Pavlova is crisp on the outside and marshmallowy soft on the inside. Filled with delicious, fresh berry compote and Chantilly cream, they make the perfect dessert for special occasions! Mini pavlova is ideal for spring and summer family gatherings or even a small wedding because they are elegant and the flavor is the perfect combination of crunchy, sweet, and chewy!

FULL RECIPE ► [ Ссылка ]

CHAPTERS ►
00:00 Intro
00:16 Cleaning the mixer
01:10 Making French meringue
02:08 Mixing the stiff peaks
02:56 Flavoring pavlova
03:26 Folding the meringue
03:49 Piping the meringue
04:37 Piping onto molds
05:16 Piping a large pavlova
05:39 How to hold a piping bag
07:26 Making a long cake pavlova
07:40 Baking the pavlova
07:51 Making berry compote
09:34 Cooling the compote
09:48 Making vanilla Chantilly
10:14 Dairy-free Chantilly
11:28 How to fill a piping bag
11:48 Coloring Chantilly cream
12:33 When is my pavlova done baking?
13:23 Storing pavlova so they don’t get sticky
14:01 Filling the pavlova
14:28 Piping the Chantilly
14:39 Decorating the pavlova
14:50 Fancy long flower pavlova
15:13 Tasting the pavlova

PAVLOVA ►
100 grams egg whites room temperature
100 grams granulated sugar
100 grams powdered sugar
1 Pinch cream of tartar

MIXED BERRY COMPOTE ►
80 grams sugar
30 grams lemon juice
1 vanilla bean (scraped)
240 grams fresh strawberries (leaves removed)
36 grams fresh blueberries
40 grams fresh raspberries
15 grams water
10 grams cornstarch

VANILLA CHANTILLY ►
300 grams heavy whipping cream
30 grams powdered sugar
1 vanilla bean (seeds scraped)

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Strawberry Panna Cotta: [ Ссылка ]
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