Mini Chocolate Pavlovas with Passion Fruit and Sweet Pickled Blackberries
Updated Jun 04, 2025, Published Feb 22, 2024
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Desserts that are a combination of tart and sweet are my favorite. These Mini Chocolate Pavlovas with Passion Fruit and Sweet Pickled Blackberries are not just a treat for your taste buds but also a feast for your eyes. Each ingredient plays a role in creating this balanced and sophisticated dessert that is perfect for any occasion.
Pavlovas are show stopping dessert and when you mix the cocoa powder in the meringue it gives a rich and delicious chocolate flavor. The Marukan Genuine Brewed Rice Vinegar helps the outside stay crunchy while the inside stays soft and fluffy like a marshmallow. To make these pavlovas just right you need to carefully mix the egg whites and the dry ingredients to ensure you end up with a light and chocolatey base.
This dessert is sure to impress your guests and leave them craving more. So, why not take a leap and try this recipe?
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Sweet Pickled Blackberries with Marukan Genuine Brewed Rice Vinegar (Vanilla-infused)
Ingredients
- 2 cups fresh blackberries, , washed and stemmed
- 1 cup Marukan Genuine Brewed Rice Vinegar
- 1 cup granulated sugar
- ½ cup water
- ½ teaspoon vanilla extract
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mini Pavlovas
Ingredients
- 4 large egg whites, , at room temperature
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1 teaspoon Marukan Genuine Brewed Rice vinegar
- 1 teaspoon cornstarch
- ½ teaspoon pure vanilla extract
Instructions
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Whipped Cream
Ingredients
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- Whip together until soft peaks form.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
