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A pavlova grazing platter at an angle on a wooden chopping board. There are mini pavlovas, chopped mangoes, diced kiwifruit, passionfruit, blueberries, toasted coconut flakes, along with salted caramel sauce and chocolate ganache.

Pavlova Grazing Platter | Mini Pavlovas with cream, fruit, and nuts

Give the classic pavlova a twist by making a pavlova grazing platter. Mini pavlovas, whipped cream, chocolate and caramel sauce, and a variety of fruit and toppings are part of this stunning dessert. This DIY pavlova platter lets everyone decide what and how much they want to put on their pavlova. A perfect dessert board for your next party!
Course Dessert
Cuisine Australian
Keyword Dessert Board, Pavlova Platter
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings 10 people
Calories 250 kcal

Ingredients

Mini Pavlovas

  • 6 egg whites large
  • 1 cup + 2 tbsp caster sugar see note 1
  • 2 teaspoon corn flour / cornstarch
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla essence

Whipped Cream

  • 1 ½ cup thickened cream / heavy cream can also use pure cream or whipping cream
  • 6 tablespoon icing sugar / confectioner sugar
  • 1 teaspoon vanilla essence

Chocolate ganache

  • 200 g / 6 oz baking milk chocolate
  • 1/3 cup thickened / heavy cream

Salted caramel sauce – recipe here

Fruits

  • 1 mango peeled and chopped
  • 3 passionfruit halved and pulp scooped
  • 2 kiwifruits peeled and diced
  • 125 g blueberries

Nuts, and other toppings

  • Coconut flakes toasted
  • Pistachios sliced
  • Almonds sliced

Instructions

Mini Pavlova:

  1. Pre-heat oven to 140 C / 280 F (120 C fan forced).
  2. Trace 12 6cm circles, about 2 cm apart, onto two sheets of baking paper. Place paper, trace-side down, onto baking trays.

  3. Place the egg whites in a large bowl. Make sure the bowl is clean, and make sure there is no yolk in the egg whites, otherwise they won’t whip up.
  4. Start beating the egg whites with an electric beater or in the bowl of a stand mixer until they are frothy. Gradually add the icing sugar / confectioner sugar, beating well after each addition, until sugar is dissolved. You can check if the sugar is dissolved by rubbing a bit of the meringue with your fingers. If you can feel a bit of graininess the sugar isn’t dissolved completely. Continue beating till a thick and glossy meringue is formed.
  5. Sift the cornflour over the meringue and add vinegar and vanilla essence. Fold lightly with a rubber spatula.
  6. Spoon the mixture on the baking trays to create mini pavlova shells. The traced circles will help you spoon the meringue mixture. Use a spoon, or an angled metal spatula to shape the mini pavlovas. They should have a little dent in the center – this will help spoon the cream, and toppings once they are baked.
  7. Place the baking trays in the oven, and cook for about 1 hour, or until the pavlovas are dry and firm to the touch. If they aren’t, let them bake for another 5 – 15 minutes. Leave pavlovas to cool in the oven for 1 hour. Then remove. The pavlovas can be made ahead, and kept in an airtight container or even in the oven.

Whipped Cream:

  1. Place cream in a large bowl. Make sure cream is cold – it will help it whip better. Add icing sugar / confectioners sugar and vanilla essence, and beat until peaks form.

Chocolate Ganache:

  1. Use a sharp knife or serrated knife to finely chop chocolate. Set aside. Place the chocolate in a bowl.
  2. In a bowl or a jug, heat cream in the microwave. The cream should be hot and steaming, but do NOT let it boil. This can also be done in a saucepan over the stove.
  3. Por the hot cream over the chocolate, making sure that the chocolate is covered as evenly as possible. Let it sit for 10 minutes. Use a rubber spatula or spoon, and stir until the cream and chocolate are incorporated. The chocolate ganache will be a pourable consistency when warmed, but will thicken and set as it cools. If it thickens, just warm in the microwave for a few seconds before serving.

Assembly:

  1. To serve place the whipped cream, sauces, fruits and nuts in separate serving bowls. You can also use different types of serve ware such as glass bottles, or small jugs to create contrast. Arrange the mini pavlovas along with the rest of the ingredients on a large serving platter or chopping board. In case you don’t have a large enough board, you can use a combination of boards. Move things around, and decorate with whole fruit to make it look extra pretty.

Recipe Notes

  1. Make sure sugar is caster sugar or finely granulated sugar else it won't dissolve in the meringue. In case not available, place regular sugar in a coffee grinder and pulse 2 - 3 times till finely ground.