Mini pavlovas with cream and raspberry sauce

Mini pavlovas with cream and raspberry sauce


For the meringues:

  • 6 large egg whites 
  • 2 tsp white vinegar
  • 3 tsp vanilla essence
  • 1 pinch salt
  • 2 ½ cups caster sugar
  • 3 tsp cornflour

For the raspberry sauce:

  • 300g frozen raspberries
  • 1 ½ Ts icing sugar
  • 2 tsp cornflour

For the cream:

  • 200g heavy cream
  • 1 Ts sugar


  1. To make the meringues, start by beating the egg whites. (I used a hand mixer but you can use a stand mixer if you have one!) Gradually add sugar and the rest of the ingredients and beat well until the mixture is slightly stiff and shiny! 
  2. Preheat your oven to 200 degrees so its nice and hot. Line a tray with baking paper and using an icing bag, form your mini meringues. Start by making a circle and work upwards so as to make a cup shape. Place in the oven, lower the heat to 100deg Celsius and bake for 45minutes. 
  3. Then switch off your oven, open it a jar and let them cool for at least an hour inside the oven. While your meringues are cooking, prepare your raspberry sauce. 
  4. Place ingredients in a small pot and bring to the boil. Dissolve 2 teaspoons of corn flour in some water and add to the sauce. Mix well and remove off heat and let it cool completely. 
  5. Make your cream as well by using a mixer until cream is fluffy. Place in the fridge when done.