Tasty treats for Valentine’s Day: these Mini Raspberry & Chocolate Pavlovas are perfect for a racing picnic, indulgent afternoon tea, delightful after-dinner pudding or simply a yummy gift for loved ones, or even just yourself (!) this February.

Use Valentine’s Day as an excuse to cook up these vegetarian, gluten free and Fairtrade mini meringues and spread the love…

  • Preparation time: 25 minutes
  • Cooking time: 1 hour, plus cooling
  • Total time: 1 hour 25 minutes, plus cooling
  • Makes: 6

Ingredients

3 large Waitrose British Blacktail Free Range Egg whites 

Few drops lemon juice 

150g Fairtrade caster sugar 

75g Fairtrade 70% dark chocolate, melted 

1 tbsp Fairtrade icing sugar 

¼ tsp vanilla bean paste 

150ml extra thick double cream 

200g Waitrose 1 Speciality Raspberries 

Fairtrade cocoa powder, for dusting

Method

  1. Preheat the oven to 140°C, gas mark 1; line a large baking tray with parchment.
  2. Using electric beaters, whisk the egg whites in a bowl with a pinch of salt and a few drops of lemon juice to stiff peaks. Scatter over 3 tbsp sugar and beat until stiff and glossy, then beat in the remaining sugar 3 tbsp at a time.
  3. Very lightly swirl the melted chocolate through the meringue until just marbled, then spoon 6 equal heaped circles onto the baking parchment. Using the back of a spoon, make a deep well in the centre of each meringue.
  4. Bake for 1 hour, then turn off the oven, open the door a little and allow to cool for 1 hour.
  5. Gently stir the icing sugar and vanilla into the cream (whisking it gently to soft peaks if necessary). Spoon onto the cooled meringues, then scatter over the raspberries. Dust with cocoa to serve. 

Cook’s tip 

Adding the lemon juice and salt to the egg whites helps to stabilise them before whisking.

Recipe and photograph – Waitrose: thousands more recipes can be found at
www.waitrose.com/recipes

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