Pavlova Grazing Board

A Pavlova Dessert Charcuterie board: A bowl of whipped cream and two little bowls of sauce - lemon curd and chocolate sauce - are surrounded by mini pavlova meringues and a selection of fresh fruits.

5 from 1 vote

You’ve seen charcuterie boards, and you’ve probably seen dessert grazing boards... but have you ever seen a *Pavlova* Grazing Board?

Prep Time25

Cook Time1

Cooling Time3

Total Time4 25

Course: Dessert

Cuisine: Australian, Gluten-free

Servings: People

Calories: 186kcal

Author: Marie Porter

Equipment

Parchment Paper
Baking Sheet
Stand Mixer
Frosting Bags
Large board or tray
Sauce Cups
Mini Spoons
Cake Decorating Set (Optional)

Ingredients

Mini Pavlovas

6 Large Egg Whites
Pinch Salt
1 ½ cup Super Fine / Castor Sugar *
3 teaspoon Vinegar
1 ½ teaspoon Cornstarch
1 ½ teaspoon Vanilla Extract
2 tablespoon Cocoa Powder

Whipped Cream

2 cup Heavy Cream
1-2 tablespoon Granulated Sugar optional
1 teaspoon Vanilla Extract

Serving

Fruit
Sauces
Garnishes

Instructions

Get ready: Preheat your oven to 250 degrees.
Line 2 baking (cookie) sheets with parchment paper, and set aside.
Fit your electric mixer with the whisk attachment.
Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
In your mixer bowl, beat egg whites together with salt until glossy peaks form.
Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
Sprinkle vinegar, cornstarch, and vanilla over meringue, gently fold in till combined.
Divide meringue into two equal portions. Sift cocoa into one of the portions, gently fold in until well combined.
If you're using a cake decorating tip, affix two pastry bags with couples and desired star tips. Fill one with vanilla meringue, and the other with chocolate meringue.
If the meringue doesn't fit in the bag, you can always top it up later.
Pipe out 8 little rounds from each of the two meringues, about 3-4" in diameter. If you're not using a pastry bag, you can just use a spoon to create these rounds.
Put the baking sheets into your oven, bake for 1 hour.
Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
Just before serving, whip the heavy cream.
I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want.
Purists may not want to sweeten the cream at all! I also like to add a little flavoring, again – optional
Once heavy cream is whipped to the desired thickness, add any desired flavourings, if applicable. Spoon into a serving bowl.
Portion out your desired sauces into mini ramekins or sauce cups.
Arrange your whipped cream, Pavlovas, sauce cups, fruit, and any other toppings onto your presentation board or tray, serve immediately!

Notes

* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons.

If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!

Note: Nutritional ingredients are only for the meringues. Full nutritional info will depend on what you're topping them with, and how much of it you use!

Nutrition