Mini Pavlovas with white chocolate cream and rosé raspberry syrup

MINI PAVLOVAS

4 egg whites, room temperature

1 cup sugar

1 teaspoon cornstarch

1 teaspoon white wine vinegar

WHITE CHOCOLATE CREAM

1½ cups whipping cream,

divided

1 cup white chocolate chips

ROSÉ SYRUP

1 cup rosé wine

¾ cup sugar

1 pint raspberries

Instructions: Preheat oven to 300

degrees.

To make the pavlova, place egg whites in a bowl. Using stand or handheld mixer, beat egg whites on high speed until firm, about 3 minutes. Slowly add sugar and beat until firm, shiny peaks form, about 2 minutes. Add cornstarch and vinegar; beat for a few seconds to incorporate.

Line a baking sheet with parchment paper or silicone mat. Place meringue in a piping bag fitted with a star tip. Pipe small 4-inch diameter circles; you will have enough for six mini pavlovas. Place in oven and immediately reduce heat to 200 degrees. Bake for an hour and a half. Turn off oven and let pavlovas cool completely in oven.

While pavlovas are baking, make white chocolate cream. In a small saucepan, heat ½ cup of the cream to a simmer. Remove from heat and stir in white chocolate chips. Pour into a bowl, cover with plastic and chill until thickened. To complete the white cream, beat the remaining 1 cup of cream to form soft peaks. Gently fold in the white chocolate, beating until it gains a frostinglike consistency. Place in refrigerator until ready to assemble.

To make the rosé syrup, place wine and sugar in a small saucepan and simmer until reduced and syrupy, about 5 minutes. Let cool and stir in raspberries.

Assemble pavolvas by placing one meringue on plate. Top with 1/6 of white chocolate cream and drizzle with 1/6 of rosé/raspberry syrup.

Note: These crispy individual pavlovas make a pretty dessert. Pro tip: Use leftover egg yolks to make a lemon curd, which also makes for a delicious pavlova topping.

Makes 6 servings

Adapted from olivemagazine.com