Minipavlovas with chocolate Malaga parfait

Kerry Mosley
3 1
180 mins
180 mins


Servings: 8
  • 8 TABLESPOONS Raisins
  • 50 g good dark chocolate (85 % cocoa)
  • 2 eggs + 2 egg whites (size M)
  • 250 g Whipped cream
  • 50 g + 100 g + 100 g sugar
  • 1 coated Tsp + 50 g baking cocoa
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Lemon juice
  • 1 coated Tsp Cornstarch
  • 7-10 Tbsp Cling film
  • baking paper


  1. 1

    For the parfait, briefly boil the raisins and rum the day before. Let them cool down. Break the chocolate into pieces and melt in a hot water bath. Let it cool down. Separate the eggs. Beat 2 egg whites until stiff and chill.

  2. 2

    Whip the cream until stiff. Beat egg yolks, 50 g sugar and 1 teaspoon cocoa for 5-8 minutes until creamy. Stir in melted chocolate. 1⁄3 Stir in cream, fold in the rest of the cream. Then fold in the beaten egg whites and raisins, up to 1 tbsp.

  3. 3

    Line box form or empty ice box with high edge with foil. Pour in parfait mixture and freeze overnight.

  4. 4

    For the pavlovas, line the baking tray with baking paper the day before. Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Beat 2 egg whites, 1 pinch of salt and lemon juice until stiff. Finally, pour in 100 g sugar.

  5. 5

    Keep beating until the sugar has dissolved. Pour in the starch. Using a tablespoon, place 8 blobs on the baking tray. Press a small depression in each centre. In a hot oven

  6. 6

    Switch off the oven. Let the pavlovas cool down overnight.

  7. 7

    The next day for the sauce, bring 100 g sugar, 1 pinch of salt and 1⁄8 l water to the boil. Stir in 50 g cocoa and simmer for 4-5 minutes. Let it cool down. Let the parfait thaw for 10-20 minutes before serving.

  8. 8

    Form 8 ice cream scoops and arrange them on the pavlovas. Serve with the rest rum raisins and chocolate sauce.

Nutrition Facts

350 kcal
43 g
15 g
6 g