Mini coffee pavlovas with tangerine sorbet

Total time: 2hr 20m
Preparation Time: 50m

For 12 piece

Nutritional Information

Contains 193 Kcal, 3g Protein, 34g Carbohydrates, 5g Fat


  • Mini pavlovas
  • 1 pinch salt
  • 4 fresh egg white
  • 200 g finest sugar
  • 1 tsp lemon juice
  • 1 tbsp coffee beans, ground
  • Topping
  • 500 ml tangerine sorbet
  • 4 tbsp chocolate spread (e.g. Nutella)
  • 50 g hazelnuts, coarsely chopped
  • 50 g pomegranate seeds

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  • Mini pavlovas

    Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar and lemon juice, continue to beat until the mixture becomes very stiff. Combine 50 g of this mixture with the coffee, mix the coffee mixture into the remaining mixture to create a marble effect. Transfer the mixture to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe 12 meringue nests (each approx. 6 cm in diameter) onto a baking tray lined with baking paper.
  • To bake/dry

    Bake for approx. 10 mins. in the lower half of an oven preheated to 150°C. Turn the oven down to 120°C and allow the pavlovas to dry for approx. 40 mins. Then switch the oven off and leave the pavlovas to cool in the oven with the door open.
  • Topping

    Shape the sorbet into balls and spoon into the nests. Top with the chocolate spread, pomegranate seeds and hazelnuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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