These mini berry pavlovas are crisp meringue nests filled with whipped cream and topped with fresh berries for an elegant, light dessert.
Why You’ll Love This Recipe
These pavlovas offer a delightful contrast of crisp exterior and soft, airy interior. Fresh berries and whipped cream add natural sweetness and beautiful colour, making them ideal for entertaining or special occasions.
ingredients
egg whites
granulated sugar
vinegar or lemon juice
cornstarch
vanilla extract
heavy cream
fresh strawberries
fresh raspberries
fresh blueberries
mint leaves (optional)
powdered sugar for dusting
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
- Preheat the oven and line a baking sheet with parchment paper.
- Whisk egg whites until soft peaks form.
- Gradually add sugar while continuing to whisk until glossy and stiff peaks form.
- Fold in vinegar, cornstarch, and vanilla.
- Spoon or pipe small meringue nests onto the baking sheet.
- Bake until dry and crisp; cool completely.
- Whip heavy cream to soft peaks and fill the cooled meringues.
- Top with fresh strawberries, raspberries, and blueberries.
- Garnish with mint and a dusting of powdered sugar before serving.
Servings and timing
Serves: 8
Preparation: 30 minutes
Baking and cooling: 1 hour
Total: 1 hour 30 minutes
Variations
• Use passion fruit pulp for a tropical twist.
• Add lemon zest to whipped cream for citrus flavour.
• Replace berries with pomegranate seeds for colour.
storage/reheating
Store assembled pavlovas in the refrigerator for up to one day. Meringue shells can be stored in an airtight container at room temperature for up to three days.
FAQs
What makes pavlova crisp outside and soft inside?
Beating egg whites until stiff peaks and baking at a low temperature produces the classic texture.
Can I make the meringue nests ahead?
Yes, make and store meringue shells ahead; fill just before serving.
Why did my meringue crack?
Over‑whipping or rapid temperature changes can cause cracking.
How do I prevent weeping?
Add cornstarch and ensure meringues cool in a dry environment.
Is pavlova gluten‑free?
Yes, naturally gluten‑free if ingredients are pure.
Can I use frozen berries?
Thaw and drain excess liquid before topping.
Can I make this dairy‑free?
Use coconut whipped cream instead of dairy cream.
Why did my meringue turn brown?
Baking temperature was too high; lower heat next time.
How long are pavlovas good?
Best eaten within one day once assembled.
What other toppings work?
Sliced kiwi, mango, or edible flowers enhance presentation.
Conclusion
Mini berry pavlovas are delicate, visually stunning treats that balance sweetness and freshness, perfect for dessert or celebrations.
Print
Mini Berry Pavlovas
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 30 minutes (including cooling)
- Yield: 6 mini pavlovas 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Description
Mini Berry Pavlovas are delicate, individual-sized meringue nests with crisp exteriors and soft, marshmallow-like centers, topped with whipped cream and fresh berries for a light and elegant dessert.
Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for cream)
- 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- Optional: mint leaves or berry coulis for garnish
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites until soft peaks form.
- Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is dissolved.
- Gently fold in vinegar, cornstarch, and vanilla extract.
- Spoon or pipe 6 small meringue nests onto the baking sheet, creating a slight well in the center of each.
- Bake for 60–75 minutes, then turn off oven and let meringues cool inside with the door slightly ajar for 1 hour.
- Meanwhile, whip cream with powdered sugar and vanilla until soft peaks form.
- Once meringues are completely cool, top each with whipped cream and fresh berries.
- Garnish with mint leaves or drizzle with berry coulis if desired. Serve immediately.
Notes
- Make meringue bases ahead and store in an airtight container for up to 2 days.
- Top with cream and berries just before serving to prevent sogginess.
- Use superfine sugar for quicker dissolution in egg whites.
- Room temperature egg whites whip better and hold more air.
Nutrition
- Serving Size: 1 pavlova
- Calories: 180
- Sugar: 23g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
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