Kirsten Tibballs' Mini Pavlovas

Pastry chef and chocolatier Kirsten Tibballs shares a sweet and fluffy mini pavlova recipe ahead of Christmas.

  • 1 hr 10 min
  • 12 serves
  • skilled


  • 125g egg whites
  • 1/2 tsp cream of tartar
  • 280g caster sugar
  • 1 tsp white vinegar
  • 2 tsp water
  • 20g cornflour
  • 1 tsp vanilla bean paste
  • 80g dried apricots, chopped
  • 80g white chocolate, chopped
  • 80g roasted slithered almonds
  • 190g white chocolate
  • 270g Bulla Thickened Cream (A)
  • 25g liquid glucose or light corn syrup
  • 1 tsp vanilla bean paste
  • 395g Bulla Thickened Cream (B)
  • 1 block of white chocolate
  • 80g dried apricots, chopped
  • 80g roasted slithered almonds

This article has been provided by the team at Bulla


1.      Preheat the oven to 150°C (135°C fan forced). 

2.      Mark 60mm circles on a sheet of baking paper that fits your flat tray and then turn the sheet over so you can use it as a guide. 

3.      In a stand mixer fitted with a whisk attachment, whisk the egg whites on a high speed with the cream of tartar and vanilla bean paste. When the mixture reaches a medium to firm peak gradually add the caster sugar and continue mixing for one minute for the sugar to dissolve. 

4.      While still whisking add in the vinegar, water and cornflour and remove from the mixer. Fold through the apricots, white chocolate and almonds. 

5.      Spoon heaped tablespoon amounts of the pavlova mixture onto the marked baking paper using the marked circles as guides. 

6.      Bake for approximately 45 minutes (if they start to brown, turn the temperature down and continue cooking). 

7.      Turn off the oven and leave the pavlovas in the oven for 10 minutes with the door ajar. Remove from oven and leave at room temperature to cool and then place in an airtight container for up to 3 days before using. 

8.      For the chantilly cream, lace the chocolate in a bowl. Boil Bulla Thickened Cream (A) with the glucose and vanilla bean paste. Pour it over the white chocolate, whisk by hand until all the chocolate is melted and well combined. 

9.      Add Bulla Thickened Cream (B) and combine. 

10.  Cover with plastic wrap on the surface and place in the fridge for 24 hours before whipping. 

11.  Place the chilled cream into the bowl of a stand mixer fitted with a whisk attachment and whip to a firm consistency and store in the fridge until required. 

12.  When you're ready to serve, using a tablespoon, scoop a generous serve of cream on top of each pavlova. 

13.  To serve, using a vegetable peeler, create chocolate curls from the block of white chocolate. 

14.  Sprinkle the roasted almonds, apricots and the chocolate shavings on top of each pavlova.