Delicious Mini Pavlovas topped with fresh fruit and whipped cream.

Mini Pavlovas

ByCasey Monroe

why make this recipe

Mini Pavlovas are delightful, airy desserts that capture the essence of celebration. They are crispy on the outside, soft on the inside, and topped with fresh fruits and cream. These charming little meringues are perfect for any occasion, whether it’s a birthday party, a picnic, or a casual dessert to enjoy at home. Making Mini Pavlovas is a fun and creative way to impress your family and friends with your baking skills.

how to make Mini Pavlovas

To create stunning Mini Pavlovas, you need to whip up some egg whites and sugar, then bake them until they’re light and crispy. Follow these simple steps to bake your own mini creations:

Ingredients:

  • 160 ml / 2/3 cup egg whites (5 – 6 large eggs) ((Note 1))
  • 1 1/4 cups caster sugar (superfine sugar)
  • 2 1/2 tsp cornflour / cornstarch ((Note 2))
  • 1 tsp white vinegar ((Note 2))
  • 1 1/2 cups heavy/thickened cream (whipping cream, COLD)
  • 1/2 cup mascarpone, OPTIONAL (for stabilising) ((Note 3))
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract
  • Strawberries, mangoes (diced into 1cm / 1/3" cubes)
  • Blueberries
  • Raspberries
  • Kiwi, sliced
  • Passionfruit pulp
  • Small mint sprigs
  • Icing sugar / powdered sugar (for dusting)

Directions:

  1. Preheat your oven to 100°C (210°F). Line a baking tray with parchment paper.

  2. In a clean bowl, whisk the egg whites until soft peaks form. This means that when you lift the whisk, the egg whites should stand up but bend slightly at the tip.

  3. Gradually add the caster sugar, a spoonful at a time, while whisking continuously. Whisk until the mixture is glossy and holds stiff peaks.

  4. Gently fold in the cornflour/cornstarch and white vinegar.

  5. Spoon or pipe small meringue nests onto the prepared baking tray.

  6. Bake for about 1 hour and 15 minutes or until the meringues are dry and can be easily lifted off the parchment paper.

  7. Turn off the oven and let the meringues cool inside with the door slightly ajar.

  8. While the meringues cool, whip the cold heavy cream with the mascarpone (if using), sugar, and vanilla extract until soft peaks form.

  9. Once the meringues are cool, top them with the whipped cream and a generous amount of fresh fruits.

  10. Dust the pavlovas with icing sugar before serving.

how to serve Mini Pavlovas

Serve Mini Pavlovas on a lovely dessert platter. You can give each guest their own pavlova or let everyone help themselves to the meringues and toppings. They look beautiful when garnished with mint sprigs and a sprinkle of icing sugar. Enjoy them right after you’ve piled on the whipped cream and fruits for the best texture.

how to store Mini Pavlovas

Store any leftover Mini Pavlovas in an airtight container. Keep them in a cool, dry place, but be aware that they are best enjoyed fresh. If you have leftovers, consider storing the assembled pavlovas in the fridge for a day, but the meringues may become soft over time.

tips to make Mini Pavlovas

  • Ensure your mixing bowl and utensils are completely clean and dry for the best results.
  • Use room temperature eggs for easier whisking.
  • Avoid making pavlovas on a humid day, as moisture can affect the crispness.

variation

Try adding different fruits or toppings! Other great options include kiwi, peaches, or even a drizzle of chocolate sauce. You can also adjust the flavor of the whipped cream by adding different extracts like almond or coconut.

FAQs

Can I make Mini Pavlovas ahead of time?
Yes! You can make the meringues a day in advance. Just store them in an airtight container until you are ready to serve.

What can I use if I can’t find caster sugar?
You can make your own caster sugar by blending granulated sugar in a food processor until it reaches a fine powder but is not a complete powder like icing sugar.

Can I add food coloring to the meringue?
Yes, you can add a few drops of food coloring to the egg whites before mixing in the sugar for a fun twist!