Mini Chocolate Pavlovas
Prep time
Cook time
Total time
Yield: 16 pieces
  • 4 egg whites in room temperature
  • 1 cup of white sugar
  • 1 tbsp Dutch type cocoa
  • 1tsp vanilla extract
  • ½ tsp crème of tartar
  • 2 tsp corn flour
  • 1can of vegetable cream 250gr
  • 4tbsp Nutella
  • 100gr dark cooking chocolate
  • 200gr raspberries fresh or unfrozen
  • Raspberry or chocolate syrup
  1. Prepare the oven at 120o Celsius
  2. Beat the egg whites in a standing mixer until they become white
  3. Pour in the vanilla, sugar and crème of tartar and keep beating until we get a firm meringue
  4. Add the cocoa and gently mix with a silicon spatula
  5. In a large tall bowl place a plastic bag and fill in with the meringue.
  6. Place parchment paper on a shallow oven pan
  7. Form mini round shapes with the meringue and bake for 90minutes
  8. Keep the oven door closed until the meringues cool off completely
  9. Store the meringues in a well-sealed box
  10. With a potato peeler cut the chocolate in flakes
  11. For the cream beat the crème with the Nutella to get an even mixture
  12. Place the mixture in a large plastic zip bag as we did for the meringues
  13. Just before serving, place an amount of cream above each meringue, add the chocolate flakes, the syrup and the raspberries.
Recipe by Craft Cook Love at