A light and luscious pandan dessert

These mini boozy pandan pavlovas are crisp on the outside, soft on the inside and full of festive charm. The meringue base is infused with pandan essence, then topped with Bandoeng’22 whipped cream, banana, raspberries and a spoonful of Bandoeng’22 Eggnog. The result is a dessert that feels airy, indulgent and beautifully layered in flavour.

Perfect for holidays, dinner parties or any celebration that calls for a dessert with a little theatre, these mini pavlovas combine tropical softness with classic elegance. The contrast between crisp meringue, creamy topping and fresh fruit makes every bite feel lively and luxurious.

Why pandan works so well in pavlova

Pavlova has a naturally delicate, sweet structure, which makes it ideal for carrying soft aromatic flavours. Pandan adds a gentle fragrance that lifts the meringue without overpowering it, while Bandoeng’22 Pandan Liqueur brings extra depth to the whipped cream. Together, they give the dessert a more original and tropical identity.

Banana and raspberry make a particularly good pairing here. Banana adds softness and roundness, while raspberries bring freshness and a little acidity that cuts through the sweetness. The eggnog adds a final festive note and makes the whole dessert feel extra celebratory.

Ingredients for mini boozy pandan pavlovas

Makes 6 mini pavlovas (approx. 8 cm Ø)

For the pandan pavlova base

• 3 egg whites (M), at room temperature
• 155 g caster sugar
• 1½ tsp cornflour
• 1 tsp white vinegar
• ½ tsp pandan essence

For the Bandoeng’22 whipped cream

• 150 ml thickened cream, chilled
• 2 tbsp caster sugar
• ½ tsp vanilla essence
• 2 tbsp Bandoeng’22 Pandan Liqueur
• ½ gelatine leaf, soaked in cold water

For the topping

• 2 bananas
• Juice of ½ lemon
• 18 raspberries
• 100 ml Bandoeng’22 Eggnog (see separate recipe)
• 25 g dark chocolate shavings (for garnish)
• 25 g roasted almond slivers (for garnish)

How to make mini boozy pandan pavlovas

1) Preheat and prepare:
Preheat the oven to 95°C (conventional). Draw six 8 cm circles on a sheet of baking paper. Place the sheet, pencil-side down, on a baking tray.

2) Make the meringue:
Whisk the egg whites to soft peaks. Gradually add the sugar, one spoonful at a time, whisking well after each addition. Mix the cornflour with the final spoonful of sugar and add to the meringue, along with the vinegar and pandan essence. Whisk until glossy and stiff — the meringue should feel smooth when rubbed between your fingers.

3) Shape and bake:
Spoon the meringue onto the baking tray using the drawn circles as a guide. Shape each into a small nest. Bake for 75 minutes, then turn off the oven and leave the pavlovas to dry inside for at least 1 hour. Do not open the oven door during this time.

4)Prepare the cream:
Whip the cream with the sugar and vanilla until soft peaks form. Gently melt the soaked gelatine (including the water) in the microwave or on the stove. Add the lukewarm gelatine to the cream while whisking. Finally, add the Bandoeng’22 Pandan Liqueur and whip until stiff. Refrigerate until ready to use.

5) Fruit prep:
Peel and slice the bananas. Toss them gently with lemon juice to prevent browning.

6) Assemble the pavlovas:
Pipe or spoon some Bandoeng’22 Eggnog over the base of each pavlova. Add a generous swirl of the Bandoeng’22 cream, then top with banana slices, raspberries, chocolate shavings, and roasted almond slivers.

7) Serve immediately — and enjoy the harmony of textures and flavours in every bite.

Serving suggestion

Serve these mini pavlovas straight after assembling so the shells stay crisp and the toppings remain fresh. They make a beautiful dessert for festive dinners, Christmas gatherings, spring lunches or stylish afternoon celebrations. Their individual size also makes them ideal for plated desserts or hospitality-style presentation.

For an extra festive finish, dust lightly with powdered sugar or decorate with a few edible flowers.

Dessert tip

Make the pavlova shells in advance and store them in an airtight container once fully cooled. That way, you only need to whip the cream and assemble just before serving. This keeps the dessert practical while preserving the crisp outside and soft marshmallow-like centre that make pavlova so irresistible. This storage tip is an inference based on the recipe structure and standard pavlova handling.

By Francis Kuijk

This dessert was created by Francis Kuijk, the Dutch-Australian TV chef with Dutch-Indonesian roots. She became widely known as a finalist in season 4 of Heel Holland Bakt and has since shared her love of cooking through demonstrations, workshops and cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesisch. For Bandoeng’22, Francis created a series of desserts that show how pandan liqueur can bring a distinctive twist to sweet creations.

A festive dessert with a Bandoeng’22 signature

What makes these mini boozy pandan pavlovas so appealing is the balance between lightness and indulgence. The meringue is airy and elegant, while the pandan cream, eggnog and fruit toppings give the dessert richness, fragrance and a playful tropical edge. It is a lovely example of how Bandoeng’22 Pandan Liqueur can bring originality to classic celebratory desserts.

Discover more Bandoeng’22 desserts

Looking for more desserts with Bandoeng’22 Pandan Liqueur? Explore more of our sweet recipes and discover how pandan adds fragrance, colour and character to pavlovas, mousses, trifles and other festive after-dinner creations.

About Francis Kuijk

Dutch-Australian TV chef Francis Kuijk, with her Dutch-Indonesian heritage, is a shining example of where passion and dedication can lead. She became a crowd favorite and finalist in season 4 of Heel Holland Bakt (the Dutch Bake Off). Today, Francis shares her love of cooking through demos and workshops across the country and is the author of popular cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesisch.

Especially for Bandoeng’22, Francis has created inspiring dessert recipes featuring our pandan liqueur—showcasing how this unique ingredient can add a delicious twist to your sweet creations.

Discover more about Francis, click here.