Mini Pavlovas are a perfect dessert for the holiday table! I love this bite-sized dessert topped with fresh fruit, whipped cream, and fruity syrup. My Mini Pavlova is the most beautiful single serve dessert for a special occasion. Meringue filled with cream, topped with fresh berries, and finished off with a sweet sauce!
Easy Pavlova Recipe
Mini Pavlova, a stunning marshmallow-like dessert is so flavorful and fits right in with the Christmas dessert table. The bright berries are cheerful, and the meringue feels so decadent. Add in the whipped cream and fruit filling, then top it off with the most amazing sauce!
Make this dessert to celebrate Christmas, New Year’s, Valentine’s Day, or any time you want something extra special. These are beautiful, delicious, and EASY to make!
Tips for Beginners
- Make sure to beat the egg whites just until they reach a stiff peak (clumping around the whisk with one single peak that sticks straight upward). Under-beating the egg whites will result in a runny meringue while over-beating the egg whites will result in cracked pavlovas.
- Measuring egg whites is very important. Use fresh egg whites as store bought egg whites don’t fluff well.
- Don’t take them out of the oven too quickly. Once baking is over, let them stay in the oven for another hour. It also helps in preventing cracks in the shell.
- Eggs should be at room temperature.
Recipe Card
Mini Pavlova Recipe
Mini Pavlova is the most beautiful single serve dessert for a special occasion. Meringue filled with cream, topped with fresh berries, and finished off with a sweet sauce. They're beautiful, delicious, and EASY to make!
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Ingredients
For the Pavlovas
- 4 large egg whites 140 grams
- 1 cup caster sugar 200 grams (SEE NOTE)
- 1 teaspoon cornstarch 3 grams
- 1 teaspoon white wine vinegar 5 grams
- ¼ teaspoon pure vanilla extract 1 gram
For the Filling
- 1 cup heavy cream 227 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 tablespoon powdered sugar 7 grams
- 1 pint fresh strawberries hulled and quartered
- ½ pint fresh blueberries
- ½ pint fresh blackberries
- ½ pint fresh raspberries
For the Sauce
- 1 cup seedless raspberry or strawberry jam 340 grams
- 2 tablespoons fresh lemon juice 28 grams
- 1 teaspoon fruit liqueur 5 grams (optional) such as Crème de cassis or Chambord
Instructions
Bake meringue nests
- Preheat oven to 225°F. Line an un-rimmed (if available) baking sheet with parchment paper. Draw 3½-inch circles on the parchment paper, and turn the paper over so no pencil markings get on the meringue.
- In the bowl of a stand mixer fitted with the the whisk attachment, whisk the egg whites on high speed until they look like clouds. Keep whisking the whites, adding the sugar slowly until the whites are stiff, glossy, and smooth. Tip: Rub a little of the meringue between your finger and thumb – once no sugar granules can be felt, the meringue is ready.4 large egg whites, 1 cup caster sugar
- In a small bowl, mix together the cornstarch, vinegar, and extract. Once mixed add this mixture to the beaten egg whites and whisk on high speed for 5 seconds (just until it is incorporated in the whites).1 teaspoon cornstarch, 1 teaspoon white wine vinegar, ¼ teaspoon pure vanilla extract
- Place a tiny dab of meringue under each corner of the parchment to keep it in place. Pile the meringue into the middle of each circle. Gently push the meringue toward the sides to create a rimmed “bowl” of meringue. The sides should be higher than the middle, and the meringue should have a rim to hold the filling. Smooth the middle of each circle with the back of a spoon.
- Place meringues in the oven, and reduce the oven temperature to 200°F. Bake for 60 minutes, or until they are firm to the touch and still white. Check on the meringues after the first 15 minutes. If they are darkening or cracking, reduce the oven temperature by 25°F. Once baked, turn off the oven and leave the meringues inside for another hour. Transfer the meringues to a cooling rack to cool completely.
Prepare whipped cream
- While the meringues cool, pour the cream into a mixing bowl and whisk on medium-high speed for 1 minute. When it begins to thicken, add the powdered sugar and vanilla and continue to whisk just until firm. Do not overbeat (the cream will solidify). Set aside.1 cup heavy cream, 1 tablespoon powdered sugar, 1 teaspoon pure vanilla extract
Prepare filling
- Combine all fruit in a bowl and mix gently. Set aside.1 pint fresh strawberries, ½ pint fresh blueberries, ½ pint fresh blackberries, ½ pint fresh raspberries
- Place the jam and lemon juice in a small saucepan. Heat over medium-low heat until the sauce reduces and thickens a bit. If desired, add liqueur and mix.2 tablespoons fresh lemon juice, 1 cup seedless raspberry or strawberry jam, 1 teaspoon fruit liqueur
Assemble
- Fill each meringue with whipped cream mixture and spread it out to cover the top of each meringue. Be sure to leave a little “bowl” space for the fruit.
- Spoon the fruit into the middle of the whipped cream and drizzle the sauce over the Pavlovas. Garnish with mint leaves & sprinkle with powder sugar.
Becky’s Tips
- If you can’t find castor sugar, granulated sugar also works. Look for the finest sugar you can find.
- You can use almond extract in place of the vanilla, if you prefer.
- You can use lemon curd, berry compote or cranberry sauce as well in place of fruit sauce.
Calories: 795kcalCarbohydrates: 144gProtein: 8gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 102mgPotassium: 599mgFiber: 12gSugar: 113gVitamin A: 1067IUVitamin C: 114mgCalcium: 114mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Store
Pavlova is best served fresh, or for up to 3 hours after it’s done.
To make ahead: To prepare in advance, bake the meringue shells ahead of time, and store them in airtight container at room temperature for up to 3 days. Prepare the whipped cream and store separately for up to 2 days. When ready, assemble everything and serve.
Tell me how to make these to serve as handheld at a buffet – love these! Or can I make them in cupcake liners to serve?
How many does this make?
It should make about 6
Can the mergingues be made ahead of time…like the night befoe?
If so, how can they be stored?
I was looking for something different for Easter and these look great. Can’t wait to try them.
These are DELICIOUS!!! What an impressive yet surprisingly easy dessert to make for guests (or my kids, as practice). Thanks for sharing!
OH MY GOSH!! This is the best dessert – ever! It is perfect for any holiday or special gathering. Darn! It is perfect for any gathering or dinner! It is the BEST!!1
Loved the idea for the filling used here with berries of different kind along with cream…It looks a perfect recipe this Christmas season…