Mini pavlova

Mini pavlova

Mini pavlova with red berries marinated in red shiso

  • People
    For 2
  • Preparation time
    45 minutes
  • Cooking time
    30 minutes
  • Resting time
    20 minutes
  • Winery pairing
    Le Rosé


  • 3 egg whites
  • 80g superfine sugar
  • 80g confectioners’ sugar
  • 1 pinch of salt
  • 1 teaspoonful vinegar
  • 100ml whipping cream 10g superfine sugar
  • 30g Philadelphia
Red Berries with Shiso
  • 120g red berries of your choice
  • 2 shiso leaves
  • 1 tablespoonful sugar
  • 1 tablespoonful lemon juice



Step 1. Meringues

  1. Whip the egg whites with the pinch of salt and vinegar. Add the superfine sugar in 3 portions, whipping constantly. The meringue should be firm, white and have a pearly
  2. Fill a piping bag and pipe the meringue in a spiral shape, with a circumference of approximately 10-15 cm.
  3. Put it in the oven at 130°C for 20-30 min. The meringue should remain soft inside.

Step 2. Chantilly

Pour the very cold cream and the Philadelphia into the beater bowl. Whip up for a few minutes, gradually adding the sugar.

Step 3. Red Berries with Shiso

  1. Halve the red berries, add the sugar, lemon juice and chopped shiso. Leave to rest for 20 min.
  2. Arrange the chantilly on the meringue and add the berries on top. Garnish with herbs and microshoots.

Mumm Le Rosé

Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.

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