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Mini Black Forest Pavlovas

Mini Black Forest Pavlovas

5
(2)
  • Makes 5
  • 20 minutes
  • 1 hours

These little treats are the perfect spooky addition to any Halloween celebration! Allow to cool overnight for the best texture.

Recipe supplied by Made By Mandy.

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Ingredients

For the Pavlovas
5 large egg whites, cold
180g Black & Gold Caster Sugar
1 tbsp Black & Gold Cornflour
1 tsp white vinegar
For the Whipped Cream
350ml Black & Gold Thickened Cream
2 tbsp Black & Gold Icing Mixture
For the Berry Compote
250g Community Co Frozen Mixed Berries
2 tbsp Black & Gold Caster Sugar
1 tsp vanilla extract
Other
20g dark chocolate, for shaving
5 Scotch Finger biscuits
1 tube black icing writing pen
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Preheat oven to 140°C (fan-forced) and line a baking tray with baking paper.
  2. For the pavlovas, whisk egg whites on medium speed until soft peaks form. Gradually add caster sugar, one tablespoon at a time, whisking until glossy and stiff peaks form. Add cornflour and vinegar and whisk for another 30 seconds.
  3. Transfer the mixture to a piping bag fitted with a circle nozzle and pipe onto the prepared tray.
  4. Use the back of a spoon to create a slight divot in the center for the filling. Transfer to the oven and immediately reduce the oven temperature to 100° C. Bake for 1 hour until crisp on the outside. Turn the oven off and leave pavlovas inside to cool completely - overnight is best.
  5. For the berry compote, add frozen berries, sugar and vanilla extract to a small saucepan over medium heat until the berries begin to melt. In a small bowl, mix cornflour with 1 tbsp water until smooth, then stir into the berries. Cook for another 4-5 minutes, or until slightly thickened. Set aside to cool.
  6. For the whipped cream, add the cream to a bowl and start beating. Gradually add the icing mixture and continue beating until soft peaks form - around 3–5 minutes. The cream should hold its shape but still be soft and creamy.
  7. For the Scotch Finger tombstones, pipe a border around each biscuit, then write “RIP” in the centre using the black icing pen.
  8. To assemble the pavlovas, spoon a dollop of whipped cream into the centre, top with berry compote, a Scotch Finger tombstone, and a shaving of dark chocolate.

More about this recipe

Storage

  • Store unassembled pavlovas in an airtight container at room temperature for up to 3 days.
  • Store the berry compote in the fridge for 2–3 days.
  • Whipped cream is best made on the day of serving.
  • Assemble the pavlovas with cream and berry compote just before serving, and add the Scotch Finger tombstones last to keep them crisp.

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