Mini Pavlova with strawberries and dark chocolate
Recipe by Hervé Cuisine
Light and crunchy mini Pavlovas, topped with lightly sweetened whipped cream, fresh strawberries dipped in 60% dark chocolate and decorated with small touches of meringue. A simplified and playful version of the traditional Pavlova, ideal for 4 people.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
1h 14m
Prep
1h 30m
Cook
20m
Cleanup
3h 4m
Total
Cost Breakdown
Total cost:$5.47
Per serving:$1.37
Critical Success Points
- • Separate the egg whites without contaminating with yolks
- • Incorporate the sugar gradually to obtain a glossy meringue
- • Bake at 90°C for 1 h30 without opening the oven
- • Allow the meringues to cool completely before adding the cream
- • Assemble just before serving to preserve the crunch
Safety Warnings
- • Be careful when whisking hot egg whites if you use a metal bowl.
- • Melted chocolate is very hot; avoid any skin contact.
- • Do not open the oven during the meringue baking to avoid a thermal shock.
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