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Pink Mini Pavlova Dessert with Raspberries

Delight in Pink Mini Pavlova Dessert with Raspberries Today

Experience the joy of Pink Mini Pavlova Dessert with Raspberries, a gluten-free treat that's perfect for any celebration.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 3 hours
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 4 large Egg Whites Fresh and at room temperature
  • 1 cup Superfine Sugar Or finely processed granulated sugar
  • 1 teaspoon Cream of Tartar Optional but recommended for stabilization
  • 2 tablespoons Corn Starch Enhances texture, optional
  • 1 teaspoon Powdered Food Coloring For a pink hue
  • 1 teaspoon White Vinegar Optional but helps stabilize
For the Topping
  • 1 cup Sugar-free Whipped Cream Balances sweetness
  • 1 cup Fresh Raspberries Can substitute with other seasonal fruits

Equipment

  • Stand Mixer
  • baking tray
  • parchment paper
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 85-90°C (185-194°F) and line a baking tray with parchment paper.
  2. In a stand mixer, whisk egg whites and cream of tartar, gradually adding superfine sugar and vinegar until stiff peaks form.
  3. Gently fold in powdered food coloring and corn starch, then pipe two 10 cm disks onto the tray.
  4. Bake for 90 minutes without opening the oven door until the pavlovas are slightly cracked.
  5. Turn off the oven and leave the door slightly ajar, allowing the pavlovas to cool for several hours.
  6. Once cooled, fill each shell with whipped cream and top with fresh raspberries before serving.

Nutrition

Serving: 1pavlovaCalories: 150kcalCarbohydrates: 35gProtein: 2gSodium: 10mgPotassium: 50mgFiber: 1gSugar: 30gVitamin C: 20mg

Notes

Ensure all equipment is clean and dry for optimal egg white whipping. Fill pavlova shells shortly before serving to maintain crispness.

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