Mini Pavlovas with Cream and Berries

Name: Mini Pavlovas with Cream and Berries
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon white vinegar; 1 teaspoon cornstarch; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Assorted fresh berries (strawberries, blueberries, raspberries)

Highlighted under: Oven Treats

I absolutely adore making Mini Pavlovas, especially when I want to impress my guests with a light yet indulgent dessert. The crispy meringue shells paired with fluffy whipped cream and vibrant berries create a delightful combination of textures and flavors. Each bite is a celebration of sweetness, and the fact that they are easy to assemble makes them a favorite in my kitchen. Whether it's for a casual gathering or a special occasion, these mini delights never fail to bring joy and satisfaction.

Created by

Lucinda Price

Last updated on 2026-01-10T02:01:24.951Z

When I first attempted to make these Mini Pavlovas, I was a bit intimidated by the idea of whipping egg whites to perfection. But after a few trials, I discovered the secret: ensuring that all utensils are grease-free and using fresh, room temperature eggs really makes a difference. Watching the meringues puff up in the oven is truly magical and makes the effort worthwhile.

As I grew more confident, I started experimenting with different toppings. I found that a mix of sweetened mascarpone cheese and fresh berries not only adds a beautiful presentation but also complements the meringue’s sweetness with a creamy tang. The balance of flavors in each bite is what makes these pavlovas a showstopper!

Why You Will Love These Mini Pavlovas
Crispy exterior with a marshmallow-like center
Customizable toppings for every occasion
Visually stunning yet simple to prepare

Mastering the Meringue

The key to a successful meringue lies in the quality of the egg whites. Make sure they are room temperature, as this facilitates better volume during whipping. Using a clean, grease-free bowl is equally important; any residue may prevent the egg whites from whipping properly. Aim for soft peaks initially, which should gently hold their shape but still droop slightly. This will provide the foundation for the light, airy texture you want in your pavlovas.

When you gradually incorporate the sugar, ensure it's dissolved completely. If you notice gritty textures, you might need to whip longer, aiming for glossy peaks. The addition of vinegar adds stability, while cornstarch contributes to the marshmallow-like center. Keep a close eye on your meringue as you beat; it should not look dry or overly stiff, as this can result in a less enjoyable texture.

Crafting Perfect Shapes

Shaping your pavlovas correctly can elevate their visual appeal. To achieve uniform sizes, consider using a template beneath your parchment paper or piping the meringue for a neater finish. Creating a well-defined dip in the center allows for generous filling, transforming them into delectable mini desserts. For a rustic look, feel free to spoon the mixture, as the uneven edges will caramelize beautifully during baking.

Baking temperature is critical—225°F (110°C) is low enough to dry the pavlovas without browning them. If they begin to show color, you may need to turn down the oven or check that your measurements are precise. Each mini pavlova should feel lightly crisp when done, but the true test comes when you allow them to cool in the turned-off oven, where they will achieve that ideal chewy interior.

Ingredients

Mini Pavlova Base

4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Assorted fresh berries (strawberries, blueberries, raspberries)

Instructions

Prepare the Meringue

Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, continuing to beat until glossy and stiff peaks form. Mix in the vinegar, cornstarch, and vanilla until just combined.

Shape the Pavlovas

Spoon the meringue mixture onto the prepared baking sheet into 12 small rounds, creating a slight dip in the center of each for the filling.

Bake

Bake the meringues for 60 minutes, or until they feel dry to the touch. Turn off the oven and let them cool completely in the oven with the door slightly ajar.

Prepare the Topping

In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Assemble

Gently top each cooled meringue with whipped cream and then add fresh berries on top. Serve immediately or refrigerate until needed.

Pro Tips

For a more stable meringue, ensure that your bowl and beaters are completely clean and free from grease. Adding a pinch of salt can enhance the flavors as well.

Flavor Combinations and Variations

The classic combo of whipped cream and berries is just the beginning! For a delightful twist, try drizzling a passion fruit sauce or using lemon curd for a tart contrast. If you're feeling adventurous, incorporate flavored extracts in the cream, such as almond or citrus-infused varieties, to enhance the overall flavor profile.

You can also experiment with seasonal fruits, adapting your toppings to reflect what's ripe or on sale. Peaches, kiwi, or even diced mango can provide an exotic flair. Don't hesitate to mix various berries for a colorful presentation that's pleasing to the eye and the palate.

Storing and Serving Tips

For best results, these pavlovas are best served the day they are assembled. However, you can make the meringue shells a day in advance and store them in an airtight container to maintain their crispness. Just avoid adding the cream and berries until you're ready to serve, as moisture will compromise the texture of the meringue.

If you have leftovers, store any remaining pavlovas in the fridge without toppings—they typically hold up for another day, but the meringue may start to lose its texture. To make hosting easier next time, consider preparing components like the whipped cream and meringue earlier in the day, so you can quickly assemble when guests arrive.

Questions About Recipes

→ Can I make the meringues in advance?

Yes! You can prepare the meringues a day in advance and store them in an airtight container.

→ What substitutes can I use for heavy cream?

You can use coconut cream or a non-dairy whipped topping if you're looking for dairy-free options.

→ How can I store leftover pavlovas?

Store the assembled pavlovas in the refrigerator for up to a few hours; however, they are best enjoyed fresh.

→ What should I do if my meringue collapses?

Make sure to follow the egg white whipping instructions carefully. If they collapse, it may be due to under-whipping or moisture.