Mini Pavlovas are delicate, crispy meringue nests with a soft, marshmallow-like center, topped with fresh whipped cream and vibrant fruits. These elegant desserts are perfect for special occasions, afternoon tea, or whenever you crave a light yet indulgent treat.

Why You’ll Love This Recipe

Perfectly crisp on the outside with a soft and chewy interior
Customizable with various toppings such as berries, chocolate, or citrus curd
Naturally gluten-free
Light, airy, and not overly sweet
Ideal for dinner parties and special celebrations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Egg whites
Granulated sugar
Cornstarch
White vinegar
Vanilla extract
Heavy whipping cream
Powdered sugar
Fresh fruits (such as strawberries, raspberries, blueberries, or kiwi)

Directions

Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
Beat the egg whites in a clean, dry bowl until soft peaks form.
Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Fold in the cornstarch, vinegar, and vanilla extract gently to maintain the airy structure.
Pipe or spoon meringue nests onto the prepared baking sheet, creating a small well in the center.
Bake for 50-60 minutes, then turn off the oven and allow the Pavlovas to cool inside with the door slightly ajar.
Whip the heavy cream with powdered sugar until soft peaks form.
Assemble by topping each mini Pavlova with whipped cream and fresh fruits.
Serve immediately and enjoy.

Servings and Timing

Servings: 6-8 mini Pavlovas
Prep Time: 15 minutes
Cook Time: 60 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours 15 minutes

Variations

Chocolate Drizzle: Add melted dark or white chocolate for a decadent touch.
Lemon Curd: Top with lemon curd for a tangy contrast to the sweetness.
Nutty Crunch: Sprinkle toasted almonds, pistachios, or coconut flakes for extra texture.
Tropical Flavor: Use mango, passion fruit, or pineapple instead of berries.

Storage/Reheating

Storage: Store unassembled Pavlovas in an airtight container at room temperature for up to 2 days.
Reheating: Pavlovas do not require reheating; simply assemble them fresh before serving.
Leftovers: If assembled, consume within a few hours to maintain the crispness.

FAQs

How do I prevent my Pavlova from cracking?

Avoid opening the oven door while baking and let it cool gradually in the oven to minimize cracks.

Why is my Pavlova sticky?

Humidity can cause the meringue to absorb moisture. Store it in an airtight container to keep it crisp.

Can I make Pavlova in advance?

Yes, you can prepare the meringue nests a day ahead and assemble them just before serving.

What should I do if my meringue isn’t forming stiff peaks?

Ensure your bowl and beaters are completely grease-free, and use room-temperature egg whites.

Can I use brown sugar instead of granulated sugar?

No, brown sugar contains moisture and won’t create the desired crispy texture.

How do I know when my Pavlovas are done baking?

They should be dry to the touch and easily lift off the parchment paper.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream gives the best flavor and texture.

What fruits pair best with Pavlova?

Berries, kiwi, mango, and passion fruit complement the sweet meringue beautifully.

Can I freeze Pavlova?

No, freezing will cause the meringue to become soft and lose its texture.

Why did my Pavlova collapse?

Overbeating the egg whites or adding sugar too quickly can weaken the structure, causing it to collapse.

Conclusion

Mini Pavlovas are a delightful and elegant dessert that impresses with their crisp, airy texture and customizable toppings. Whether for a special occasion or a casual treat, these light and delicious meringues are sure to be a hit. Try different variations and enjoy the perfect balance of sweetness and freshness in every bite.