1 Hour OR LESS

Marukan Mini Chocolate Pavlovas with Passion Fruit and Sweet Pickled Blackberries

Sweeten up your day with this chocolate and fruity dessert!

1 Hour
4 Servings
Sweet Pickled Blackberries Ingredients:
2 Cups
Fresh Blackberries, washed and stemmed
1 Cup
Granulated Sugar
1/2 Cup
Water
1/2 Tsp
Vanilla Extract
Mini Pavlovas Ingredients:
4
Large Egg Whites, at room temperature
1 Cup
Granulated Sugar
1 Tbsp
Cocoa Powder
1 Tsp
Cornstarch
1/2 Tsp
Pure Vanilla Extract
Whipped Cream Ingredients:
1 Cup
Heavy Cream
1 Tbsp
Powdered Sugar

INSTRUCTIONS

Sweet Pickled Blackberries:

Wash the blackberries thoroughly and remove the stems. Place the washed blackberries into sterilized jars or containers, leaving a little space at the top. 

In a medium-sized saucepan, combine Marukan Genuine Brewed Rice Vinegar, granulated sugar, water, and vanilla extract. 

Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar. Once the sugar is completely dissolved, remove the pan from heat. Allow the pickling liquid to cool to room temperature.  

Once the pickling liquid has cooled, add the liquid to the blackberries, ensuring they are completely submerged. 

Seal the jars or containers tightly and place them in the refrigerator. Allow the blackberries to pickle for at least 24 hours before using to allow the flavors to develop. 

 

Mini Pavlovas: 

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.  

In a clean, dry bowl, beat the egg whites using an electric mixer until soft peaks form. 

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Continue beating until the mixture is glossy and forms stiff peaks. 

Sift the cocoa powder over the egg white mixture and add the white vinegar, cornstarch, and vanilla extract. Gently fold the ingredients together until well combined. 

Spoon the mixture onto the prepared baking sheet, forming small mounds to create mini pavlovas. Use the back of the spoon to create a well in the center of each pavlova. 

Bake in the preheated oven for about 30-35 minutes or until the pavlovas are crisp on the outside. The centers should still be soft. Turn off the oven and leave the pavlovas in the oven with the door slightly ajar for an additional 15-20 minutes. 

 

To make the whipped cream, whip together heavy cream and powdered sugar until soft peaks form.

 

Fill each mini pavlova with whipped cream. Spoon over passion fruit puree and top with pickled blackberries, dust with powdered sugar, and garnish with mint sprigs. Serve immediately 

 

 

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