mini chocolate raspberry pavlovas
Prep time
Cook time
Total time
These mini pavlovas, adapted from Nigella Lawson's original recipe, are a fun, different kind of dessert to make for the holidays.
Serves: 6
  • For the pavlova:
  • 6 large egg whites
  • 2 cups superfine sugar
  • 3 tablespoons unsweetened cocoa powder, sifted
  • 1 teaspoon balsamic or red wine vinegar
  • 2 ounces dark chocolate, finely chopped
  • For the toppings:
  • 2 cups heavy cream
  • 4 cups raspberries
  • 1 to 2 ounces dark chocolate
  • fresh mint leaves (optional)
  1. Position the racks in your oven in the upper third and lower third of your oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper and, using a pencil and a glass with about a 4-inch diameter, trace circles spaced about 2-2.5 inches apart. Turn the parchment paper over so that your meringue won't be contaminated by the pencil parks.
  2. Make the meringue: In a large mixing bowl with high sides, beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
  3. Spoon just a little dab of the meringue under each corner of the parchment paper to make sure that the parchment paper is firmly attached to the baking sheet. Using your rubber spatula, spread out the meringue into each of the circles you've drawn, making sure to smooth down the sides and top of each meringue circle.
  4. Put your baking sheets in the oven, then immediately turn the temperature down to 300 degrees and cook for 1 to 1¼ hours. The pavlovas are ready when the tops are dry and crisp looking but gives easily when touched gently with your rubber spatula..
  5. Let it cool: Turn off the oven and open the door slightly; let the meringue cool completely in the oven. When you're ready to serve, turn out the meringues onto a large platter and carefully peel off the parchment paper.
  6. In a medium bowl, beat the heavy cream until stiff peaks form. Using a clean rubber spatula, spread a thick layer of whipped cream onto one pavlova circle, then smush another pavlova circle on top. Top with raspberries and grate chocolate on top for garnish. Add mint leaves for extra zing.
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Recipe by Grits and Chopsticks at