MINI BERRY PAVLOVAS with Pomegranate Molasses Caramel Sauce

December 10th, 2020

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I may be jumping the gun sharing a festive table dessert this week. However, if you are anything like my extended family the planning begins well before Christmas to plan the menu and decide what we will each bring to our shared lunch.

These mini pavlovas have a lightly crisp crust and soft marshmallowy centre (just how I like them!). They aren’t crunchy crisp like a true meringue as I have reduced the sugar content by about a third compared to other recipes. If you like a more crispy pavlova crust then increase the sugar to 300g (1 1/2 cups).

The caramel sauce is something special. Pomegranate molasses has a unique tart and astringent flavour that works well to balance the sweetness of the pavlova. It is available from some supermarkets and speciality food stores (alternatively use golden syrup).  Even if you skip the pavlova and just make the sauce you will certainly be glad you did. Enjoy!

More festive and summer feasting recipes:

Jewelled Quinoa Salad + Grilled Vegetable Dips

BBQ Salmon with Cucumber Salsa + Grilled Vegetable Salad with Strawberry Balsamic Dressing

Edible Gifts: Chocolate Raspberry Truffles + Macaroons

Mini Berry Pavlovas with Pomegranate Molasses Caramel Sauce

These mini pavlovas can be made a few days in advance and are easily transportable. A tip if you are using backyard eggs (as I did) or super fresh eggs: you will get a loftier meringue if they are at least 1 week old. I “age” the eggs from our hens for making meringue by dating them and stashing in the pantry.

Servings 8 Makes

Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling time: 4 hours hrs

Ingredients

• 6 egg whites - size 7, at room temperature
• 220 g 1 cup + 2 tbsp caster sugar
• 1 tsp white wine vinegar
• 1 tbsp cornflour or tapioca starch
• 1 tbsp freeze-dried berry powder – I used raspberry (optional)

Pomegranate molasses caramel sauce

• ¾ cup 100g brown sugar
• 1 tbsp water
• 1 tbsp pomegranate molasses or golden syrup
• ½ cup 125ml cream
• Pinch of salt

To serve

• 300 ml cream, whipped
• 4 tbsp natural unsweetened yoghurt
• 400 g raspberries
• Seeds of half of a pomegranate (optional)
• Small edible rose petals to garnish (optional)

Instructions

• Line two oven trays with baking paper. Preheat oven to 140C (not fan bake).
• Using an electric beater or stand mixer, whisk egg whites until soft peaks form. Slowly add the sugar 1 tbsp at a time, mixing thoroughly between each addition until the mixture is thick and glossy. Continue to beat the meringue for 8-10 minutes to completely dissolve the sugar into the egg white. Once you can rub a small amount of meringue between your fingers and feel no sugar grains, you are good to go.
• Use a large metal spoon to fold through the vinegar, cornflour/tapioca starch and berry powder. Dollop the meringue in 8cm rounds onto the prepared trays – four on each – evenly spaced. Don’t overwork the meringue, just pile it high as it will sink and spread a little as it cooks. Carefully place the pavlovas in the oven and bake for 50-60 minutes until the outside is lightly crispy – switching the trays halfway through the time to ensure they cook evenly cooking. Turn off the heat and leave to cool completely inside the oven. These can be made a few days in advance and stored in an airtight container.
• Make the caramel sauce. Combine the sugar and water in a saucepan and heat gently until dissolved. Simmer for 1 minute into a thick caramel. Remove from the heat, add the pomegranate molasses and slowly add the cream. Return to the heat, stir and cook for another minute until smooth. Pour into a serving jug.
• Combine the whipped cream and yoghurt.
• To serve, place the mini pavlovas on serving plates, dollop with cream, scatter with raspberries, and pomegranate seeds and drizzle with caramel sauce. Garnish with edible rose petals. Keep the jug of caramel sauce handy for extra drizzling, as required.