This Mini Pavlova recipe is as delicious as it is beautiful! A light, whipped meringue mixture baked then topped with whipped cream and fresh berries. It has a delicate, crisp exterior with a marshmallow-like center. It’s everyone’s favorite dessert!
Mini Pavlovas are the effortless showstopper dessert everyone will rave about
Mini Pavlovas are the effortless showstopper dessert everyone will rave aboutAs stunningly beautiful as Mini Pavlovas are, they are just as easy to make! If you’re not familiar, Pavlova is a baked meringue dessert that has a delicate, crisp outside but chewy marshmallow-like center. This dessert originated in Australia or New Zealand (a big debate I wont get involved in 😉 ) and is named after a Russian ballerina. They’re also similar to Schaum Tortes.
We see mini pavlovas in bakery windows all over Europe and it’s one of my favorite healthier desserts to order (and to make!). I like to bake them the evening before and just leave them stored in the oven until I’m ready to fill and serve them the next day. See my notes in the recipe card to make one large pavlova cake, instead of individual size pavlovas.
How to make Mini Pavlova:
Beat Egg Whites: Separate egg yolks from whites and allow the whites to come to room temperature for 15 minutes. Add cream of tartar and beat with a hand mixer or stand mixer for 1-2 minutes. With mixer running, add sugar slowly, a little at a time. Mix until the egg whites are glossy and reach stiff peaks. Fold in cornstarch.
Shape Pavlova: Prepare a half sheet pan with parchment paper or a silicone baking mat. Use a dot of the whipped meringue on the baking sheet to hold the parchment in place. Use a spoon (or a piping bag and large tip) to make 6 circles of mini pavlova about 3 ½ inches wide. Create a shallow indent in the top of each with the back of a spoon.
Bake mini pavlova at 225°F (110°C) for 60 minutes. Do not remove from oven when it’s done, and do NOT open the oven door at all. Turn off the oven and leave it in there for at least 1-2 hours or up to overnight.
Add Whipped Cream: Use a metal spatula to gently release and lift each pavlova onto serving plates (the edges are very delicate so be careful). Spoon whipped cream onto each pavlova then top with fresh fruit. Serve mini pavlova cakes immediately or refrigerate for up to 30 minutes. Enjoy!
Make Ahead Instructions:
To Make Ahead: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.
More Dessert Recipes:
- Berry Cake
- Orange Olive Oil Cake
- Key Lime Pie Bars
- Lemon Meringue Pie
- Cherry Clafoutis
- No-Bake Cheesecake
- Lemon Bars
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Recipe
Mini Pavlova
Equipment
- Stand Mixer , optional
- Silicone Baking Mat , optional
- 1 M Piping Tip , optional
- Piping Bag , optional
Ingredients
- 4 large egg whites* (130ml/g)
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar (134g)
- 1 ½ teaspoons cornstarch
Whipped Cream Topping:
- 1 ¼ cups heavy whipping cream (284g)
- 1/3 cup powdered sugar (40g)
- 1 teaspoon vanilla extract
Decorative Topping Ideas:
- strawberries, raspberries, blueberries, blackberries, diced mango, passionfruit pulp, pineapple, kiwi, fresh cherries
- fresh mint leaves or edible flowers
- chopped pistachios
- toasted coconut flakes
Instructions
- Separate Eggs: Use cold eggs to separate the yolks from whites (easier to separate when they’re cold), and add to liquid measuring cup. Measure 130 ml of egg whites (since egg white sizes can vary). Make sure NO egg yolk gets in with the whites, or they wont whip properly.
- Bring to Room Temperature: Set egg whites aside to come to room temp, about 15-minutes (room temp egg whites will whip to fluffier volume than cold ones).
- Prepare Pan: Preheat oven to 225 degrees F (110 degrees C). Line a 18×13 inch bakers half sheet pan with parchment paper or a silplat liner. Parchment Tip: Use a dot of the whipped meringue after it's whipped, to “glue” the parchment paper to the baking sheet.
- Beat Egg Whites: Grab a clean, dry mixing bowl and pour in cream of tartar and egg whites. Use a hand mixer (or stand mixer) with a whisk attachment on high speed for 1-2 minute, until they reach soft peaks. With the mixer running, add vanilla and then sugar, a little at a time, mixing after each addition (should take about 5 minutes). Continue mixing until the egg whites are glossy and reach stiff peaks (when you lift the beaters out of the mixture, the peaks that form should stand straight), about 1 to 4 more minutes. Stop mixing when the egg whites are glossy and at stiff peaks, to avoid over-beating them.
- Add cornstarch and fold it in using a rubber spatula.
- Immediately Shape Pavlova: Divide mixture into 6 mounds of whipped meringue spaced apart on lined baking sheet. Use the back of a spoon to smooth each mound into a circle dome, with a flat top, about 3 ½ inches wide. (Or you can pipe the mixture, with a piping bag and large tip)
- Create a shallow indent in the top of each mini pavlova with the back of a spoon (to allow a place to add filling after they’re baked).
- Bake at 225 F (110 degrees C) for 60 minutes, but don’t remove from oven. Turn oven off and allow to cool completely, inside the oven, at least 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!
- Remove: Use a metal spatula to very gently release and lift each pavlova onto serving plates or tray (the edges are very delicate, so best to release from the bottom and not touch the sides.
- Whipped Cream: Mix cream, sugar, and vanilla until whipped into fluffy cream. Spoon whipped cream onto each pavlova and top with fresh fruit. Serve immediately or refrigerate up to 30 minutes.
Notes
Nutrition
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Love it looks 😍 👌 ❤️ delicious 😋 😍!
Looks great! Can you use egg whites in the carton instead of separating whole eggs??
No, egg whites in the cartons are pasteurized which alters the structure and make it more watery, so they don’t whip up as well. I promise using fresh egg whites is worth it!