This Easter, we’re celebrating with something light, elegant, and a little bit nostalgic: our Mini Strawberry Chantilly Pavlova Nests. Crisp on the outside, marshmallowy on the inside, and topped with Chantilly cream, delicious strawberry coulis, fresh berries, and edible flowers. These individual pavlovas are made to impress (and also easy easy to bake at home)
For 4 small pavlova (250g)
Ingredients
Meringue Shells
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150ml egg whites
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200 g caster sugar
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1 tsp white vinegar
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1 tsp cornflour
Chantilly Cream
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400 ml thickened cream
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40 g icing sugar
Strawberry Coulis
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480 g strawberry purée + fresh strawberry
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70 g caster sugar
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12 g cornflour
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3 g gelatin mass
Method
1. Make the Meringue
Preheat the oven to 170°C (fan-forced). In a clean bowl, whisk the egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, whisking continuously until stiff, glossy peaks form. Gently fold in the vinegar and cornflour. Pipe or spoon the meringue into 4 small nest shapes on a lined tray. Bake for 1 hour, then turn the oven off and let them cool inside with the door slightly ajar.
2. Prepare the Strawberry Coulis
Place the strawberry purée and sugar into a saucepan and heat gently. In a small bowl, mix the cornflour with a splash of water to form a slurry. Once the purée is hot, whisk in the cornflour mixture and bring to a gentle boil until slightly thickened. Remove from the heat and stir in the gelatin mass until fully dissolved. Let cool completely before using.
3. Whip the Chantilly Cream
In a mixing bowl, combine the thickened cream and icing sugar. Beat on medium-high speed until soft to medium peaks form. Be careful not to overwhip.
4. Assemble
Place each meringue shell on a serving plate. Spoon or pipe Chantilly cream into the centre, drizzle generously with cooled strawberry coulis, and top with fresh berries or edible flowers for extra flair. Serve immediately or refrigerate until ready.
These pavlovas are best enjoyed fresh — light, bright, and irresistibly airy. A taste of coastal sweetness from our kitchen to yours.
See you tomorrow. 🙌
Chef Pavel S.
Eclair at the Bay
