Chocolate and cinnamon mini pavlovas

chocolate, fruit, pavlova, meringue, baking, dessert, pudding, homecook, besthomecook, best home cook, Xmas, Christmas, festive, philip, philipfriend, philip friend, surrey, easy, quick, recipe

These mini pavlovas are not only a favourite dessert in my kitchen in the summer, when freshly picked fruit from the allotment gets put to good use, but it is a dessert I make over the winter months, often using fruit I had frozen months earlier.

This slideshow requires JavaScript.

This simple dessert has the addition of dark chocolate and cinnamon for a festive flourish: not too much, just a touch of cinnamon (you don’t want the pavlovas tasting medicinal!) and hint of chocolate in there so you get flecks of dark chocolate suspended in the meringue.

I have been known to serve this as an alternative to Christmas pudding on Christmas Day for those who do not like Christmas pudding.

A little egg white goes a long way here: as a loose guide for amounts of pavlovas to make, the white from one large egg will give 7-8 small pavlovas.

The egg whites were also frozen a while back (I always freeze the whites when I use just the yolks in a dish; the whites are perfect for macarons or meringues).

The joys of frozen fruit

The blueberries here were frozen months ago when I picked them: you just pop them on the cream, let them defrost and serve. I often top with raspberries and strawberries from the freezer, too, but had used the last of those up!

However, if you want more of a taste sensation, serve the pavlovas with fruit still frozen: it’s marvellous!

The proportion of egg white and sugar for a perfect meringue

Normally I use the egg white straight from the shell (the white of 1 large egg to 50g sugar), but when I use frozen egg whites it is harder to estimate how many eggs – especially when I didn’t write them on the container before freezing!!

However, going by weights, use double the amount of caster sugar to egg whites. So for 41g egg whites (this rather random number was merely what I had in the container I defrosted for this batch), use 82g caster sugar and gave me 6 mini pavlovas.

Getting ahead

The pavlovas are fine to make a couple of days before, stored in an airtight container in a cupboard once cooled, and then topped with cream and fruit a few hours or so before serving.

Recipe: chocolate and cinnamon mini pavlovas – makes about 6

For the chocolate and cinnamon meringue:
  • 1 large egg white
  • 100g caster sugar
  • ½ teaspoon cornflour
  • ½ teaspoon vinegar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon finely chopped or grated dark chocolate
To finish:
  • 300ml whipped cream
  • ½ teaspoon vanilla extract
  • 1 teaspoon icing sugar
  • a handful of fresh fruit to decorate: eg) bluberries, raspberries, strawberries, passionfruit, mango, pomegranate seeds, orange segments……
  • grated chocolate

(1) Line a large baking tray with a double sheet of greaseproof paper and preheat the oven to 150C (130C if using a fan oven).

(2) In a bowl (fully dry and free from any grease), add the egg white and whisk for a minute or so to start to froth up. Add about ¼ of the sugar and keep whisking for about a minute. Repeat until all the sugar has been incorporated and then whisk for about 5 minutes or until the meringue is firm and holds it shape easily.

(3) Whisk in the cornflour, cinnamon and vinegar and then stir in the chocolate.

(4) Take about a tablespoon of the meringue and place onto the baking sheet, flattening slightly in the centre with the back of the spoon so the outside is slightly raised like a rim. Alternatively, you can pipe the meringue in circles, including a raised rim on top around the edge which will hold the cream easily.

(5) Repeat with the remaining meringue and then put into the oven and bake for 40 minutes. Turn off the oven and keep the mini pavlovas in there until the oven is fully cool. I often do this the night before and leave them in the oven (turned off!) overnight.

(6) Whip up the cream, icing sugar and vanilla extract until fairly firm peaks form. Spoon onto the cooled pavlovas and top with fruit and a sprinkling of grated chocolate.

Note: you can brush melted chocolate over the cooled meringues before leaving it to set and then topping with cream. This will give a barrier between the meringue and the cream so that the moisture in the cream will not soften the meringue: ideal if getting the pavlovas all decorated the night before, for example.


Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

2 thoughts on “Chocolate and cinnamon mini pavlovas”

I love to hear your comments:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.