in the kitchen for the main meal I made a pretty simple dessert – mini versions of a white chocolate pavlova.

Pavlova is such a classic Aussie dish but baking it in individual serves makes things a little bit different.  The addition of white chocolate gives some extra richness and you can really top it with whatever fruit you like. Berries are traditional but I also love slices of mango and some passionfruit pulp for a tropical feel.  What’s more if you’ve got an electric mixer like my much loved Kitchenaid then the washing up is fairly minimal.  MTV approved.

Whisking the egg whites

1/2 lemon
3 egg whites
3/4 cup of caster sugar
1 vanilla pod
3 tsp cornflour
100g white chocolate, chopped
300ml double cream
2 tbsp icing sugar
1 punnet of strawberries and one of raspberries

Whisking the egg whites with the cornflour

1.  Preheat oven to 140c and rub the bowl and whisk of your electric mixer with the cut lemon.

2.  Whisk the egg whites until stiff peaks form and then add the sugar until glossy.  Add cornflour and the seeds from the vanilla bean and whisk until combined then fold through the chopped white chocolate.

3.  Spoon 8 small mounds of the mixture onto a tray lined with baking paper and shape them into circles.

4.  Bake for 50 mins and then turn the oven off and leave the oven door slightly ajar until the meringue bases have completely cooled.

5.  Whisk the double cream with the icing sugar until it thickens.

6.  Cut the stalks off the berries and cut the strawberries in half and then top the mini pavlovas with the whipped cream.

The finished mini meringues
The gorgeous plate is a vintage one I got at the Portobello road market in London

Serves eight.   


  1. I don’t like white chocolate. Can I use regular chocolate instead?

  2. These are beautiful 🙂 And I love that you have space for entertaining – we can fit people in to our place, but it’s tight! I dream of a big house one day 🙂

  3. The kitchen aid is amazing for pavlovas! Have never tried mixing chocolate through tough, sounds great!

  4. Anon – Yes you could but you will be able to see it in the meringues so they won’t look a pure white colour.

    Kari – Yes it was a dream of mine for a while as well so it is quite a luxury now.

    Ashley – I know gotta love the Kitchen Aid – they work every time.

  5. Aww these look fabulous. Bitesize pieces of YUM! Will def have to give them a go.

    Also insanely jealous of your KitchenAid. I am (still) saving up for one and it’ll be like heaven when that day comes around!!

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