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Pear & chocolate mini pavlovas

Pear & chocolate mini pavlovas

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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 8

These dinky pavlovas look fantastic and are popular with all the family – and they're great to prepare ahead if you're short of time

  • Freezable (Freeze the pavlovas only)
low insalt0.2g


For the meringues

  • 3medium egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • ½ tsp white wine vinegar

For the pears

  • 8small pears , peeled
  • 2 tbsp clear honey
  • 300ml good quality apple juice
  • 1 cinnamon stick

For the chocolate sauce

  • 147ml carton double cream
  • 100g bar plain chocolate (70%), broken into pieces

For the cream filling

  • 284ml carton whipping cream
  • 200g Greek yogurt , half fat


  • STEP 1

    Heat the oven to 140C/120C fan/gas 1. Line 2 large baking sheets with non-stick baking paper. In a large bowl, whisk the egg whites until stiff.

  • STEP 2

    Gradually whisk in the sugar 1 tbsp at a time until the mixture is very stiff and shiny. Sift in the cornflour then, using a large metal spoon, fold in along with the vinegar. Divide the mixture into 8 mounds and place on the parchment paper. With a dessert spoon, flatten each one out to approximately 9cm in diameter and make a light indent in the centre of each.

  • STEP 3

    Cook for 40-50 mins or until the meringue mixture is hard and the baking parchment peels away easily from the bottom of the each one. Cool on a wire rack. You can make these up to three days in advance and store in an airtight container or freeze for up to a month.

  • STEP 4

    Using a sharp knife, score around and scoop out the core of the pears, keeping the stalk on. Place the pears in a medium pan in a single layer – they should fit quite tightly. Add the honey, apple juice and cinnamon stick. Bring to the boil, then turn down the heat, cover with a round of baking parchment and a lid. Simmer for 35-40 mins until pears are tender. Remove lid and paper, turn up the heat and allow the liquid to bubble away until it has turned to a sticky glaze. Leave to cool. Pears may be refrigerated for up to 2 days, coated in glaze and covered.

  • STEP 5

    Meanwhile, make the chocolate sauce and cream filling. Add the double cream and chocolate to the pan and stir constantly over a gentle heat, until the chocolate has melted. Stir together the cream and Greek yogurt until thick, but still soft – it will thicken up without beating.

  • STEP 6

    To serve, put the meringues on serving plates and top with a dollop of the cream filling. Place a glazed pear on top and drizzle with some warm chocolate sauce. Serve straight away, handing round any extra sauce.

Goes well with

Recipe from Good Food magazine, January 2005

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A star rating of 3.6 out of 5.3 ratings

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