Description
Mini pavlova meringues filled with a rich chocolate mousse and topped with sweet cherry compote, creating a perfect balance of light, crispy, and creamy textures.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup fresh or jarred cherries, pitted and chopped
- 2 tbsp powdered sugar (for cherry compote)
- 1 tbsp water (for cherry compote)
- 1 tbsp lemon juice (optional, for compote)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. Add vanilla extract and beat for another 30 seconds.
- Spoon or pipe the meringue mixture into small rounds or nests on the prepared baking sheet.
- Bake for 1 hour and 15 minutes, then turn off the oven and leave the meringues in the oven for 1 hour to cool and dry out.
- While the meringues cool, prepare the chocolate mousse by melting the chocolate chips in a microwave-safe bowl or over a double boiler. Let cool slightly.
- Whip the heavy cream until stiff peaks form, then gently fold in the cooled melted chocolate until combined.
- In a small saucepan, combine chopped cherries, powdered sugar, water, and lemon juice (if using). Simmer over medium heat for 5–7 minutes, stirring occasionally, until the cherries soften and the sauce thickens.
- Once the meringues are completely cooled, spoon or pipe the chocolate mousse into the center of each pavlova base.
- Top with cherry compote and garnish with chocolate shavings or a dusting of cocoa powder, if desired.
- Serve immediately or refrigerate for up to 4 hours before serving.
Notes
- Ensure the meringues are fully cooled before topping to prevent them from becoming soggy.
- Top the pavlova bombs just before serving to maintain their crispy texture.
- These are best enjoyed the same day but can be refrigerated for a few hours before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand